Rhubarb Coffee Cake

Sharon Hansen


I used to hate rhubarb. You couldn't pay me to eat it. My mother-in-law gave me so much rhubarb, I looked for a way to make it other than pie. I found this recipe, made some adjustments, added my crumb topping that I put on everything, and viola'! It smelled so good baking that I had to taste it. I loved it! I leave a piece in my guest(s) room(s) when they arrive at my B&B. Everyone loves it and always ask for more.


★★★★★ 3 votes

30 Min
1 Hr


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  • 1 c
    brown sugar (light or dark)
  • 1 large
  • 1 c
    fat free yogurt
  • 1/2 c
    canola oil
  • 1 tsp
  • 1/2 c
  • 1/2 c
    chopped nuts (walnuts, pecans, or almonds)
  • 3 c
    fresh chopped rhubarb (don't use frozen)
  • 2 c
  • 1 Tbsp
    baking powder (not a typo)
  • 1 tsp
    baking soda
  • 1/2 tsp

How to Make Rhubarb Coffee Cake


  1. 1. Mix all dry ingredients in a bowl. Add wet ingredients except topping (below) into a bowl. Stir until all ingredients are moistened. Spread into a 9" X 13" greased rectangular pan (batter will be thick). (If you have one, I use a 10" square pan - makes cake thicker - bake the longer time)
    2. Mix topping ingredients together. I pulse in a food processor. Sprinkle topping evenly over batter. Bake at 350 degrees for 50-60 minutes. Serve warm or at room temperature. Yum!
  2. Topping
    1/3 C. butter
    3 Tbs. flour
    1/3 C. oatmeal
    1/3 C. brown sugar
    1/2 tsp. cinnamon
    dash salt
    2/3 C. chopped walnuts

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About Rhubarb Coffee Cake

Other Tag: Quick & Easy

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