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Rhubarb Coffee Cake

Servings: 8
Preparation: 30 minutes
Cooking: 50 minutes

Love to eat seasonally? Rhubarb is harvested in the summer, making this dessert recipe a timely treat. Made with Van Houtte® French Vanilla coffee, our rhubarb coffee cake recipe harmonizes natural sweetness with tasty tartness. The result: the perfect summertime snack.

  • 1 In a small bowl, mix all ingredients. Set aside.
  • 1 Preheat the oven to 350ºF and butter a 9-inch springform pan.
  • 2 Mix the flour, baking powder and salt in a bowl and set aside.
  • 3 Mix the buttermilk and vanilla in a cup and set aside.
  • 4 In a large bowl, beat the brown sugar and butter until the mix is light and creamy (around 3 minutes).
  • 5 Add the eggs one at a time, whisking well between each.
  • 6 At a slow speed, alternate between incorporating the dry ingredients and the buttermilk.
  • 7 Add the rhubarb pieces by folding them into the mixture.
  • 8 Pour half the mixture into the pan and sprinkle the top of the cake with the filling.
  • 9 Pour in the rest of the mixture and level the top with a spatula.
  • 10 Bake in the centre of the oven for 50 minutes, or until a toothpick stuck in the centre of the cake comes out clean.
  • 11 Let cool on a rack and cut into slices.
  • The special something in our rhubarb coffee cake recipe? Van Houtte® French Vanilla ground coffee! Buy yours now online or in-store.

  • ¼ cup demerara or granulated sugar 
  • 3 tbsp. butter, room temperature
  • 2 tbsp. Van Houtte® French Vanillacoffee, ground
  • 1 tsp. cinnamon 
  • ¼ cup slivered almonds


  • 1 ½ cup flour 
  • 2 tsp. baking powder 
  • ½ tsp. salt 
  • 1 cup brown sugar 
  • ½ cup buttermilk 
  • ½ tsp. vanilla extract 
  • ½ cup butter, room temperature 
  • 2 eggs 
  • 2 ½ cups rhubarb, diced