Tested till perfect Rhubarb Coffee Cake
Rhubarb Coffee Cake
Photography by Joe Kim/TC Media

Rhubarb Coffee Cake

Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe3 out of 5 based on 157 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Cook time 1-1/2 hours
  • Portion size 10


  • 1/2 cup 1/2cupbutter, softened
  • 1 cup 1cuppacked brown sugar
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 1 tsp 1tspbaking soda
  • 1 tsp 1tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupbuttermilk
  • 2 cups 2cupschopped rhubarb


  • 1/2 cup 1/2cuppacked brown sugar
  • 1/4 cup 1/4cupchopped hazelnuthazelnuts or almonds, sliced
  • 1 tbsp 1tbspall-purpose flour
  • 1/2 tsp 1/2tspcinnamon
  • 2 tbsp 2tbspbutter, melted
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Grease 9-inch (2.5 L) springform pan; set aside.

Topping: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.

In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.

In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool.

Nutritional Information Per each of 10 servings: about

cal 367 pro 5g total fat 15g sat. fat 8g
carb 55g fibre 2g sodium 424mg

% RDI:

calcium 10 iron 15 vit A 13 vit C 3
folate 17
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