Best 9 Made Over Rhubarb Coffee Cake Recipes

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Indulge in a tantalizing journey of flavors with our exquisite Rhubarb Coffee Cake. This delectable treat harmonizes the tartness of rhubarb with the comforting warmth of a coffee cake, creating an irresistible symphony of taste. Our curated collection of recipes offers a range of variations, from classic to modern, ensuring there's a perfect cake for every palate. Dive into the "Made-Over Rhubarb Coffee Cake" recipe to experience a delightful twist on a beloved classic, featuring a streusel topping and a moist, tender crumb. For those seeking a gluten-free option, the "Gluten-Free Rhubarb Coffee Cake" recipe delivers a satisfying alternative with its almond flour base and a burst of rhubarb flavor. Craving a vegan treat? Look no further than the "Vegan Rhubarb Coffee Cake" recipe, which uses plant-based ingredients to create a guilt-free indulgence. And for a unique twist, explore the "Sourdough Rhubarb Coffee Cake" recipe, where the tangy sourdough starter and sweet rhubarb filling create a harmonious balance. No matter your dietary preferences, our Rhubarb Coffee Cake recipes promise an unforgettable culinary experience that will leave you craving more.

Here are our top 9 tried and tested recipes!

RHUBARB CRUMB COFFEE CAKE



Rhubarb Crumb Coffee Cake image

Since rhubarb grows well in our frigid climate, I freeze a lot of it. I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats.

Provided by Taste of Home

Time 1h

Yield 20 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup buttermilk
4 cups chopped fresh or frozen rhubarb
TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter, cubed

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish., In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 206 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 132mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

QUICK RHUBARB COFFEE CAKE



Quick Rhubarb Coffee Cake image

"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."

Provided by Taste of Home

Time 40m

Yield 12-16 servings.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar, divided
1 large egg
1 teaspoon vanilla extract
1 cup whole milk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2-1/2 cups finely chopped fresh or frozen rhubarb
1/2 teaspoon ground cinnamon

Steps:

  • In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

MADE OVER RHUBARB COFFEE CAKE



Made over Rhubarb Coffee Cake image

A tasty rhubarb coffee cake that is just as good for dessert as it is for breakfast! The cake is reduced fat and sugar, plus adds wheat flour for whole grain goodness. The low-fat vanilla yogurt gives the cake its moist texture. It's a snap to put together and makes enough for a crowd. I often bring it for dessert to potluck picnics in the spring during rhubarb season.

Provided by Brooke the Cook in

Categories     Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 15

1/4 cup butter, softened
1/4 cup pear baby food (I've also used prune baby food)
3/4 cup sugar
3/4 cup Splenda granular
4 egg whites
1 cup low-fat vanilla yogurt (plain yogurt also works)
1 teaspoon vanilla
1 cup flour
3/4 cup wheat flour
1 teaspoon baking soda
2 cups rhubarb, finely chopped
1/2 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees and grease 13x9 baking pan.
  • Cream butter, baby food and sugars together.
  • Beat in egg whites one at a time.
  • Stir in yogurt and vanilla.
  • Mix flours and baking soda together and fold into batter. (If batter seems too thin, add more wheat flour a little at a time).
  • Stir in rhubarb.
  • Turn into prepared pan.
  • Topping: Mix brown sugar, flour and cinnamon. The cut in butter. Sprinkle over top of prepared batter.
  • Bake 30-40 minutes until golden brown on the edges.

Nutrition Facts : Calories 111, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.9, Sodium 87.9, Carbohydrate 19.9, Fiber 0.9, Sugar 12.5, Protein 2.3

RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

Great with a dollop of whipped cream or ice cream but it's also great on its own. It's really easy to make and goes great with a cup of tea or coffee.

Provided by Bren

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

¼ cup brown sugar
1 teaspoon ground cinnamon, or to taste
2 tablespoons butter
½ cup all-purpose flour
2 cups chopped rhubarb
2 cups all-purpose flour, divided
1 cup white sugar
¼ cup unsalted butter, at room temperature
1 cup full-fat yogurt
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Steps:

  • Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
  • Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
  • Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 43.4 g, Cholesterol 48.9 mg, Fat 7.5 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 300.6 mg, Sugar 22.5 g

RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.

Provided by Kate in Ontario

Categories     Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups finely chopped rhubarb
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened

Steps:

  • Preheat oven to 350°F.
  • Cream butter and sugar together in mixing bowl.
  • Beat in eggs one at a time.
  • Stir in sour cream and vanilla.
  • Mix flour and baking soda together and fold into batter.
  • Stir in rhubarb.
  • Turn into greased 9x13-inch pan.
  • Topping: Mix all ingredients together until crumbly.
  • Sprinkle over top.
  • Bake 30-40 minutes until done.

Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9

RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

Celebrate the arrival of spring with a special, sunny cake showcasing tart, tangy rhubarb.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 15

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup milk
1 teaspoon vanilla
3 eggs
1 package (3 oz) cream cheese, softened
2 cups chopped fresh rhubarb
1/2 cup Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine, softened

Steps:

  • Heat oven to 325°F (for all pans). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently; set aside.
  • In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb into batter; spread in pan.
  • In small bowl, mix remaining 1/4 cup flour, the sugar and butter until coarse crumbs form. Sprinkle over top of batter.
  • Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm or cool completely, about 1 hour 30 minutes.

Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 26 g, TransFat 1 g

RHUBARB COFFEE CAKE WITH BUTTERMILK



Rhubarb Coffee Cake with Buttermilk image

One of my favorite rhubarb recipes. It's delicious for breakfast as well as for dessert.

Provided by Karen

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup firmly packed brown sugar
1 cup white sugar, divided
½ cup shortening
1 large egg
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups chopped rhubarb
½ cup chopped pecans
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
  • Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
  • Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 53.2 g, Cholesterol 16.3 mg, Fat 12.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 2.7 g, Sodium 235.3 mg, Sugar 36 g

RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.

Provided by Olha7397

Categories     Breads

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1/2 cup brown sugar, packed
1/4 cup pistachios or 1/4 cup sliced almonds
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons butter, melted

Steps:

  • Grease 9-inch (2.5 L) spring-form pan; set aside.
  • TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
  • In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
  • In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
  • Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Serves 8 to 10.
  • Canadian Living.

Nutrition Facts : Calories 465.6, Fat 18.8, SaturatedFat 9.9, Cholesterol 92.2, Sodium 517.9, Carbohydrate 68.7, Fiber 1.9, Sugar 41.9, Protein 7

ROYAL RHUBARB COFFEE CAKE



Royal Rhubarb Coffee Cake image

This coffee cake recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results. -Lorraine Robinson, Stony Plain, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 13

1/3 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
3/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into a greased 13x9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 238 calories, Fat 8g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 249mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • For the best flavor, use fresh rhubarb. If you don't have fresh rhubarb, you can use frozen rhubarb, but thaw it and drain it well before using.
  • Use a combination of granulated sugar and brown sugar for the streusel topping. This will give the topping a nice crispy texture.
  • Be sure to mix the dry ingredients together well before adding them to the wet ingredients. This will help to prevent lumps in the batter.
  • Don't overmix the batter. Overmixing will make the coffee cake tough.
  • Bake the coffee cake until a toothpick inserted into the center comes out clean. This will take about 45-50 minutes.
  • Let the coffee cake cool slightly before serving. This will help to prevent it from falling apart.

Conclusion:

This made-over rhubarb coffee cake is a delicious and easy-to-make treat. It's perfect for breakfast, brunch, or dessert. With its moist and flavorful crumb, sweet and tangy rhubarb filling, and crispy streusel topping, this coffee cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this made-over rhubarb coffee cake a try.

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