Rhubarb Coffee Cake

Every spring here at Front Porch Farm, we have a profusion of rhubarb, and what better way to use it than making a coffee cake?

This cake is super easy to make and is the perfect treat for a warm spring day. It’s light, fluffy, and not too sweet. We always love it when the breaktime snack at our garden shed is fresh rhubarb coffee cake! And we know you’ll enjoy it too.

Rhubarb Coffee Cake

A mouth-wateringly delicious cake, full of rhubarb, and topped with streusel.
Cook Time 45 minutes
Course Dessert

Ingredients

Cream:

  • c. sugar
  • ½ c. butter
  • 1 egg
  • 1 c. buttermilk or 1 c. milk plus 2 t. lemon juice
  • 1 t. vanilla

Add:

  • 2 c. flour
  • 1 t. baking soda
  • ½ t. salt

Fold in:

  • 3 c. chopped rhubarb

Pour in greased and floured 13×9 pan.

    Top with crumbly mixture of:

    • ½ c. brown sugar
    • ¼ c. butter
    • 1 t. cinnamon
    • ½ c. oatmeal

    Instructions

    • Bake 35 to 45 minutes at 350 (until toothpick comes out clean).

    Notes

    adapted from A Collection of the Very Finest Recipes Ever Assembled Into One Cookbook

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