18 Delicious Rhubarb Coffee Cake Recipes Amazing

Spring is in the air, and what better way to celebrate than with the tangy sweetness of rhubarb? Our roundup of 18 Delicious Rhubarb Coffee Cake Recipes is here to inspire your baking adventures. Whether you’re a seasoned baker or just starting out, these mouthwatering recipes promise to bring a touch of warmth and comfort to your table. Dive in and discover your next favorite treat!

Classic Rhubarb Coffee Cake

Nothing says comfort like a slice of Classic Rhubarb Coffee Cake, with its tender crumb and tangy-sweet rhubarb swirl. Perfect for your next brunch or coffee break!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 2 cups chopped rhubarb
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. Stir in 1/2 cup milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until just combined.
4. Spread half the batter into the prepared pan. Top with 2 cups chopped rhubarb, then sprinkle with 1/4 cup brown sugar and 1 tsp ground cinnamon.
5. Dollop the remaining batter over the rhubarb layer and gently spread to cover.
6. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this cake lies in the contrast between the moist vanilla cake and the juicy, spiced rhubarb layer—every bite is a delightful surprise.

Tip: For an extra crunch, sprinkle the top with a handful of chopped walnuts before baking.

Strawberry Rhubarb Coffee Cake

Nothing says spring like the sweet-tart combo of strawberries and rhubarb, especially when baked into a tender coffee cake with a buttery crumb topping.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup diced strawberries
• 1 cup diced rhubarb
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, and salt.
3. Stir in the milk, egg, and melted butter until just combined. Fold in the strawberries and rhubarb. Spread the batter into the prepared pan.
4. In a small bowl, mix brown sugar and 1/4 cup flour. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle over the batter.
5. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.

The magic of this coffee cake lies in the juicy pockets of fruit that burst with flavor against the crisp, sugary topping.

Tip: For an extra touch of spring, serve warm with a dollop of whipped cream or a drizzle of vanilla glaze.

Rhubarb Sour Cream Coffee Cake

This Rhubarb Sour Cream Coffee Cake is a delightful twist on the classic, offering a tender crumb and a tangy-sweet rhubarb swirl that’s irresistible with your morning coffee.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups chopped rhubarb
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until fluffy. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1 cup sour cream to the butter mixture, beginning and ending with the flour.
5. Spread half the batter into the prepared pan. Top with 2 cups chopped rhubarb, then sprinkle with 1/4 cup brown sugar and 1 teaspoon ground cinnamon. Spread the remaining batter over the top.
6. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this coffee cake lies in the juicy pockets of rhubarb that peek through the cinnamon-speckled topping, creating a beautiful contrast of flavors and textures.

Tip: For an extra tender cake, make sure all your ingredients are at room temperature before you start.

Vegan Rhubarb Coffee Cake

This Vegan Rhubarb Coffee Cake is a delightful twist on a classic, offering a tender crumb and a tangy-sweet rhubarb swirl that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup almond milk
• 1 1/2 cups diced rhubarb
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 tsp baking soda, and 1/2 tsp salt.
3. Add 1/3 cup vegetable oil, 1 tsp vanilla extract, 1 tbsp apple cider vinegar, and 1 cup almond milk to the dry ingredients. Stir until just combined.
4. Pour half of the batter into the prepared pan. Top with 1 1/2 cups diced rhubarb, then sprinkle with 1/4 cup brown sugar and 1 tsp ground cinnamon.
5. Spread the remaining batter over the rhubarb layer. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this cake lies in the rhubarb’s natural tartness, which creates a beautiful contrast with the sweet, spiced layers. It’s a perfect balance that makes every bite interesting.

Tip: For an extra crunch, sprinkle the top with chopped walnuts before baking.

Gluten-Free Rhubarb Coffee Cake

Nothing says comfort like a slice of moist, gluten-free rhubarb coffee cake, perfectly balancing tart and sweet with every bite.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 cups rhubarb, chopped into 1/2-inch pieces
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Fold in 2 cups rhubarb.
5. Spread the batter into the prepared pan. In a small bowl, mix 1/4 cup brown sugar and 1 tsp ground cinnamon; sprinkle over the batter.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The almond flour adds a subtle nuttiness that complements the rhubarb’s tang, making this cake a standout at any brunch table.

Tip: For an extra crunch, sprinkle some chopped almonds over the cinnamon sugar topping before baking.

Rhubarb and Almond Coffee Cake

This Rhubarb and Almond Coffee Cake is a delightful twist on the classic, offering a perfect balance of tart and sweet with a crunchy almond topping that’s irresistible.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 1/2 cups diced rhubarb
• 1/4 cup sliced almonds
• 2 tbsp granulated sugar (for topping)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
3. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture for the topping.
4. To the remaining mixture, add 1 large egg, 1/2 cup buttermilk, and 1 tsp vanilla extract. Stir until just combined, then fold in 1 1/2 cups diced rhubarb.
5. Spread the batter into the prepared pan. Mix the reserved crumb mixture with 1/4 cup sliced almonds and 2 tbsp granulated sugar, then sprinkle over the batter.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

The almond topping adds a delightful crunch that contrasts beautifully with the soft, tangy rhubarb beneath.

Tip: For an extra almond flavor, substitute almond extract for the vanilla in the batter.

Rhubarb Custard Coffee Cake

This Rhubarb Custard Coffee Cake is a delightful twist on the classic, combining tart rhubarb with creamy custard in a tender cake that’s perfect for your next brunch or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups diced rhubarb
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a large bowl, cream together 1/2 cup butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
3. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt; gradually add to the creamed mixture alternately with 1/2 cup milk. Fold in 2 cups diced rhubarb.
4. Spread the batter into the prepared pan. Pour 1/2 cup heavy cream over the top, then sprinkle with 1/4 cup brown sugar and 1 teaspoon cinnamon.
5. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.

The magic of this cake lies in the custard layer that forms as it bakes, creating a moist, rich contrast to the tart rhubarb and sweet crumb.

Tip: For an extra tender cake, swap out half the all-purpose flour for cake flour.

Rhubarb Cinnamon Coffee Cake

There’s nothing like the tangy sweetness of rhubarb paired with the warm spice of cinnamon in this delightful coffee cake. Perfect for your next brunch or a cozy afternoon treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups diced rhubarb
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 2 tbsp cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. Stir in 1/2 cup milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until just combined.
4. Fold in 1 1/2 cups diced rhubarb, then spread the batter into the prepared pan.
5. In a small bowl, mix 1/4 cup brown sugar and 1 tsp ground cinnamon. Cut in 2 tbsp cold unsalted butter until crumbly, then sprinkle over the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

The crumbly cinnamon topping contrasts beautifully with the moist, rhubarb-studded cake beneath, making every bite a delightful mix of textures and flavors.

Tip: For an extra tender cake, let the batter rest for 10 minutes before baking to allow the flour to fully hydrate.

Rhubarb Orange Coffee Cake

This Rhubarb Orange Coffee Cake marries the tartness of rhubarb with the bright citrus of orange, creating a perfect balance of flavors in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup diced rhubarb
• Zest of 1 orange
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1 large egg, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup diced rhubarb and the zest of 1 orange.
5. Spread the batter into the prepared pan. In a small bowl, mix 1/4 cup brown sugar and 1/2 tsp ground cinnamon, then sprinkle over the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

The crumbly cinnamon sugar topping contrasts beautifully with the moist, fruity cake beneath, making every forkful a delight.

Tip: For an extra citrus kick, drizzle the cooled cake with a simple orange glaze made from powdered sugar and fresh orange juice.

Rhubarb Pecan Coffee Cake

Nothing says cozy morning like a slice of Rhubarb Pecan Coffee Cake, with its tender crumb and the perfect balance of tart and sweet.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups rhubarb, diced
• 1/2 cup pecans, chopped
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1 large egg, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Fold in 1 1/2 cups diced rhubarb.
5. Spread the batter into the prepared pan. In a small bowl, mix 1/2 cup chopped pecans, 1/4 cup brown sugar, and 1 tsp ground cinnamon. Sprinkle over the batter.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The crunchy pecan topping contrasts beautifully with the moist cake and tangy rhubarb, making every bite a delightful surprise.

Tip: For an extra nutty flavor, toast the pecans before chopping and sprinkling over the batter.

Rhubarb Lemon Coffee Cake

This Rhubarb Lemon Coffee Cake is a delightful twist on the classic, offering a tangy sweetness that perfectly complements your morning coffee or afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup diced rhubarb
• Zest of 1 lemon
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1 large egg, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract until well combined.
4. Stir the wet ingredients into the dry ingredients until just combined, then fold in 1 cup diced rhubarb and the zest of 1 lemon.
5. Pour the batter into the prepared pan. In a small bowl, mix 1/4 cup brown sugar and 1/2 tsp ground cinnamon, then sprinkle over the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

The rhubarb and lemon zest create a vibrant flavor that’s both refreshing and comforting, making this coffee cake a standout. The cinnamon sugar topping adds a delightful crunch that contrasts beautifully with the moist cake.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made from lemon juice and powdered sugar.

Rhubarb Vanilla Coffee Cake

This Rhubarb Vanilla Coffee Cake is a delightful twist on the classic, offering a tender crumb and a sweet-tart filling that’s perfect for your next brunch or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups diced rhubarb
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
3. Whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a separate bowl. Gradually add to the butter mixture, alternating with 1/2 cup milk, beginning and ending with the flour mixture.
4. Fold in 2 cups diced rhubarb, then spread the batter into the prepared pan.
5. In a small bowl, mix 1/4 cup brown sugar and 1 tsp ground cinnamon. Sprinkle over the batter.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

The vanilla’s warmth perfectly balances the rhubarb’s tang, creating a coffee cake that’s as flavorful as it is beautiful.

Tip: For an extra tender cake, let it cool in the pan for 10 minutes before serving.

Rhubarb Walnut Coffee Cake

Nothing says comfort like a slice of Rhubarb Walnut Coffee Cake, with its tender crumb and the perfect balance of tart and sweet.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups diced rhubarb
• 1/2 cup chopped walnuts
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. Stir in 1/3 cup melted unsalted butter, 1 large egg, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until just combined.
4. Fold in 1 1/2 cups diced rhubarb and 1/2 cup chopped walnuts, then spread the batter into the prepared pan.
5. In a small bowl, mix 1/4 cup brown sugar and 1 teaspoon ground cinnamon, then sprinkle over the batter.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The crunchy cinnamon-sugar topping contrasts beautifully with the moist cake and bursts of tangy rhubarb, making every bite a delightful surprise.

Tip: For an extra nutty flavor, toast the walnuts before chopping and adding them to the batter.

Rhubarb Maple Coffee Cake

This Rhubarb Maple Coffee Cake is a delightful twist on the classic, combining the tartness of rhubarb with the sweet warmth of maple for a perfectly balanced treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup maple syrup
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 1/2 cups diced rhubarb
• 1/4 cup brown sugar
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1/4 cup maple syrup, 1 large egg, and 1/4 cup melted unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Fold in 1 1/2 cups diced rhubarb.
5. Spread the batter into the prepared pan. Sprinkle with a mixture of 1/4 cup brown sugar and 1/2 tsp cinnamon.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this coffee cake lies in the contrast between the moist, tender crumb and the crispy, cinnamon-sugar topping, making every bite a delightful experience.

Tip: For an extra maple kick, drizzle a little more syrup over the warm cake before serving.

Rhubarb Ginger Coffee Cake

This Rhubarb Ginger Coffee Cake is a delightful twist on the classic, combining the tartness of rhubarb with the warm spice of ginger for a perfect morning treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups diced rhubarb
• 1 tablespoon grated fresh ginger
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. In another bowl, mix 1/2 cup milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 1/2 cups diced rhubarb and 1 tablespoon grated fresh ginger.
5. Spread the batter into the prepared pan. In a small bowl, mix 1/4 cup brown sugar and 1/2 teaspoon ground cinnamon, then sprinkle over the batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

The cake’s moist crumb and the spicy-sweet topping make it a standout, especially when served warm with a cup of coffee.

Tip: For an extra ginger kick, add an additional teaspoon of grated ginger to the batter.

Rhubarb Chocolate Coffee Cake

This Rhubarb Chocolate Coffee Cake is a delightful twist on the classic, combining the tartness of rhubarb with rich chocolate for a perfect morning treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• 2 cups chopped rhubarb
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup unsalted butter until fluffy. Add 1 large egg and 1 tsp vanilla extract, beating well.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Stir until just combined.
5. Fold in 2 cups chopped rhubarb and 1/2 cup semi-sweet chocolate chips.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this cake lies in the unexpected pairing of rhubarb and chocolate, creating a moist, tangy-sweet dessert that’s as unique as it is delicious.

Tip: For an extra chocolatey touch, sprinkle additional chocolate chips on top before baking.

Rhubarb Coconut Coffee Cake

This Rhubarb Coconut Coffee Cake is a delightful twist on the classic, offering a tangy rhubarb swirl and a tropical coconut crumble that’ll make your morning coffee even more special.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups diced rhubarb
• 1/4 cup brown sugar
• 1/2 cup shredded coconut
• 2 tbsp unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.
3. Stir in 1/2 cup milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until just combined. Fold in 1 1/2 cups diced rhubarb.
4. Spread the batter into the prepared pan. In a small bowl, mix 1/4 cup brown sugar, 1/2 cup shredded coconut, and 2 tbsp cold, cubed unsalted butter until crumbly. Sprinkle over the batter.
5. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this cake lies in the contrast between the tart rhubarb and the sweet, crunchy coconut topping—perfect for those who love a little texture with their treat.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the crumble topping.

Rhubarb Blueberry Coffee Cake

Nothing says comfort like a slice of Rhubarb Blueberry Coffee Cake, with its tender crumb and bursts of tart rhubarb and sweet blueberries. Perfect for your next brunch or afternoon treat!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup diced rhubarb
• 1 cup blueberries
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1 large egg, and 1/4 cup melted unsalted butter until combined. Stir into the dry ingredients until just moistened.
4. Fold in 1 cup diced rhubarb and 1 cup blueberries, then spread the batter into the prepared pan.
5. In a small bowl, mix 1/4 cup brown sugar and 1 tsp ground cinnamon. Sprinkle over the batter.
6. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.

The magic of this coffee cake lies in the contrast between the moist cake and the crispy cinnamon-sugar topping, with the rhubarb and blueberries adding a delightful tang and sweetness in every bite.

Tip: For an extra tender cake, let the batter rest for 10 minutes before baking to allow the flour to fully hydrate.

Conclusion

We hope this roundup of 18 delicious rhubarb coffee cake recipes inspires your next baking adventure! Each recipe offers a unique twist on this classic treat, perfect for sharing with family and friends. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!