Delicious Cherry Rhubarb Coffee Cake Recipe

Coffee cakes are my go-to dessert when I want something that’s easy to make yet still impressive. And when it comes to summer treats, nothing is quite as perfect as a fruity coffee cake. So, today, I’m excited to share with you my new recipe: Cherry Rhubarb Coffee Cake. The combination of the tart rhubarb and sweet, juicy cherries creates an explosion of flavors in your mouth.

This easy recipe is perfect for snacking, breakfast, or as an afternoon pick-me-up. It’s even better when paired with a hot cup of coffee or tea. You can easily make this cake using fresh or frozen rhubarb and cherries, making it a year-round hit.

This fudgy cake is baked with a crumbly topping that perfectly complements the fruit flavors in the base of the cake. The name “coffee cake” might make it sound like it should be served with coffee, but trust me – it’s just as amazing served for dessert after dinner. With its fluffy, moist texture and sweet flavor, this will become one of your favorite cakes.

But don’t just take my word for it; try it out yourself! Keep reading to learn how to make this quick and easy cherry rhubarb coffee cake.

Why You’ll Love This Recipe

Cherry Rhubarb Coffee Cake
Cherry Rhubarb Coffee Cake

Are you looking for a summer treat that’s both sweet and tangy? Look no further than this Cherry Rhubarb Coffee Cake recipe.

One of the best things about this cake is its versatility. It’s perfect for breakfast, brunch, or even dessert. The combination of juicy cherries and tart rhubarb creates a flavor profile that will satisfy your palette any time of day.

Another reason to love this recipe is how easy it is to make. With just a handful of ingredients, you can whip up a delicious cake in no time. Plus, the crumb topping adds an extra element of texture and flavor that is sure to impress your guests.

But what truly sets this cake apart is its ability to showcase fresh seasonal produce. There’s nothing quite like biting into a slice of rhubarb coffee cake on a warm summer morning with a cup of coffee in hand. You’ll feel like you’re indulging in something decadent while still enjoying the benefits of nature’s bounty.

So if you’re looking for an easy recipe that showcases the best flavors of the season, this Cherry Rhubarb Coffee Cake is sure to be a hit. From brunches to potlucks, it’s a recipe that everyone will love and cherish.

Ingredient List

 A slice of heaven in every bite!
A slice of heaven in every bite!

Here’s your list of ingredients to make this Cherry Rhubarb Coffee Cake recipe. Make sure to check and prepare everything before starting as it will make the preparation process much smoother.

For the Cake:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup sour cream

For the Filling:

  • 3 cups rhubarb, fresh or frozen, chopped into small pieces
  • 20 ounces cherry pie filling

For the Topping:

  • 1 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 cup cold unsalted butter, cut into small pieces

Additional Items:

  • 1/4 cup + 2 tbsp cornstarch, divided
  • 2 tbsp lemon juice

These ingredients are essential for making this delicious Cherry Rhubarb Coffee Cake recipe. Follow the next section for step-by-step instructions on how to confidently put everything together.

The Recipe How-To

 Indulge in the perfect balance of sweet and tart.
Indulge in the perfect balance of sweet and tart.

Let’s get baking!

First, preheat the oven to 350°F (175°C). Butter a 9×13 inch baking pan and set aside.

Making the cake:

  1. In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well combined.

  2. In a separate bowl, beat together 2 large eggs, 3/4 cup sour cream, 1/2 cup melted butter, and 1 teaspoon vanilla extract until smooth.

  3. Slowly add the dry ingredients to the wet ingredients until just combined. Do not overmix.

  4. Fold in 1 1/2 cups cherry pie filling and 3 cups chopped rhubarb until evenly distributed.

Making the crumb topping:

  1. In a small bowl, mix together 4 tablespoons cold butter, 3/4 cup all-purpose flour, and 1/3 cup sugar with your fingers until it forms a coarse meal-like texture.

  2. Add in 20 ounces cherry pie filling and mix well.

Assembling the cake:

  1. Pour the cake batter into the prepared baking pan.

  2. Spoon the cherry-rhubarb mixture over the top of the batter and swirl it in gently with a knife.

  3. Sprinkle on the crumb topping mixture evenly over the entire surface of the cake.

  4. Bake for approximately 45-50 minutes until a toothpick inserted in the center of the cake comes out clean.

  5. Allow to cool before serving.

Enjoy your freshly baked Cherry Rhubarb Coffee Cake!

This recipe is perfect for any occasion, but especially as a summertime treat or weekend brunch dish. The fudgy cherry pie filling pairs perfectly with the bright, tart flavor of the rhubarb. The crumb topping provides a deliciously textured finishing touch. Serve with a hot cup of coffee or cold glass of milk for an extra special treat.

Substitutions and Variations

 This cherry rhubarb coffee cake is the cherry on top of my day!
This cherry rhubarb coffee cake is the cherry on top of my day!

One of the great things about recipes is that they can be customized to fit your taste preferences or dietary requirements. Here are some substitutions and variations you can try with the cherry rhubarb coffee cake recipe to make it uniquely yours:

– Gluten-free: Substitute all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

– Strawberry rhubarb: Swap out the cherry pie filling for strawberry filling, or use a combination of both for a strawberry rhubarb coffee cake.

– Sour cherry: If you’re a fan of sour cherries, substitute the cherry pie filling with a can or two of sour cherries.

– Fresh fruit: Instead of using canned pie filling, try fresh cherries or other berries in season for a fruity twist on this classic coffee cake.

– Crumb topping: Add some texture by adding a crumb topping made of flour, sugar, and cold butter on top of the coffee cake batter before baking.

– Rhubarb bars: If you prefer a handheld snack, turn this recipe into bar form by using an 8×8 baking pan and slicing it into bars once it’s cooled.

– Double the rhubarb: If you absolutely adore rhubarb in baked goods, double up the amount of rhubarb in the recipe. The tartness pairs perfectly with the sweet cherry filling.

These substitutions and variations provide endless room for experimentation and adaptation. Get creative and feel free to adjust the recipe as much as you’d like to fit your individual taste preferences!

Serving and Pairing

 Treat yourself to a delicious fruit-filled delight.
Treat yourself to a delicious fruit-filled delight.

This cherry rhubarb coffee cake may be a delicious treat, but it is also a versatile breakfast or brunch option. Pair it with a hot cup of black coffee or a creamy latte to start your day off on the right foot.

If you’re serving this cake as dessert, consider topping it off with a scoop of vanilla ice cream or whipped cream for an indulgent touch. The warm and fudgy cherry pie filling will mix well with the cold and creamy texture of the ice cream.

Not only is this cake scrumptious on its own, but it can also be paired with other delightful treats. Try serving it with fresh and fluffy scrambled eggs for a breakfast feast, or alongside bacon or sausage for a savory twist. If you’re craving something fruitier, prepare some strawberry rhubarb snacking cake or cherry pie bars to serve alongside the coffee cake, for an even more satisfying summer treat.

No matter how you choose to serve this cherry rhubarb coffee cake, be sure to enjoy every scrumptious bite and savor the heavenly taste of cherries mixed in with rhubarb – a classic pairing that truly shines through in this easy recipe.

Make-Ahead, Storing and Reheating

 You can't buy happiness, but you can buy coffee cake, and that's pretty much the same thing.
You can’t buy happiness, but you can buy coffee cake, and that’s pretty much the same thing.

As a barista, I know that sometimes we don’t have enough time to make an exquisite Cherry Rhubarb Coffee Cake recipe from scratch. Fear not, as this easy recipe makes it possible to prepare the dish beforehand, ready to pop in the oven on days that you want a delicious treat without any fuss.

To make-ahead, follow the recipe steps up to inserting the cake mix into the baking pan. Instead of baking immediately, cover the baking pan with a plastic wrap or aluminum foil and store it in the fridge. The dish can be stored for up to two days before baking.

After making a stunning Cherry Rhubarb Coffee Cake, ensure you store it properly to maintain its fresh flavors. Cool the cake completely before wrapping it in plastic wrap or aluminum foil or storing it in an airtight container. You can store the cake at room temperature for up to three days or keep in the fridge for two weeks.

Reheating your Cherry Rhubarb Coffee Cake is simple too and can be done in either a microwave or oven. Microwave one slice for 15-20 seconds on medium power, but we recommend reheating slices in an oven at 350°F for about 5 minutes. Both methods will keep your cake from getting all soggy.

This fluffy and moist coffee cake is perfect to enjoy alone or paired with your favorite coffee, tea, or hot chocolate.

Tips for Perfect Results

 A burst of flavor in every crumbly bite!
A burst of flavor in every crumbly bite!

Coffee cakes can be tricky to bake, especially when you add in fresh fruits like rhubarb and cherries. But with a few tips and tricks, you can achieve the perfect balance of fluffy, moist cake and tart fruit filling.

One of the essential steps to making a successful coffee cake is to cream the butter and sugar together until light and fluffy. This process helps to incorporate air into the batter, creating a tender crumb. Make sure your butter is softened but not melted before starting, and blend it well with the sugar using either a stand mixer or a hand mixer.

When adding your dry ingredients like flour, baking soda, baking powder, and salt to the creamed mixture, make sure not to overmix. Overworking the batter at this stage can lead to a dense, tough cake instead of the light, delicate texture you’re going for. Just mix until everything is evenly incorporated.

Another crucial tip for coffee cake success is to make sure all of your ingredients are at room temperature. This step will help everything blend together more easily and create a smooth batter. Take your eggs out of the fridge an hour before baking if possible and use room temperature sour cream as well.

A common issue people experience when making cakes with fresh fruit is that it often sinks straight to the bottom. To prevent this from happening with your cherry rhubarb coffee cake, toss your fruit filling lightly in some cornstarch before adding it to the batter. The starch will help thicken any excess moisture that could cause the fruit to sink and result in unevenly baked cake.

Finally, a pro tip for any baked good that requires uniform cooking is investing in an oven thermometer. Every oven runs slightly differently, so checking your actual thermometer versus what your oven says will ensure that you are baking at an accurate temperature.

Following these tips can help ensure delicious results with our cherry rhubarb coffee cake recipe every time!

Bottom Line

In conclusion, the cherry rhubarb coffee cake recipe is an easy and delicious option for any morning or afternoon treat. The tangy and tart flavors of the rhubarb pair perfectly with the sweetness of the cherry pie filling, making it a summer favorite. The soft and fluffy cake topped with a crumbly streusel topping is sure to satisfy your sweet tooth.

With simple ingredients like all-purpose flour, sugar, butter, and eggs, you can make this recipe in no time. Plus, with the option to substitute fresh or frozen rhubarb and different types of fruit fillings like sour cherries or fresh strawberries, you can create your perfect variation.

This recipe is versatile in its serving and pairing options. Whether you enjoy a slice with your morning coffee or as an after-dinner dessert, it will leave you feeling satisfied. And if you’re looking for an extra special treat, try pairing it with a cup of homemade rhubarb coffee.

Overall, this easy recipe is perfect for novice bakers looking to impress with their baking skills or experienced bakers looking to expand their repertoire. So next time you find yourself with some fresh or frozen rhubarb on hand, give this tasty cherry rhubarb coffee cake recipe a try – I promise it will not disappoint!

Cherry Rhubarb Coffee Cake

Cherry Rhubarb Coffee Cake Recipe

this is similiar to a coffee cake I posted earlier..but it uses cherry pie filling which my husband prefers..both are really delicious
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Prep Time 25 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 16
Calories 503.5 kcal


  • 4 cups rhubarb
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 20 ounces cherry pie filling


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla extract


  • 1 1/2 cups sugar
  • 1 cup all-purpose flour
  • 1/2 cup butter


  • in a saucepan, cook rhubarb and lemon juice over medium low heat for 5 minutes -- stirring often to prevent burining.
  • combine sugar and cornstarch; add to rhubarb mixture.
  • cook and stir 5 minutes more until thickened and bubbly.
  • stir in pie filling.set aside to cool.
  • to prepare cake:.
  • combine flour, sugar, baking powder, baking soda and salt in large bowl -- cut in butter until mixture resembles fine crumbs.
  • in a mixing bowl, beat buttermilk, eggs and vanilla.
  • add to flour mixture, stir just until mixture is moistened.
  • spread a little more than half of the batter into a greased 13x9 pan.
  • spread cooled filling over batter.
  • drop remaining batter by tspful onto filling.
  • to topping, combine sugar and flour.cut in butter until mixture forms coarse crumbs.
  • sprinkle over batter.
  • bake at 350* for 40-45 minutes.

Add Your Own Notes


Serving: 2786gCalories: 503.5kcalCarbohydrates: 81.7gProtein: 4.6gFat: 18.3gSaturated Fat: 11.2gCholesterol: 72.2mgSodium: 313.9mgFiber: 1.6gSugar: 44.3g
Keyword < 4 Hours, Breads, Low Protein
Tried this recipe?Let us know how it was!

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