Rhubarb Coffee Cake

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 6-8
  • About This Recipe

    “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.”

    Ingredients

  • 1/2 cup butter or 1/2 cupmargarine
  • 1 1/2 cupsgranulated sugar
  • 2eggs
  • 1cupsour cream
  • 1teaspoonvanilla
  • 2cupsall-purpose flour
  • 1teaspoonbaking soda
  • 2cupsfinely chopped rhubarb
  • Topping

  • 1/2 cuppacked brown sugar
  • 1tablespoonall-purpose flour
  • 1teaspooncinnamon
  • 1tablespoonbutter, softened
  • Directions

  • 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 9×13-inch pan.
  • Topping: Mix all ingredients together until crumbly.
  • Sprinkle over top.
  • Bake 30-40 minutes until done.
  • Reviews

  • “Hi Kate in Ontario.I am familiar with this recipie and it is great! I also make it with apples or blueberries. It’s good too.I actually got the recipie from a german lade. thnx for the recipie on recipezaar because I had lost mine. Great cake!!!!”

  • “Just made this over the weekend!It was light and not overly sweet.The only difference in my preparation, was that I added 2 tablespoons of vegetable oil to the batter.Thanks for posting a great recipe!”

  • “This was so good and Moist.The only changes I made was to use 1 1/2 cups rhubarb and next time I might double the toppings it made it taste so yummy.”

  • “Very good, very moist coffee cake.I used fat free sour cream, and I think this would be good with any kind of fruit.I will make it again!-M :)”

  • “Easy and delicious!I used all whole wheat flour and I didn’t have sour cream so I substituted an equal amount of buttermilk.I had to bake it a tad longer because of the extra liquid but I had excellent results.Thanks for sharing this recipe.We have so much rhubarb each spring that it is wonderful to find another great recipe for it.”

  • “YUMMMMMM….I didn’t have enough sour cream so I used half sour cream a half vanilla yogurt.I was a little worried about the topping since when I mixed all the ingredients, the consistancy was pretty dry, not “crumbly” like noted in the recipe, but it worked out perfectly.I served it with whipped cream, took it to work, and it was a hit!”

  • “Wonderful and quick to put together.”

  • “Superb!I substituted nonfat plain yogurt for the sour cream and it was delicious!”

  • “This recipe is perfect!I have misplaced my mom’s recipe and found that this one is just like hers, or maybe a bit better! It was so moist and delicious, words cannot describe it!I used a bundt pan, because I like my coffee cakes round.It was terrific.”

  • “Wow, great recipe, no substitutes made. It was a great combination with the fluffy cake and the tart rhubarb. Thank you for sharing it, I think I’ll try some other fruits as well, as some of the reviewers wrote.”

  • “Made this recipe with the first rhubarb of the season.We loved the cake. Made as suggested . Perfect! Thanks for sharing.”

  • “I have now made this recipe twice for coworkers and it disappears QUICKLY!!!Super easy to make and great results each time. Thank you so very much for a definite keeper of a recipe.”

  • “This was so great!Used half whole wheat flour, doubled topping, and oops…didn’t save enough butter for topping, so used canola oil instead!Turned out wonderful, and husband and I both decided it is MUCH better the next day, room temp!Next time, I will make ahead!Yum, yum… Thanks for posting!”

  • “Amazing and delicious.I thought this would turn out to be a traditional heavy coffee cake, but it was a bit fluffy.Definitely will make again.”

  • “Oh my, this was so….. good! I wanted something new for my garden rhubarb. I only used 1 cup of sugar and used 1 cup flour and 1 cup wheat flour. Otherwise, I followed the recipe. It’s “finger licken good”. I would like to make it with our blueberries when they are ready. This is a keeper. Thank you.This recipe needs an update….I have been adding 1 teaspoon of baking powder. I think it helps.However, you need to know it’s a “Miracle Recipe”!I made it for a July 4th party using my homegrown blueberries.I wondered why it didn’t raise as much as past cakes?Then after rereading the recipe, I realized that I only used 1 cup of flour.OOPS!It looked great and tested done.I took it to the party.I cut it in small squares. It tasted “great”!So much so, that dissappeared in the “blink of an eye” with rave reviews. (most by long time bakers)It’s a cake recipe or a bar cake recipe.It’s a “miracle recipe”.Delish.My keeper forever!Thank you, Thank you.”

  • “Kate in Ontario, Thank you, for this great recipe I love Company Coming recipes. I had a bowl of reduced rhubarb with sugar left over so I saw this recipe and made the cake last night. I added about 2 1/4 cups of the reduced rhubarb I did not double the topping as others had. My DH found it quite sweet as I did and the cake itself is quite dense which we love. For our taste to double the topping would be too much sugar. This beautiful rhubarb cake has gone to the very top of my list for coffee cake and as I have about 30 lbs. of rhubarb that I just picked in my freezer so I will make this cake often this summer! Again thanks for posting.”

  • “Oh my word this is DIVINE!It is now one of my favorites for company.YUMMY!!!!”

  • “What a wonderful coffe cake.So moist and delicious.I also doubled the topping.My DH rarely requests certain recipes but he has asked for this one repeatedly.He really has a seet tooth and loves rhubarb.Thanks for posting this easy to make cake.”

  • “This recipe is AWESOME. I’d never used rhubarb before, but a friend of mine had rhubarb growing in the backyard and gave me some stalks so I found your recipe. Looked easy enough and it turned out moist, not too sweet, perfect timing. I used non-fat plain yogurt, which I had handy, instead of sour cream. I used brown sugar and measured the same, unpacked. I also had used all the butter for the cake and didn’t read ahead to the topping ingredients, so I used olive oil and also added quick oats to the mix. Baked for 35 mins in two loaf pans. It was excellent, thanks!”

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