Rhubarb coffee cake is a soft and simple-to-make classic coffee cake with tart rhubarb, a hint of nutmeg and a crunchy cinnamon sugar topping.
Rhubarb and Coffee Cake
If you open any vintage cookbook from the Midwest, it would be hard not to find a coffee cake recipe. Coffee cake recipes have been a favorite to serve along with coffee to guests for breakfast or brunch. Coffee cakes were also served at a coffee klatch, which first gained popularity in the 1950’s and 60’s. The term coffee klatch comes from the German term “kaffeeklatsch” which means “coffee gossip.”
Rhubarb is ready for harvest in the spring here in the Midwest. The stalks on these plants can only be harvested for several weeks, so many bakers try to incorporate rhubarb into as many baked goods as possible during this time, or freeze rhubarb for later use. A sweet coffee cake like this is a perfect pairing for the tart rhubarb.
About this Recipe
This recipe was adapted from a 1970’s recipe, is a simple recipe to make and easily bakes up in a standard 9″x13″ pan. I updated some of the flavor profiles and ingredient ratios since the original recipe was too dense and was dry, even after several batches. The changes resulted in a moist and light crumb for this cake and the nutmeg added to the flavor profile is a nice accompaniment to the tart rhubarb.
This coffee cake calls for fresh rhubarb, but you can substitute frozen rhubarb instead. If using frozen, thaw completely and drain excess liquid prior to using. This recipe does contain a common farmhouse ingredient – sour milk. See tips below to make your own sour milk or substitute buttermilk instead. You can use any type of nuts for the nutmeats in the topping – walnuts and pecans are some of my favorites.
Tips for Rhubarb Coffee Cake
- To make your own sour milk, add 1 T white vinegar to 1 cup milk
- If using frozen rhubarb: thaw frozen rhubarb completely and drain off excess liquid prior to using
- Store coffee cake in an airtight container up to 3 days
- Freeze baked coffee cake up to 3 months
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Rhubarb Coffee Cake
Equipment
- mixing bowls of various sizes
- 9"x13" baking pan
Ingredients
For the Cake
- 1/2 cup unsalted butter, softened
- 1 1/2 cups packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- ½ tsp ground nutmeg
- 1 cup sour milk or buttermilk * see tips
- 2 cups diced fresh or frozen rhubarb (see tips if using frozen rhubarb)
For the Topping
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 cup nutmeats (such as chopped walnuts or pecans)
Instructions
- In a large mixing bowl or bowl of a stand mixer, cream 1/2 cup unsalted butter, softened and 1 1/2 cups packed brown sugar until fluffy, about 2 minutes.
- Add in 1 large egg and 1 tsp vanilla extract.
- In small bowl, sift or whisk 2 cup all-purpose flour, 1 tsp baking soda, 1/4 tsp salt and ½ tsp ground nutmeg.
- Slowly alternate adding dry ingredients and 1 cup sour milk or buttermilk to batter, starting and ending with dry ingredients.
- Fold in 2 cups diced fresh or frozen rhubarb (see tips if using frozen rhubarb) with a spatula.
- Pour batter into a greased 9"x13" pan. Combine topping ingredients: 1/2 cup packed brown sugar, 1 tsp ground cinnamon, 1/2 cup nutmeats (such as chopped walnuts or pecans). Sprinkle evenly on top of batter.
- Bake at 350°F for 40 minutes, or until a toothpick inserted in the center of cake comes out clean. Cool before cutting to serve.
Notes
- To make your own sour milk, add 1 T white vinegar to 1 cup milk
- If using frozen rhubarb: thaw frozen rhubarb completely and drain off excess liquid prior to using
- Store coffee cake in an airtight container up to 3 days
- Freeze baked coffee cake up to 3 months