Rhubarb Coffee Cake and Pound Cake

Rhubarb Coffee Cake By Brooke Thompson, Mama’s Love Cakes


  • 2 cups flour (whole wheat pastry or all-purpose)
  • 1 1/4 cups cane sugar
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 cup sour cream or greek yogurt
  • 3 cups diced rhubarb
  • Streusel Topping
  • 1 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup melted butter





  1. Preheat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish.

  2. In a large bowl, sift together 2 cups flour, cane sugar, baking soda, and salt. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together brown sugar, 1/4 cup flour and butter until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Rhubarb Poundcake

Adapted from the New York Times Rhubarb Poundcake recipe by Melissa Clark




  • 8 ounces rhubarb stalks (about 3 to 4 large stalks)

  • 1 cup/200 grams granulated sugar

  • 1 inch piece of fresh ginger root, thinly sliced


  • 1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan

  • 1 ⅔ cups/200 grams cake flour, plus more for flouring the pan

  • 1 teaspoon baking powder

  • ½ teaspoon fine sea salt

  • ⅓ cup whole milk

  • 1 cup/200 grams granulated sugar

  • 4 large eggs, at room temperature





  1. Cut rhubarb stalks to fit crosswise inside the top of a 9-by-5-inch loaf pan. (They should be about 5 inches, but they could also be a little less.) You’ll need enough rhubarb to cover the top of the cake in the loaf pan, plus a few extra pieces in case any split during poaching.

  2. In a medium pot, combine sugar, 1 cup water and the sliced ginger, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, then remove from heat. Cool to room temperature, then slice rhubarb in half lengthwise so you have long, thin pieces. Reserve poaching liquid.

  3. Heat oven to 350 degrees, and butter and flour the loaf pan. In a medium bowl, whisk together flour, baking powder and salt.

  4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl between each addition. Beat in half the flour mixture until just combined, then beat in milk until barely combined, scraping the sides of the bowl. Beat in remaining flour mixture until just combined.

  5. Scrape half the batter into prepared pan, then lay half of the rhubarb slices in an even layer on top of the batter. Cover with remaining batter, smoothing the top.

  6. Bake cake for 20 minutes to set the top, then remove pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of cake. Return pan to oven and bake until a toothpick inserted in the cake’s center comes out clean, another 30 to 50 minutes.

  7. While cake is baking, bring rhubarb-poaching liquid to a boil over high heat, then reduce to a simmer; continue to simmer until thickened and syrupy, about 10 minutes. Brush some syrup on top of cake once it comes out of the oven. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve.