Rhubarb & Buttermilk Coffee Cake
Moist and tangy Rhubarb & Buttermilk Coffee Cake made with fresh rhubarb, buttermilk, and a sweet cinnamon topping. Perfect for breakfast, brunch, or dessert-easy, delicious, and bursting with flavor!

This cake is so delicious that I made it back-to-back last week! Everyone raved about it during coffee time in our church. They loved that it wasn’t overly sweet but the perfect balance of sweet and tangy—just so scrumptious!
If you’re searching for a deliciously moist and tangy dessert that celebrates the vibrant flavors of spring and summer, look no further than Rhubarb & Buttermilk Coffee Cake. This easy coffee cake recipe combines tart rhubarb with creamy buttermilk, creating a tender crumb and irresistible flavor perfect for breakfast, brunch, or an afternoon snack. Whether you’re an experienced baker or just starting out, this homemade rhubarb coffee cake will surely become a seasonal favorite.

Why You’ll Love This Rhubarb & Buttermilk Coffee Cake
- Moist and Tender Texture: Buttermilk ensures a soft, moist crumb that stays fresh for days.
- Perfect Balance of Tart and Sweet: The natural tartness of fresh rhubarb is complemented by a sweet cinnamon-sugar topping, making every bite a delightful contrast.
- Simple, Pantry-Friendly Ingredients: No fancy equipment or hard-to-find ingredients required-just classic baking staples and fresh rhubarb.
- Versatile for Any Occasion: Serve it as a breakfast coffee cake, a brunch centerpiece, or a comforting dessert with a cup of tea.

Ingredients for Rhubarb & Buttermilk Coffee Cake
- 3 cups rhubarb, diced – fresh is best for this recipe.
- 2/3 cup sugar (for macerating rhubarb)
- 2 eggs, at room temperature
- 1 1/4 cup sugar – for the cake itself
- 1/2 cup oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping:
- 2 teaspoons cinnamon
- 3 tablespoons butter, softened
- 1/4 cup sugar
Instructions to Make Rhubarb & Buttermilk Coffee Cake
Prep the Rhubarb:
In a bowl, mix the diced rhubarb with 2/3 cup sugar. Let it stand while you prepare the batter-this step draws out some of the rhubarb’s juices and mellows its tartness.
Mix Wet Ingredients:
In a large bowl, beat the eggs. Add 1 1/4 cup sugar, oil, buttermilk, and vanilla extract. Mix until well combined.



Add Dry Ingredients:
Gently stir in the flour, baking soda, and salt until just combined. Avoid overmixing to keep the cake tender.
Fold in Rhubarb:
Carefully fold in the sugared rhubarb and any juices that have collected.



Prepare Topping:
In a small bowl, mix the cinnamon, softened butter, and 1/4 cup sugar until crumbly.
Assemble and Bake:
Pour the batter into a greased 9×13-inch pan. Scatter the cinnamon-sugar topping evenly over the surface. Bake at 350°F for 45-50 minutes, or until a cake tester inserted in the center comes out clean and the top is golden. Allow to cool completely before slicing for best results.



Tips for the Best Rhubarb Coffee Cake
- Use Fresh Rhubarb: Fresh rhubarb gives the cake its signature tart flavor and vibrant color. If using frozen rhubarb, thaw and drain well to avoid excess moisture.
- Don’t Overmix: Stir the batter just until the flour disappears for a light, tender crumb.
- Let It Cool: Allowing the cake to cool completely before slicing helps it set and makes for cleaner cuts.

Frequently Asked Questions (FAQ) About Rhubarb & Buttermilk Coffee Cake
What does rhubarb taste like in coffee cake?
Rhubarb adds a unique tartness that balances the sweetness of the cake and the cinnamon-sugar topping, creating a bright, refreshing flavor profile.
Can I use frozen rhubarb?
Fresh is best, but yes, it can be used. Just be sure to thaw it well and drain it well before adding to the batter to prevent excess moisture.
How should I store rhubarb coffee cake?
Store the cake covered at room temperature for up to two days, or refrigerate for up to five days. It also freezes well-wrap tightly and freeze for up to three months.

Can I substitute buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Is this cake suitable for breakfast?
Absolutely! This rhubarb coffee cake is a fantastic breakfast or brunch treat, thanks to its not-too-sweet flavor and moist texture.
Can I add nuts or other fruits?
Yes, feel free to add chopped nuts (like pecans or walnuts) or swap in other fruits such as strawberries or blueberries for variety.
Rhubarb & Buttermilk Coffee Cake is a classic, crowd-pleasing recipe that highlights the best of seasonal produce. With its moist crumb, tangy rhubarb, and sweet cinnamon topping, it’s sure to become a staple in your baking repertoire. Perfect for breakfast, brunch, or dessert, this easy coffee cake recipe is a must-try for any home baker looking to make the most of rhubarb season.


Rhubarb & Buttermilk Coffee Cake
Ingredients
- 3 cups rhubarb, diced
- 2/3 cup sugar (to macerate rhubarb)
- 2 eggs
- 1 1/4 cup sugar (for the cake batter)
- 1/2 cup oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 2 teaspoons cinnamon
- 1/2 cup brown sugar
- 1/2 flour
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350F. Lightly grease a 9×13 baking pan. Set aside.
For the Topping
- Mix together the ground cinnamon, brown sugar and flour in a bowl. Stir in the melted butter. Set aside while you make the filling.
For the Cake Batter
- Mix the diced rhubarb and 2/3 cup sugar. Let stand.
- In a large bowl, beat the eggs. Add the 1 and 1/4 cup sugar, oil, buttermilk and vanilla extract. Mix to combine.
- Add the flour, baking soda and salt. Gently mix with the wet ingredients.
- Fold in the rhubarb. Transfer to the prepared pan.
- Sprinkle all over the topping made earlier.
- Bake for 45-50 minutes or until a cake tester inserted in the center comes out clean and it’s golden on top. Allow to cool completely before slicing.
Nutrition
Last updated on May 31st, 2025 at 08:22 pm
You’ve created the perfect summer cake using fresh rhubarb. I love your easy step-by-step photos and the ingredients are a snap. I already have almost everything on hand! Thanks to you… my week is about to get delightfully sweet!
I’ve made this 3 times already last week and it’s well-loved! Thanks and hope you try it.
I have made this cake at least 3 times in the last couple of weeks, and every time I went home empty-handed. So delicious – you will love this!