Name: Rhubarb & Buttermilk Coffee Cake
Prep time: 10 min
Cook time: 50 min
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; 2 teaspoons cinnamon; 1/2 cup brown sugar; 1/2 flour; 1/4 cup butter, (melted)

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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.

Rhubarb & Buttermilk Coffee Cake Image pin

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.

Rhubarb & Buttermilk Coffee Cake Ingredients

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.

eggs, sugar, oil, buttermilk, and vanilla extract in a bowl

eggs, sugar, oil, buttermilk, and vanilla extract all mixed in a bowl

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.

rhubarb coffee cake batter with cinnamon topping

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.