Crackle-Topped Rhubarb Coffee Cake

Let me start by saying thank you. Truly, thank you for being here — whether you’ve been baking with me for a while, or you just stumbled across this gem while hunting for a cozy recipe to make rhubarb sing. I’m so glad you found this one, because it’s a keeper. Rhubarb Coffee Cake, what is it like?

This crackle-topped rhubarb coffee cake is the kind of recipe that brings people together. It’s got a tender, buttery crumb, tart bursts of rhubarb in every bite, and that glorious golden crackly topping that gets people asking for seconds (and the recipe!). It’s as perfect with your morning coffee as it is for an afternoon treat, and yes — it freezes like a dream.

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What Is Crackle-Topped Rhubarb Coffee Cake?

This cake is a soft, rich butter cake filled with tangy chunks of rhubarb and finished with a crisp sugar crackle topping that adds the perfect texture contrast. It’s not overly sweet, which makes it ideal for brunch or snacking — but dress it up with whipped cream and it’s instantly dessert-worthy.

I promised you versatile, and here’s proof!

Reasons to Love This Recipe

  • It’s easy to make — just one bowl for the batter

  • Uses basic pantry ingredients + fresh or frozen rhubarb

  • That crackle top! Crisp, caramelized sugar that breaks beautifully under a fork

  • Not-too-sweet crumb that plays perfectly with rhubarb’s tang

  • Stores well and freezes even better

The Taste

This coffee cake hits that beautiful balance of sweet and tart. The cake itself is soft, buttery, and lightly spiced with vanilla and a hint of cinnamon. The rhubarb adds pockets of juicy brightness, and the crackle topping? Think creme brulee meets cinnamon toast. Absolutely irresistible.

Why You’ll Love Baking This Rhubarb Coffee Cake

  • Perfect for spring and early summer when rhubarb is in season

  • Crowd-pleasing — even for people who say they don’t like rhubarb!

  • Delicious warm, room temp, or chilled from the fridge

  • Looks and smells as good as it tastes

Ingredients

  • 1 ¾ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ cup sour cream or full-fat plain yogurt

  • 2 cups rhubarb, chopped (fresh or frozen)

Crackle Topping

  • 2 tbsp butter, melted

  • ¼ cup brown sugar

  • 2 tbsp granulated sugar

  • ¼ tsp cinnamon

Tools You’ll Need for Rhubarb Coffee Cake

  • 9-inch square or round cake pan

  • Mixing bowls

  • Hand or stand mixer

  • Rubber spatula

  • Measuring cups and spoons

Ingredient Additions & Substitutions

  • Swap half the rhubarb for chopped strawberries

  • Use Greek yogurt if sour cream isn’t on hand

  • Add ½ tsp orange zest for a citrus twist

  • Toss rhubarb with 1 tbsp sugar before adding to the batter if it’s especially tart

How to Make Crackle-Topped Rhubarb Coffee Cake

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9-inch pan.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and sour cream.

Step 4: Gradually mix in dry ingredients. Fold in chopped rhubarb.

Step 5: Spread batter evenly into the prepared pan.

Step 6: For the crackle topping, stir together melted butter, brown sugar, granulated sugar, and cinnamon. Crumble this mixture evenly over the top of the cake.

Step 7: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and crisp.

Step 8: Cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature.

What to Serve With This Cake

  • A steaming mug of coffee or earl grey tea

  • Lightly whipped cream or vanilla yogurt

  • A scoop of vanilla ice cream for a summery dessert

Tips for Success: Rhubarb Coffee Cake

  • Don’t overmix the batter — it keeps the crumb tender

  • If using frozen rhubarb, don’t thaw it; just toss in a bit of flour before adding

  • Let the cake cool slightly before slicing to let the structure set

  • Try baking it in a muffin tin for individual servings!

How to Store It

  • Store tightly wrapped at room temperature for 2 days

  • Refrigerate for up to 5 days

  • Freeze slices wrapped in foil and sealed in a bag for up to 3 months

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! No need to thaw — just toss in a little flour to absorb excess moisture.

Can I make it ahead of time?
Absolutely. It’s just as delicious the next day, and you can rewarm slices in the oven or microwave.

Is this a breakfast or dessert recipe?
Both! It’s not too sweet, making it perfect for morning coffee, but decadent enough for dessert.

Can I double the recipe?
Yes, just use a 9×13 pan and increase baking time by 10–15 minutes.

Wrapping It Up

This crackle-topped rhubarb coffee cake is everything I love about home baking — simple ingredients, big flavor, and that cozy “just pulled it from the oven” magic. Whether you’re feeding brunch guests or just treating yourself to a quiet moment with coffee and cake, this one’s a win.

Looking for more peachy (and rhubarb-friendly) ideas? Check out these reader favorites:

  • Peach and Rhubarb Crisp

  • Brown Butter Peach Muffins

  • Peach and Raspberry Upside-Down Cake

Have you made this cake? I’d LOVE to hear from you! Leave a review below or tag your photos with @mykitchenjoy on Pinterest so I can see your beautiful bakes.

Nutritional Information (Approximate per slice, based on 9 servings)

  • Calories: 290

  • Fat: 13g

  • Carbohydrates: 40g

  • Sugars: 23g

  • Protein: 4g

  • Fiber: 1g

Bake it soon — you’ll see what I mean when I say it’s anything but boring!

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