Easy Old-Fashioned Rhubarb Cake Recipe
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If you love great recipes, you are going to love this easy Old-Fashioned Rhubarb Cake Recipe. Just like Grandma’s rhubarb cake, a moist cake with a delectable crunchy topping, perfect for breakfast or an afternoon snack cake.
My friend Larry gave me this recipe last year, saying it was one of his favorites! His wife, Judy used to make this rhubarb cake recipe every spring and summer. My friend Judy lost her battle to Alzheimer’s a few year back, so I wanted to make this easy rhubarb coffee cake recipe to bring to my friend, hoping it would bring back great memories of his darling wife.
If you are a rhubarb recipe lover, you are going to want to try my Strawberry Rhubarb Crumb Bars, this amazing Buttermilk Rhubarb Bread recipe, incredibly easy Rhubarb Dump Cake and this fun Strawberry Rhubarb Salad recipe.
Why You Will Love This Rhubarb Coffee Cake Recipe
- A good old-fashioned rhubarb cake recipe, just like Oma used to bake!
- Small batch, but easily doubled into a 9×13 inch pan.
- Make Ahead and Freeze!
Simple Ingredients
The full list of ingredients is in the printable recipe card at the bottom of this post.
- Sugar | I used all natural cane sugar, but you could also use a combination of brown sugar and white sugar.
- Butter | Use real butter, makes it so much better! Although if desired you may replace with vegetable oil.
- Egg | it’s always better if you can bring to room temperature, I used a large egg
- Buttermilk | also better at room temperature, make your own if needed. Add 1 tablespoon of vinegar or lemon juice to a cup of milk, stir and let sit for 5-10 minutes.
- All-Purpose Flour | I use organic, unbleached all-purpose flour
- Diced Rhubarb | Fresh or frozen rhubarb, washed and cut into small pieces, do not thaw if using frozen rhubarb.
- Other Stuff | Vanilla extract, baking soda, salt and a little bit of cinnamon to finish it off
How to Make Easy Rhubarb Cake Recipe
Preheat oven to 350 degrees F and grease or line an 8×8 pan with parchment paper. You may also make in a cake pan or an 8″ springform pan — see my notes below for how to make this into easy rhubarb muffins or at high attitude.
In a stand mixer fitted with a paddle attachment or using a large bowl with a hand mixer; cream together ¾ cup sugar (reserving the rest of the sugar for the topping) and the softened butter, for about 3-4 minutes until light and fluffy.
Add egg and vanilla, mixing until blended, about 30 seconds.
Dissolve the baking soda in the buttermilk, and with mixer on low speed drizzle buttermilk mixture into the wet ingredients.
In a small bowl, add salt and cinnamon to the flour, whisking to combine the flour mixture.
Pour the dry ingredients into the wet ingredients, adding the chopped rhubarb to the top, then gently fold the dry ingredients into the mixture, I use a large wooden spoon or spatula.
Pour batter into prepared pan, then mix together the topping ingredients; remaining ¼ cup sugar and ½ teaspoon cinnamon and sprinkle over the top of the cake.
Bake at 350 (375 for high altitude rhubarb recipes) for about 30-40 minutes until toothpick inserted comes out clean.
How to Serve Rhubarb Coffee Cake
- Oma’s old-fashioned rhubarb coffee cake is delicious warm from the oven. Serve plain or with a serving of whipped cream or creamy vanilla ice cream.
Variations & Substitutions for Rhubarb Breakfast Cake
- Rhubarb Muffin Recipe | Line cupcake tin with cupcake liners or spray well, scoop batter into cupcake liners, filling until about ⅔ – ¾ full. Sprinkle with cinnamon sugar and bake at 375 for 18-20 minutes until tops spring back when lightly touched and toothpick inserted comes out clean. Cool on wire rack.
- Make a brown sugar streusel topping | Replace the granulated sugar with brown sugar for a more caramel sugar topping.
- Gluten-Free Rhubarb Recipe | In my experience it’s easy to convert recipes like this to gluten-free! Replace all the flour with gluten-free all-purpose flour, my favorite is either Bob’s Red Mill 1-to-1 or King Arthur’s Cup for Cup. Also try a combination of GF AP Flour, almond flour or oat flour.
- Different fruits | Add sliced strawberries (a classic with rhubarb), cherries, raspberries, apples, whatever fruit you have on hand, even frozen will work! Just make sure the total volume equals one cup.
- Instead of baking in an 8×8 pan, line a loaf pan with parchment paper and bake, you might need to bake it a bit longer.
- Add some zest! Lemon zest, orange zest would be delicious added to the tart rhubarb batter.
- You can always replace some of the buttermilk for sour cream in this sweet cake.
You see, there are plenty of great ways to change up this versatile and delicious breakfast or afternoon coffee cake treat.
Equipment Recommended
A sturdy 8×8 pan and a hand mixer or stand mixer is all you need!
Storage
Store leftovers in an airtight container on the counter up to 3-4 days, in the fridge up to 1 week and frozen up to 3 months. If freezing or placing in the refrigerator be sure to cool the cake completely.
Make-Ahead
Make and bake this delicious rhubarb coffee cake recipe ahead of time, cool cake completely, then wrap well in plastic wrap and if needed, freeze for up to 3 months. Thaw in fridge or on counter and enjoy.
High Altitude Rhubarb Cake Recipe
The only adjustment needed is that you will bake this recipe at 375 degrees between 30-40 minutes. It’s done when toothpick inserted comes out clean.
Tips for Two
Bake as muffins, wrap individually and freeze; see how-to under variations. Or just freeze in two serving portions, removing the portion to thaw for a few hours before enjoying. Or make in mini loaf pans, freezing the ones you aren’t eating now.
Frequently Asked Questions
Some might think that if the stalk is red it is ripe, but red stalks are not the only way to tell, especially since there are multiple varieties of rhubarb and some are not red. Instead, look to the length. The best time to harvest rhubarb to ensure multiple harvest all spring and summer is when the stalks are at least 10 inches long.
Store rhubarb like you store celery! Though they are unrelated, when it comes to storing it’s the same. According to Cooks Illustrated, storing rhubarb in an airtight container will cause the ethylene gas to ripen the rhubarb too quickly. Instead store them as compact as possible, while still giving them space and wrap well in aluminum foil. I have also had luck with them wrapped in a produce bag (biodegradable is even better), but not too tightly.
Check out my friend Chellie’s post on how to freeze rhubarb.
When rhubarb is properly stored and wrapped, it can last in the refrigerator for up to three weeks.
Just like other fruits and vegetables, once it has gone soft, slimy, or has an off smell it has gone bad.
Can I double this Rhubarb Cake Recipe?
Yes, in fact the original recipe from my friend Judy was doubled and made in a 9×13 inch pan. Use the feature on my recipe card below to easily double the recipe.
So the next time rhubarb season rolls around, make this delicious rhubarb coffee cake. And if you do, please be sure to come back and leave it a 5 star rating and comment!
More great breakfast treats
- Strawberry Rhubarb Salad
- Orange Scones (Panera Copycat)
- The Best Gluten-Free Cinnamon Crumb Coffee Cake Recipe
- Ooey Gooey Cinnamon Rolls | Clone of Cinnabon
- Healthy Strawberry Bread
- Healthy Chocolate Chip Banana Bread
- Cinnamon Swirl Bundt Cake
- Cinnamon Crunch Scones
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Easy Old-Fashioned Rhubarb Cake Recipe
Equipment
Ingredients
- ¾ cup granulated sugar, divided, I used all-natural cane sugar
- ¼ cup butter, room temperature
- 1 large egg, room temperature
- 1/2 cup buttermilk, to make your own, add 1 tablespoon lemon juice or vinegar to 1 cup milk, stir, let sit 5 minutes
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda, stirred into buttermilk
- ½ teaspoon kosher salt
- 3/4 teaspoon cinnamon
- 1 cup rhubarb, rinsed, dried and chopped
Cinnamon Sugar Streusel Topping
- 1/4 cup granulated sugar
- 3/4 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees (see notes for high altitude) and line an 8×8 pan with parchment or grease well. Cream ¾ cup of sugar and butter together until light and fluffy.
- Add egg and vanilla and mix until combined. Stir baking soda into buttermilk, slowly add to creamed batter. The batter will look curdled.
- Scrape sides of bowl, slowly add flour, salt and cinnamon, until just combined. Fold in or slowly mix in the rhubarb.
- Pour into prepared pan and then mix cinnamon sugar topping and sprinkle on top of the rhubarb coffee cake. Bake for 30-35 minutes.
✱ Kathleen’s Tips
- Rhubarb Muffin Recipe | Line cupcake tin with cupcake liners or spray well, scoop batter into cupcake liners, filling until about ⅔ – ¾ full. Sprinkle with cinnamon sugar and bake at 375 for 18-20 minutes until tops spring back when lightly touched and toothpick inserted comes out clean. Cool on wire rack.
- Make a brown sugar streusel topping | Replace the granulated sugar with brown sugar for a more caramel sugar topping.
- Gluten-Free Rhubarb Recipe | In my experience it’s easy to convert recipes like this to gluten-free! Replace all the flour with gluten-free all-purpose flour, my favorite is either Bob’s Red Mill 1-to-1 or King Arthur’s Cup for Cup. Also try a combination of GF AP Flour, almond flour or oat flour.
- Different fruits | Add sliced strawberries (a classic with rhubarb), cherries, raspberries, apples, whatever fruit you have on hand, even frozen will work! Just make sure the total volume equals one cup.
- Instead of baking in an 8×8 pan, line a loaf pan with parchment paper and bake, you might need to bake it a bit longer.
- Add some zest! Lemon zest, orange zest would be delicious added to the tart rhubarb batter.
- You can always replace some of the buttermilk for sour cream in this sweet cake.
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
Will this recipe work with frozen rhubarb?
Yes it sure will!
This rhubarb cake came out perfect, I love when a classic recipe holds up to my memories from when I had it when I was younger.
Me too, Sharon! Thank you!
I’m so happy it’s rhubarb season! this cake is such a great way to enjoy it. yum!
Yes!!
Everyone at my house was impressed! It is so good!
So glad you all loved it, Jen!!
This is incredibly delicious!! My family loved it! I will definitely make it again!
Thanks so much!!
I will definitely make it again! Such an impressive cake!
Simple and delicious! So glad you loved it!
Oh yes!! This is something I’d love to eat any time of the day! My kids enjoyed it for breakfast and afternoon snack!
Perfect!!
I just love rhubarb season! This cake looks absolutely perfect. 🙂
Me too!! Thanks, Carrie!
Recipe was very easy and I added walnuts to the recipe was very good
Yum, love the idea of adding walnuts!
I printed off the recipe to make this morning. The printed version did not include the amount of flour. I guessed and used 1 1/2 cups, as that was the common amount for several other coffee cake-type recipes I bake. Personally, we did not enjoy that much cinnamon, so I will cut it to 1/4 teaspoon for the cake, and none in the topping. I made it with a 50/50 mix of brown sugar and white sugar for the streusel topping. I also added about 1/4 cup extra rhubarb, as that is what two sticks made after cutting. Recipe was good, but I will continue to improvise to match our family taste.
Good morning Sandy, that is so strange, someone brought that to my attention last week, but I have since updated the recipe with the 1 cup of flour needed, I just looked and the measurement is in there? I have no idea why it didn’t print. Glad you made it yours and adjusted the ingredients you do not like! I think extra rhubarb is always a good thing! Thank you for your comment.
Kathleen
As a rhubarb lover, this cake was just the BEST and waaaaaaay easier to put together than a rhubarb pie (which is normally what I do when I find rhubarb at the store.) Can’t wait to make this again and to serve it to my mother-in-law, who also adores rhubarb!
So much easier! I hope your mother-in-law loves it too!
Wow! What a beautiful cake, I’ve never tried baking with rhubarb before, but now I can’t wait to! Thanks for the recipe!
You are so welcome!
This is a delicious cake and very easy even for newbies. I love the rhubarb, but I think other fruits will work just as well when rhubarb is not in season.
Absolutely, would be great with any fruit!
Love how moist and delicious this cake is. Can’t wait to make this. Thanks for the recipe.
You are so welcome!
I love finding new rhubarb recipes!! This cake was complete perfection! thanks for another great recipe!
yay! Music to my ears!
Just in time for rhubarb season. This looks just like the one my Oma used to make and I am so excited to make this cake!
Oma’s cakes are the best!
Reminds me of my grandma’s cakes. I used gluten-free flour for this recipe and it came out great. Our rhubarb stems were purple/pink so we had such a lovely colour in the cake.
Oh my goodness, I bet it was beautiful!
I love rhubarb anything and couldn’t wait to make this cake. It is so good!
So glad to hear that Susannah!
Missing the measurement for flour
Thanks for catching that Debra, it’s 1 cup, I’ve updated the recipe card!
Baked this rhubarb cake yesterday afternoon with the hopes that there would be some leftover for breakfast the next day. No such luck, it got completely devoured, it was THAT good!
I hear you! That’s so wonderful, thanks for sharing!
I made this cake for a birthday party. It was simple and delicious! Will make again!
That’s my kind of birthday cake!!
I had a ton of rhubarb and couldn’t wait to give this recipe a try. It tasted old-fashioned delicious and it was perfect for my girlfriend’s brunch.
Perfect for a girlfriend’s brunch! Thanks for sharing!
Enjoyed this for breakfast this morning and started my day off right! So delicious and moist; paired perfectly with my morning cup of coffee!
Perfect in the morning with a cup of coffee!
I made this cake over the weekend for a party and it was a hit! Everyone loved it- thanks so much for sharing the recipe!
You are very welcome!
This cake is so moist and delicious, I love the cinnamon topping too!
So very moist, so glad you loved it.
This is such a great recipe! So moist and flavorful, and I just love that rhubarb flavor.
The perfect sweet tart ratio!
This totally reminds me of something my Grandma would make. Love it!
Now that is the highest of compliments!
I’m so glad I found your recipe. I grabbed some rhubarb and didn’t know what I should make with it. Baking it in a cake is the way to go! Tender and delicious perfect with morning coffee!
Absolutely perfect with a morning cup of coffee!
Yum! The whole family loved it! That streusel topping is so good!
I love it when it’s a hit with everyone!
This cake was such a hit at my bible study! Everyone loved it! So moist and the perfect texture!
So glad you loved it, all of you!