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.
Want the recipe delivered straight to your inbox so you never lose it? Subscribe below and I’ll send it right over.
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!
