Rhubarb Coffee Cake with Blueberries and Lemon Zest

Spring in Wisconsin has been slow and chilly this year, but one thing is thriving: the rhubarb patch. It's the biggest and most beautiful it’s ever been! With such a bountiful harvest, I’ve been on a mission to create new recipes that celebrate this tart and colorful plant—and this Rhubarb Coffee Cake might be my favorite yet.

A Family Tradition, Reimagined

My mom was an incredible baker, and many of my earliest memories include the sweet scent of her rhubarb bars and crisps. Inspired by her legacy, and by the abundance growing outside, I developed this coffee cake recipe to highlight rhubarb’s tang while complementing it with subtle hints of vanilla, lemon zest, and juicy blueberries.

Why You’ll Love This Rhubarb Coffee Cake

This isn’t your average rhubarb cake. Here’s what makes it special:

• Rhubarb is the star – with over two cups in the batter and on top
• Moist crumb and golden crust – thanks to a mix of salted butter and our sweet cinnamon butter
• Fresh or frozen blueberries – bring added juiciness and color
• Crunchy top – finished with a sprinkle of coarse sugar for texture
• Baker-tested doneness – perfectly baked at 200°F internal temperature

Tips for the Best Rhubarb Coffee Cake

Grease and sugar your pan

Instead of flouring the cake pan, try buttering it and dusting it with granulated sugar—you’ll get a gorgeous crust and an easy release. For a little extra warmth, a pinch of ground cinnamon in the pan adds a subtle aromatic layer and beautiful color.

Weight over volume

Because rhubarb varies in size and shape, weighing your ingredients ensures accuracy. I included both volume and weight measurements. Using weight measurements ensures your cake will come out the same each and every time. I always pull out my kitchen scale and use weight measurements over measuring cups in my own baking. (I use this ingredient conversion chart).

Tall cake = longer bake time

This is a tall, hearty coffee cake and can take up to 75 minutes to bake but start checking it around the 50-minute mark. Use an instant-read thermometer and pull it out once the center hits 200°F. That way, you get a moist crumb without over or underbaking.

Optional ginger variation

If you love a touch of spice, you can add ¼ teaspoon ground ginger and 2 tablespoons finely chopped crystallized ginger to the batter. I tested it both ways, it’s a fun option if you enjoy bolder flavors.

Can I Use Frozen Blueberries?

Yes! Just toss frozen blueberries with 1 tablespoon of flour before folding them into the batter. This helps prevent them from sinking.