Big Crumb Rhubarb Coffeecake

Deliciously sweet and tart, this Rhubarb Coffeecake is a flavorful treat perfect for breakfast or dessert.

I tried out this delicious recipe from the wonderful blog Smitten Kitchen. The only thing I forgot was to add a dusting of powdered sugar on top. I love rhubarb so this was a winner.

Ingredients needed

  • rhubarb
  • sugar
  • cornstarch
  • ground ginger
  • brown sugar
  • granulated sugar
  • cinnamon
  • ground ginger
  • salt
  • butter
  • all-purpose flour
  • sour cream
  • egg & egg yolk
  • vanilla extract
  • baking soda & baking powder
Big Crumb Rhubarb Coffeecake

Can I use a different filling?

Yep! I would stick with fruits that are on the sour end of things, like raspberry, blueberries and sour cherries. If I were going with sour cherries from a can, I would drain them and pat dry with a paper towel.

Looking for more coffeecake recipes? Check these out!

Big Crumb Rhubarb Coffee Cake

Big Crumb Rhubarb Coffeecake

Deliciously sweet and tart, this Rhubarb Coffeecake is a flavorful treat perfect for breakfast or dessert.
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 461 kcal


  • 8 Inch Square Baking Pan


  • Butter for greasing pan

For the rhubarb filling:

  • 1/2 pound rhubarb trimmed
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger

For the crumbs:

  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup butter, melted (4 ounces)
  • 1 3/4 cups all-purpose flour

For the cake:

  • 1/3 cup sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup cake flour ditto on the all-purpose flour–worked just fine
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons softened butter cut into 8 pieces.


  • Preheat oven to 325°-f degrees. Grease an 8-inch-square baking pan.

To make filling:

  • Slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

To make crumbs:

  • in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

To prepare cake:

  • in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
  • Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
  • Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.


Recipe from Smitten Kitchen.


Calories: 461kcalCarbohydrates: 63gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 338mgPotassium: 155mgFiber: 2gSugar: 33gVitamin A: 685IUVitamin C: 2mgCalcium: 70mgIron: 2mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!
Big Crumb Rhubarb Coffeecake


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Recipe Rating


  1. This would indeed be divine. Love rhubarb buy have shied away from preparing it myself. I may need to belly up and do it.



  2. I would like to use this recipe using some rhubarb that I have frozen. Do you think it would work and how many cups would I need? Colleen

    1. Hi Colleen- When I have used frozen rhubarb I have used the same amounts as fresh. If there is ice built up and it seems like it would be overly wet, you might consider letting it defrost to get some of the liquid out.

  3. 5 stars
    This is an amazing dessert. A little time consuming to prepare but well worth it. The cake was light and airy and the crunch topping is perfect. The only change I made was to use half rhubarb and half strawberries and I omitted the cinnamon cause I’m not a fan. I’ll be using this recipe a lot for our summer barbecues. I always freeze a large amount of rhubarb when it’s in season.