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Easy Rhubarb Coffee Cake Recipe with Brown Sugar Cinnamon Swirl and Perfect Vanilla Glaze

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A quick and easy rhubarb coffee cake featuring a tangy rhubarb and warm brown sugar cinnamon swirl, topped with a smooth vanilla glaze. Perfect for brunch or afternoon tea, this moist cake balances sweet and tart flavors beautifully.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) sour cream
  • 1 ½ cups (about 200g) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (150g) packed brown sugar
  • 1 ½ teaspoons ground cinnamon
  • 3 tablespoons (45g) unsalted butter, melted
  • 1 cup (120g) powdered sugar
  • ½ teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons (30-45ml) milk (dairy or almond milk preferred)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Mix in sour cream until just combined.
  6. Gradually fold the flour mixture into the wet ingredients until just combined; avoid overmixing.
  7. Gently fold in chopped rhubarb.
  8. In a small bowl, combine brown sugar, cinnamon, and melted butter until crumbly.
  9. Pour half the batter into the prepared pan and spread evenly. Sprinkle half the cinnamon sugar mixture over the batter.
  10. Add remaining batter on top and finish with the rest of the cinnamon sugar mixture. Use a knife or skewer to gently swirl the topping into the batter.
  11. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  12. Cool the cake in the pan on a wire rack for at least 20 minutes.
  13. In a small bowl, whisk together powdered sugar, vanilla extract, and 2-3 tablespoons milk until smooth and pourable.
  14. Drizzle the vanilla glaze evenly over the cooled cake and let set for 10 minutes before slicing.

Notes

If rhubarb is very tart, toss with a teaspoon of sugar before folding in. Avoid overmixing batter to keep cake tender. Cool cake completely before glazing to prevent glaze from melting. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. Dairy-free options include coconut oil for butter and dairy-free yogurt for sour cream.

Nutrition

Keywords: rhubarb coffee cake, cinnamon swirl, vanilla glaze, easy coffee cake, brunch dessert, rhubarb recipe, quick cake

Find it online: https://milacook.com/easy-rhubarb-coffee-cake-recipe-with-brown-sugar-cinnamon-swirl-and-perfect-vanilla-glaze/