Rhubarb Coffee Cake

5 from 1 vote

A delicious coffee cake made with rhubarb and plenty of cinnamon.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Servings people

Calories 373kcal

Preheat oven to 375°F.
Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a mixing bowl.
2 cups flour, ¾ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaaspoon salt
In a separate bowl, combine eggs, buttermilk, melted butter, and vanilla.
2 eggs, ½ cup buttermilk, ⅓ cup butter, 1 teaspoon vanilla
Add wet ingredients to dry ingredients. Stir just until partially mixed.
Fold in rhubarb.
2 cups rhubarb
Place batter in a greased 8x8-inch baking dish.

Make the topping by combining flour, brown sugar, cinnamon, salt, and melted butter.
½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, ¼ cup butter, ⅛ teaspoon salt
Crumble the topping over the cake batter. Bake in preheated 375°F oven for 40-45 minutes.

Don't overmix the batter. Stir until most of the flour is incorporated. Add the rhubarb and then mix in the rest of the flour.

If using frozen rhubarb, don't thaw before adding to the batter. Increase baking time by 5-10 minutes.