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Quick Rhubarb Coffee Cake

"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    12-16 servings


  • 1 cup butter, softened
  • 2 cups packed brown sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-1/2 cups finely chopped fresh or frozen rhubarb
  • 1/2 teaspoon ground cinnamon


  • In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish.
  • Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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Average Rating:
  • Liz
    Aug 11, 2019

    How much does a cup of butter weigh?

  • ebabca
    May 30, 2014

    This recipe makes up quickly. It could use a little more flavour e.g. cinnamon in the batter. I used half butter and half applesauce. One cup butter is a lot . The cake was light and fluffy and enjoyed. would make again and add strawberries.

  • rebertsch
    May 23, 2013

    Big hit with my family! I did need to bake much longer than stated in recipe. Next time I will bump the oven temp to 350. I also added raw sugar to the topping and reduced the brown sugar to make a slightly crispy top. Very happy with this cake.

  • Jan Bowey
    Jun 20, 2009

    No comment left