Crackle-Topped Rhubarb Coffee Cake

Crackle-Topped Rhubarb Coffee Cake

1 Review
From: EatingWell Magazine, May/June 1994

Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top.

Ingredients 9 servings

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  • Cake
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • ¼ cup canola oil
  • 2 teaspoons vanilla extract
  • 8 ounces rhubarb, trimmed and cut into ½-inch pieces (2 cups)
  • Topping
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon


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  • Ready In

  1. To make cake: Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.
  2. To prepare topping: Stir together ¼ cup sugar and ½ teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.

Nutrition information

  • Per serving: 298 calories; 7 g fat(1 g sat); 1 g fiber; 53 g carbohydrates; 5 g protein; 87 mcg folate; 22 mg cholesterol; 30 g sugars; 72 IU vitamin A; 2 mg vitamin C; 111 mg calcium; 2 mg iron; 435 mg sodium; 160 mg potassium
  • Nutrition Bonus: Folate (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ other carbohydrate, 1½ fat

Reviews 1

May 01, 2012
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By: EatingWell User
People often look at this and think, because of the reddish color, it is cherry. Pros: easy, I have made this with frozen cut up rhubarb Cons: none
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