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Rhubarb Coffee Cake

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 12 servings


  • For the batter:
  • 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
  • 3-1/4 cups chopped fresh rhubarb thaw and drain if using frozen rhubarb
  • For the topping:
  • 3/4 cup packed brown sugar
  • 1/4 cup butter cut into tiny pieces or grated
  • 1 teaspoon ground cinnamon
  • Powdered sugared for dusting


  • <span class="mceItemHidden" data-mce-bogus="1">In a large bowl, cream butter and sugar until light yellow and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt. Gradually add the dry ingredients to the creamed mixture alternately with milk. Beat well until all ingredients are combined.</span>
  • <span class="mceItemHidden" data-mce-bogus="1">Pour into a well-greased 13-in. x 9-in. glass baking dish. Layer the rhubarb on top to within 1/2 inch of the edges of the pan. Combine topping ingredients and use a fork to combine. Sprinkle over top of the bat err and fruit.</span>
  • Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 15 servings.