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Maple Rhubarb Coffee Cake

This light and fluffy maple rhubarb coffee cake is the perfect combination of tangy rhubarb with sweet maple! 


8 Tbsp butter, softened

1/4 cup packed light brown sugar

1/4 cup maple sugar

1 tsp vanilla extract

1 large egg

3 Tbsp maple syrup

1 Tbsp baking soda

1 tsp hot water

3 cups all-purpose flour

1 cup buttermilk *

2 cups chopped rhubarb

(cut into small 1/2-inch chunks)


3/4 cup maple sugar

1 tsp cinnamon 


  • Preheat oven to 350 degrees. Grease and flour a 9x13 baking dish.

  • Batter: 

  • In a small cup, stir baking soda into hot water until dissolved.  Set aside.

  • Cream butter and both sugars until fluffy.

  • Add vanilla, egg, maple syrup, and baking soda water to creamed mixture. Mix thoroughly.

  • Alternate adding flour and buttermilk in 1/2 cup increments into the batter until gone, ending with flour.

  • Fold in chopped rhubarb.

  • Spread in prepared pan.

  • Topping: combine maple sugar and cinnamon. Sprinkle over top of batter.

  • Bake: Place in preheated oven for 35-40 minutes until toothpick comes out clean.

 * If y0u do not have buttermilk, add 1 tsp of lemon juice to 1 cup of milk.

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