Rhubarb Coffeecake

Prep Time
Cook Time
Ready In

"Our local Farmer Market hands out free recipes...this one sounds delicious."

Original recipe yields 12 servings


  • Serving Size: 1 (169.1 g)
  • Calories 550.8
  • Total Fat - 17.8 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 72.4 mg
  • Sodium - 460.4 mg
  • Total Carbohydrate - 92.6 g
  • Dietary Fiber - 1.4 g
  • Sugars - 60.4 g
  • Protein - 6.7 g
  • Calcium - 66.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°F. Lightly butter a 9X13X2-inch baking pan and line the bottom with parchment paper. Butter the parchment paper.

Step 2

Stir the flour, salt, and baking soda in a large bowl and set aside.

Step 3

Using a mixer set on medium speed, beat the brown sugar and butter in a large mixing bowl for 3 minutes, or until light and creamy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla and butter milk. Continue to beat for 2 minutes, or until smooth, occasionally scraping down the sides of the bowl.

Step 4

Mix the flour mixture into the batter one-third at a time, beating briefly after each addition. Fold in the rhubarb until it is well distributed.

Step 5

Pour the batter int the prepared baking pan. Use a rubber spatula to smooth it out to the edges of the pan. The batter will be very thick.

Step 6

To make the topping stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter.

Step 7

Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a wire rack. Cool for 1 hour before cutting the cake into squares to serve.

Tips & Variations

No special items needed.