Fresh Rhubarb Cake

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

rhubarb cake

This rhubarb cake is HANDS DOWN my favorite way to use rhubarb.  Last summer I was given a whole big bunch of it, and asked my followers on facebook if they had any good tried and true recipes for rhubarb.  One reader, April H., shared her recipe for this rhubarb cake.  I made it on the spot, but we ate it so fast that I never took any photos.  So,  this summer when my Mother in Law brought me some, I knew right away what I was making!

I have to tell you that even if you are not a huge fan of rhubarb, or a huge fan of coconut, this recipe will make you a believer.  The cake is just amazing.  I swear I could just eat the batter with a spoon!! It’s a super buttery cake, with some chopped rhubarb folded in.  The topping is a wonderful spiced crumb topping made of coconut, sugar and lots of cinnamon. I actually read and re-read the amount, 1/4 cup of cinnamon?!  That seemed like A LOT, but trust me, it’s amazing.

rhubarb prep

I personally think that this tastes like a really good quality coffee cake.  Maybe it’s just because I eat it for breakfast and that makes me feel better?

rhubarb cake

close up of rhubarb cake on a white plate
4.84 from 6 votes
Print Recipe

Fresh Rhubarb Cake

This buttery cake made with fresh rhubarb and topped with a coconut cinnamon topping. Amazing flavor!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Cuisine: American
Keyword: Fresh Rhubarb Cake
Servings: 12 servings
Calories: 327kcal
Author: an affair from the heart


  • For the CAKE:
  • 1 1/2 c. Brown sugar
  • 1/2 c. Butter
  • 2 eggs
  • 1 c. Milk
  • 2 c. Flour; sifted
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 2 c. Rhubarb chopped in small pieces
  • For the TOPPING:
  • 1/2 c. Sugar
  • 1/4 c. Cinnamon
  • 1 c. Coconut I did a little bit more


  • Preheat oven to 350 degrees and grease a flour a 9x13 baking dish.
  • Combine topping ingredients and set aside.
  • Cream together sugar and butter, add eggs and beat till creamy.
  • Sift flour and dry ingredients together, add alternately with milk; add vanilla.
  • Fold in chopped rhubarb.
  • Pour into prepared dish and sprinkle with topping.
  • Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.


Serving: 1g | Calories: 327kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 354mg | Fiber: 3g | Sugar: 33g

I love cakes with fresh fruits folded in.  If you do, too, you might want to also take a peek at these:

Banana Bread Cake with Brown Butter Cream Cheese Frosting

Fresh Apple Cake

Strawberries and Cream Cake

Peaches & Cream Spice Cake


Similar Posts


  1. WOW! This looks like the most delicious coffee cake EVER! I have never had rhubarb cake but this recipe has made me a believer!!! Looks AMAZING and buttery!!! <3

    1. Rowland, I thought the very same thing!! It seemed like so much; I tried it though and it’s just perfect!!

  2. I LOVE the look of this cake! I’m not a 100% rhubarb fan, I like it whne it has been added to dishes like cakes, so this certainly appeals to me!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.