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great spring rhubarb coffee cake

★★★★★ 16
a recipe by

I remember my grandmother eating that bunch of "weeds" that grew by the garage. I hated the flavor back then...too sour. Her rhubarb pie went begging as far as I was concerned. However, my tastes have changed over the years, and I enjoy rhubarb sweets, especially if combined with strawberries! This coffee cake recipe isn't as dry as most coffee cakes because of the added fruit. It has a nice flavor. If you don't like rhubarb, blueberries, raspberries, etc. will also work. But be adventurous! Grandma would be proud of me.

Blue Ribbon Recipe

You'll convert anyone to a rhubarb fan once they try a bite of this lightly sweet and fruity rhubarb coffee cake. The strawberries add a burst of sweetness that's a nice contrast to the tartness and tanginess of the rhubarb. Slightly dense, this coffee cake would be perfect in the morning with a cup of coffee, or an ideal finish to a light spring or summer meal.

— The Test Kitchen @kitchencrew
★★★★★ 16
serves 12
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For great spring rhubarb coffee cake

  • 1/3 c
    butter, softened
  • 1 c
    granulated sugar
  • 1 lg
    egg, beaten
  • 1 tsp
    vanilla extract
  • 1 c
  • 2 c
    all-purpose flour
  • 1 Tbsp
    baking powder (yes, 1 tablespoon)
  • 1/2 tsp
  • 3 1/2 c
    frozen or fresh fruit of choice, thawed and drained
  • 1 c
    packed brown sugar
  • 1/4 c
    melted butter
  • 2 tsp
  • 1/2 c
    finely chopped walnuts or pecans

How To Make great spring rhubarb coffee cake

  • Butter and sugar in a bowl.
    In a large bowl, combine butter and sugar. Beat until fluffy.
  • Add egg, vanilla, and buttermilk.
    Add egg, vanilla, and buttermilk. Beat thoroughly.
  • Flour, baking soda, and salt in a bowl.
    In another bowl, mix flour, baking powder, and salt.
  • Adding dry ingredients to butter and sugar.
    Add dry ingredients to the butter and sugar mixture.
  • Stir until well mixed.
    Stir until mixed well.
  • Batter poured into a greased pan.
    Pour in a 9x13 greased pan.
  • Topping ingredients in a bowl.
    Combine topping ingredients in a bowl.
  • Fruit topping added to the cake.
    Spoon fruit evenly, within 1/2 inch from edges.
  • Topping sprinkled over the fruit.
    Sprinkle topping evenly over the layer of fruit.
  • Baking the rhubarb coffee cake.
    Bake uncovered in a preheated 350 degree F oven for 45-50 minutes until the toothpick comes out clean.
  • Rhubarb coffee cake cooling.
    Let cool before serving.
  • A slice of Great Spring Rhubarb Coffee Cake on a plate.
    WHEN USING FRESH RHUBARB: To tenderize it, put it in a saucepan with a little water and simmer until it's just nicely pierced with a fork. Do not sweeten it because the brown sugar topping will do that. I usually use frozen rhubarb that is room temp but will use fresh in season.