rhubarb pistachio coffee cake


Oh hey friend!  Are you ready for all the rhubarb recipes?  I'm obsessed.  100%.  It's one of my very favourite flavours, and I love that it's one of the first crops of Spring.  There's just something about the bright pop of red, and its wonderfully tart flavour that I am completely enamoured with.

P.S. Type "rhubarb" in the search bar for all my old recipes!

We grow a bunch of it on our farm, which means I'm incredibly lucky to have an endless supply throughout the Summer.  Rhubarb cake, galettes, and more....here we come!

Today we're talking about coffee cake.  Coffee cakes are no fuss, and have a great pay off.  They're the kind of cake you whip up an hour before company comes over, and then you demolish the entire thing while your friends discuss how talented you are.  Just kidding....but maybe not.  They're your best friend, and this one is no exception!  Perfect for a warm spring day, a rainy spring day, pretty much....any day of the week.  Cozy flavours of cinnamon and sugar complement the star of the show, rhubarb!  I added in some pistachios on top, which get deliciously roasted, and add a fun texture and wonderful flavour as well.

Enough about that....now go on and make one for yourself!

rhubarb pistachio coffee cake

recipe: adapted from my great grandma Enid
yields: one 9-inch round cake


recipe from: My Great Grandma Enid!


1/2 cup butter

1 1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1 cup sour milk (mix 1 cup milk with 1 tbsp vinegar/lemon juice - let stand for 5 minutes before using)

1 tsp baking soda

2 cups flour

1 1/2 cup rhubarb, chopped


1/4 cup sugar

1 tsp cinnamon

1/4 cup roughly chopped pistachios


Preheat oven to 350 degrees F.  Grease a 9-inch round spring form pan (alternatively use a 9x13 baking dish and reduce baking time to 30-35 min).

In a large mixing bowl, use a hand or standmixer to cream together butter and sugar on low.  Add in egg and vanilla, and mix on medium-low until light and fluffy.

Add in sour milk, and mix on low until combined.  Gradually add in flour and baking soda, and mix on medium low until just combined.  Stir in rhubarb pieces with a spatula.

Pour batter into the prepared pan, and top with cinnamon and sugar mixture.  Sprinkle pistachios around outer edge.  Slice thin strips of rhubarb and arrange on top if desired.

Bake at 350 degrees F for 50-60 minutes, or until an inserted toothpick comes out clean.  Allow to cool for 5 minutes before running a knife around edge of cake, and carefully removing the outside of the springform pan.

Serve warm on the same day, top with powdered sugar if you'd like. (Keeps several days, but tends to get a bit soggy).

*Note: sometimes the rhubarb pieces on top can make the cake seem soggy, so don't insert the toothpick into one of them!

Happy rhubarb baking!