Recipe: Rhubarb Coffee Cake

Adapted from the recipe by Brenda Score,

As the author wrote about this recipe, “This tender coffee cake is studded with tart bites of rhubarb and topped with a thin and crispy sugar-baked crust.”

Start to finish: 1 hour 10 minutes (30 minutes active)

Servings: 20


3 cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
¾ teaspoon cinnamon, divided
3 eggs, separated
½ cup butter, softened
2 cups white sugar, divided
1 tablespoon vanilla extract
2 cups sour cream or full-fat Greek yogurt
2¼ cups thinly sliced rhubarb


  1. Preheat oven to 350 degrees. Lightly coat a 9-inch by 13-inch baking pan or two standard-size loaf pans with cooking spray.
  2. In a medium-sized bowl, whisk together flour, baking soda, baking powder, salt and ½ teaspoon of the cinnamon. Set aside.
  3. In the bowl of a stand mixer, beat egg whites until stiff. Gently transfer whipped egg whites to a separate bowl and set aside.
  4. Return bowl to stand mixer (no need to wash the bowl first, just get as much of the egg whites out as possible) and add butter and 1½ cups of the sugar; cream together for 2 minutes.
  5. Beat in egg yolks and vanilla. Alternately mix sour cream and flour mixture into butter mixture in 2 additions each. Mix until batter is incorporated and smooth – it will be very thick.
  6. Gently fold in whipped egg whites until incorporated. Then fold in 2 cups of the rhubarb.
  7. With a rubber spatula, spread batter into bottom of prepared pan, smoothing the top. Sprinkle top of batter with remaining ¼ cup of rhubarb.
  8. In a small dish or cup, combine remaining ½ cup of the sugar and remaining ¼ teaspoon of the cinnamon. Sprinkle mixture evenly over top of batter.
  9. Place pan in oven and bake for 40 to 45 minutes, or until a tester inserted into center of cake comes out clean. Remove to cooling rack to cool completely.

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