Rhubarb Coffee Cake

Normally, when making coffee cake, I generally stick to a fool-proof sourdough coffee cake recipe that I’ve used for a couple years.
However, a couple weeks ago when my lady friends and I had a big breakfast as we finished our last Bible study for the school year, I had signed up to bring coffee cake and didn’t realize until two days before that I didn’t have any sourdough starter left in my fridge.  Two days is not enough time to get another starter going, so I (sadly) searched for another recipe to use.
Somewhere in my searching, I got the genius idea to search for a coffee cake that used rhubarb, since I have a gigantic rhubarb plant in our garden which needed to be used. 

And I found one.
And it’s awesome.
The lady’s all enjoyed it and my husband gave me praise.
The other morning, we had some hungry teenagers over for breakfast and I knew this cake needed to be on the menu!  They also loved it and had seconds.

I found it on my favorite website to search for recipes!
Nope, NOT Pinterest.

The original recipe can be found here.
But, as always… I changed it.

This is my version:


  • 1/4 cup shortening
  • 1/4 cup applesauce
  • 1/2 cup brown sugar
  • 1 cup organic raw sugar
  • Dash of nutmeg
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 1/2 cups diced fresh rhubarb


  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon ground cinnamon

 Bake as directed on the original recipe.
Be aware that this is not like a normal cake batter.  It’s NOT runny.  It’s really rather thick and you are tempted to think that somewhere you made a mistake.  Don’t worry, you didn’t.  It’s SUPPOSED to be a thickness in between cake batter and cookie batter.  You have to spread it in the pan with a spatula.

Just as I was throwing it in the oven…

I’ve baked this in both 2 8×8 pans and 1 9×11 pan.  Both turned out great – just left it in there a few minutes longer for the bigger pan.

And then you have this:

Seriously amazing.
And I used to hate rhubarb.
I remember having it in desserts when I was younger and feeling like it always had the texture of being celery.  Which is not great in dessert.

This is cooked SO soft.  You can hardly even tell the textural difference between the cake and rhubarb.  They actually taste a little like strawberries baked in a coffee cake!

So so good.  Will definitely be making more. 🙂


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