Rhubarb Coffee Cake



As fall is beginning, I am very excited to make some more cozy comfort foods. Looking outside and seeing the rain and the changing leaves makes me want to go curl up by the fireplace with a blanket.

Since school has started, I haven’t really had any time to have or cook a real breakfast. I have been wishing that I could make more time to have fun breakfasts. It is by far my favorite meal, because it is the precedent for the rest of your day.

This week, as the dreary fall mornings have made most of the kids at my school very tired, I proposed to my first period class that we all bring in breakfast foods to help us start our day with a little bit more energy. My favorite cold weather breakfast food is rhubarb coffee cake. The cinnamon topping is really what makes this recipe for me. I love waking up in the morning and eating something sweet. I know that it is not necessarily the healthiest breakfast option, but I think it is very fun for a special occasion. The class breakfast was a major success. We decided to have another one every month!

Rhubarb Coffee Cake


  • Rhubarb Coffee Cake
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp baking soda in the milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups flour
  • ½ cup white sugar
  • 1 teaspoon cinnamon


  • Preheat oven to 350 F
  • Use 1/4 cup of the 2 cups of flour to dust 1 1/2 to 2 cups of rhubarb
  • Mix the rest of the ingredients then add to rhubarb
  • Pour into 9 by 13 greased pan
  • Mix 1/2 cup white sugar and 1 tsp. cinnamon and dust on top of batter.
  • Bake for 25-35 minutes.

About Author

Living in Denver, Colorado, with family in Jackson Hole, Izzy Haggar is a 16 year old with a passion for cooking and food. After learning how to cook from her grandmother, Izzy took notes about food on her recent travels, including living six months abroad in Ireland. She cooks dinner for her family almost every night, and hopes to continue to travel the world in pursuit of good eating.

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