Easy Rhubarb Coffee Cake Recipe without Sour Cream
The whole family will love this fresh rhubarb coffee cake recipe. With an easy moist cake and tangy rhubarb top, and delicious streusel topping. Grab your favorite a cup of coffee and dig in to a large slice of cake. Easy homemade recipe no sour cream needed.
You will make this recipe every summer when there is an abundance of rhubarb in the garden. You will never worry about not having enough time to make this delicious cake as the cake batter is made with Bisquick. This is a perfect recipe for rhubarb as it has a delicious layer of rhubarb and the top with a generous layer of streusel topping.
If you do not have a rhubarb plant in your garden, check out your local store or farm market and buy fresh rhubarb to make this easy rhubarb cake recipe.
Summer Memories and Nurturing Family Heritage: A Taste of Tradition with Homegrown Rhubarb Recipes
Growing up in Ohio we had 4 rhubarb plant on the side of our house. The rhubarb plant starts to grow in late spring. They received plenty of sun and shade during the hot summer months. Summer is rhubarb season as it love the sun.
My mom would bake a classic rhubarb pie all summer long. She would have loved this coffee cake as she loved all rhubarb recipes. She always had a warm coffee cake with a cup of coffee when we had church visitors at our home. She worked as a Church Secretary for E. Stanley Jones out of college and then worked as the youth leader at Ohio University where she met my father.
During my childhood we had a steady stream of visitors from her church jobs and member of your local church. My mom would always serve a classic rhubarb pie or coffee cake when company would visit.
My Aunt Lois my mom’s sister told me many time when I worried about money in our early marriage, “if you have a cake mix and a pot of coffee you have a party”. So I have keep the family tradition of always having baked goods when family or friends arrive.
Not everyone has the taste for rhubarb pie, so this is now my go to summer rhubarb coffee cake recipe during the summer.
Ingredients Needed for Rhubarb Coffee Cake
For Streusel Topping:
- 2/3 cup of Bisquick
- 2/3 cup of Brown Sugar (I used Golden Monk Fruit sugar substitute)
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold Butter or Plant Based Butter
For Coffee Cake Batter:
- 2 1/4 cups Bisquick
- 1 cup of milk (I used fat free half and half)
- 4 tablespoons of sugar (I used BetterBody Monk Fruit Sweetener Blend)
- 1 Egg
- 2 cups of thin sliced fresh Rhubarb
- 1/4 cup of sugar or sweetener ( sprinkled on top of rhubarb and mixed)
How to Make an Easy Rhubarb Coffee Cake Recipe
- Start with a preheated oven at 400° F. Line a 9 inch square pan with parchment paper and coat the parchment paper with spray oil.
- To make the Streusel Topping; in a small bowl mix together the Bisquick mix, brown sugar or golden monk fruit substitute. Mix well. Next cut in the cold butter until the mixture is the consistency of coarse crumbs. Set aside.
- Next, cut the fresh rhubarb into thin slices about 1/4 of an inch. Us about 2 cups so that you have enough rhubarb for the fruit layer. However it never hurts to have extra rhubarb for this layer. Sprinkle the rhubarb with 1/4 cup of sugar or monk fruit sugar substitute. Set aside while you make the coffee cake batter.
- Next, make the batter in a large mixing bowl. Mix together the 2 and 1/4 cups of Bisquick mix, 1 cup of half and half or 1 cup of milk, the one egg, and 4 tablespoons of sugar or Monk fruit sugar substitute. Mix well with a rubber spatula but do not over mix.
- Transfer half of the batter to the cake pan and spread evenly in the prepared cake pan.
- Now for the rhubarb layer. If this is the first time you are making coffee cake with rhubarb you may want to make a single layer of chopped rhubarb on top of the cake layer. However, I like to have a generous layer of at least 2 cups and layer it on. During the baking process the rhubarb layer will shrink so do not be afraid to make more than a single layer.
- Next, spread the second half of the batter over the sliced rhubarb
- As the last step, sprinkle the streusel topping on top of the rhubarb layer.
- Bake in a 400°F oven for 25 minutes or until a toothpick or cake tester is inserted in the center of the cake comes out clean. Set the cake pan on a cooling rack for about 15 to 20 minutes. Serve as is or with whip topping on top.
How to Tell if Rhubarb is Ripe
Keep in mind that the rhubarb leaves are toxic so do not eat. It is the tall stocks that you can eat in a rhubarb coffee cake or a classic rhubarb pie. When the stocks are about 1 to 2 inches wide the plant is ready to harvest.
A rhubarb plant can be a beautiful green or a deep red. Both are delicious and can be used for any recipe. My plant is mostly green but has some of the stocks a mix of green and a beautiful pink.
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How to Store Coffee Cake
This rhubarb coffee cake is such a delicious you may not have much left over to store. You can transfer the coffee cake to an airtight container or cover the pan with plastic wrap and store in the refrigerator. You can store in the refrigerator for up to 2 days.
How to Freeze Fresh Rhubarb
You can store your fresh rhubarb from the garden or from a local farmers market. Wash off any dirt and dry. Cut into 1/2 slices and store in a ziplock freezer bag. Don’t forget to label the bags or containers with the date so you can keep track of their freshness. Frozen Rhubarb will last in the freezer for about a year.
Print
Easy Rhubarb Coffee Cake Recipe without Sour Cream
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
Description
Savor our irresistible Easy Rhubarb Coffee Cake—moist, delicious, and perfect for brunch or dessert. A must-try recipe. Delight in every bite!
Ingredients
For Streusel Topping:
- 2/3 cup of Bisquick
- 2/3 cup of Brown Sugar (I used Golden Monk Fruit sugar substitute)
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold Butter or Plant Based Butter
For Coffee Cake Batter:
- 2 1/4 cups Bisquick
- 1 cup of milk (I used fat free half and half)
- 4 tablespoons of sugar (I used BetterBody Monk Fruit Sweetener Blend)
- 1 Egg
- 2 cups of thin sliced fresh Rhubarb
- 1/4 cup of sugar or sweetener ( sprinkled on top of rhubarb and mixed)
Instructions
- Preheat the oven to 400° F. Line a 9 inch square pan with parchment paper and coat the parchment paper with spray oil.
- To make the Streusel Topping, in a small bowl mix together the Bisquick mix, brown sugar or golden monk fruit substitute. Mix well. Next cut in the cold butter until the mixture is the consistency of coarse crumbs. Set aside.
- Next, cut the fresh rhubarb into thin slices about 1/4 of an inch. Us about 2 cups so that you have enough rhubarb for the fruit layer. However it never hurts to have extra rhubarb for this layer. Sprinkle the rhubarb with 1/4 cup of sugar or monk fruit sugar substitute. Set aside while you make the coffee cake batter.
- Next, make the batter in a large bowl. Mix together the 2 and 1/4 cups of Bisquick mix, 1 cup of half and half or 1 cup of milk, the one egg, and 4 tablespoons of sugar or Monk fruit sugar substitute. Mix well with a rubber spatula but do not over mix.
- Transfer half of the batter to the cake pan and spread evenly in the prepared cake pan.
- Now for the rhubarb layer. If this is the first time you are making coffee cake with rhubarb you may want to make a single layer of chopped rhubarb on top of the cake layer. However, I like to have a generous layer of at least 2 cups and layer it on. During the baking process the rhubarb layer will shrink so do not be afraid to make more than a single layer.
- Next, spread the second half of the batter over the sliced rhubarb.
- As the last step, sprinkle the streusel topping on top of the rhubarb layer.
- Bake in a 400°F oven for 25 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean. Set the cake pan on a cooling rack for about 15 to 20 minutes to allow the cake to cool. Serve as is or with whip topping on top.
Keywords: Easy Rhubarb Coffee Cake Recipe without Sour Cream
