The Best Rhubarb Coffee Cake

On the menu this weekend for Father's Day because it is SO YUMMY

Moist, just the right amount of sweet & DELISH!

This recipe from my Mom was one of my favorites growing up and we made it Gluten-free for the first time a few weeks ago. Omg, SO GOOD! I haven’t had this in years and it is every bit as good as I remember… Maybe even better.

It is on the menu again this weekend for Father’s Day because my Dad loves it too!

Perfect texture, perfect amount of sweetness, juicy rhubarb and the best cinnamon-sugar-walnut crumble on top!

Scroll down for recipe.

The Best Rhubarb Coffee Cake


Rhubarb Coffee Cake
This recipe from my Mom was one of my favorites growing up and now I've adapted it to be gluten-free. It's even better than I remember it!
Recipe type: Dessert, Breakfast
Cuisine: Gluten-free Vegetarian
Coffee Cake
  • ½ cup butter (I used Earth Balance butter alternative)
  • 1½ cup packed brown sugar
  • 1 egg
  • 1½ tsp vanilla
  • 2 cups gluten-free flour (I use GF Jules)
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 cup sour milk (1 tbsp apple cider vinegar, then add enough milk to make 1 cup total; let sit 10 minutes)
  • 1½ cup rhubarb, raw & cut into 1-2 inch pieces
  • ½ cup sugar
  • 2 tsp cinnamon
  • ¾ cup chopped walnuts
  1. Preheat oven to 350 degrees
  2. Cream butter and brown sugar.
  3. Mix in egg.
  4. Add vanilla
  5. Sift together flour, salt & baking soda (I just put it in a bowl and mix with a pastry cutter)
  6. Add flour mixture and sour mix alternately into butter/sugar/egg mixture until well blended
  7. Stir in rhubarb
  8. Pour into well-greased 9x13 inch pan (or pan lined with parchment paper)
  9. Combine topping ingredients in small bowl and sprinkle on top of cake batter.
  10. Bake at 350 degrees for 30-35 minutes, or until a knife comes out of center clean.


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Recipe Name
Rhubarb Coffee Cake
Author Name
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Average Rating
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