Rhubarb Coffee Cake

Rhubarb Coffee Cake
Serving: 10
Prep Time: 45 minutes
Cooking Time: 90 minutes


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.


  • 1/2 cup butter softened
  • 1 cup packed brown sugar
  • eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups chopped rhubarb
  • 1/2 cup packed brown sugar
  • 1/4 cup chopped hazelnut or sliced almonds
  • 1 tablespoon all-purpose flour
  • 1/2 teaspooncinnamon
  • 2 tablespoons butter melted

Where to Find Ingredients

Sam's Delights

Farmers' Choice

Kipfer Heritage Farms

Saltarski Farms

Thames River Melons