Cherry Rhubarb Coffee Cake

June 23, 2019

Cherry Rhubarb Coffee Cake
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous


For the fruit filling
4 oz rhubarb, sliced into 1/2" pieces
4 oz cherries, pitted and cut in half*
2 tablespoons (1 ounce) granulated sugar
2 teaspoons cornstarch
1/4 heaping teaspoon ground ginger

For the crumbs:
6 tablespoons (3 ounces) butter, melted
1/4 cup (2.25 ounces) dark brown sugar
1/4 cup (2.25 ounces) granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup + 2 tablespoons (2.65 ounces ) all purpose flour
1/2 cup + 2 tablespoons (2.65 ounces) whole wheat flour**

For the cake:
1/4 cup (2 ounces) sour cream
1 large egg
1 large egg yolk
1.5 teaspoons vanilla
Zest of 1 orange or lemon (optional)
1/4 cup + 1 tablespoons (1.6 ounces) all purpose flour
1/4 cup + 1 tablespoons (1.6 ounces) whole wheat flour***
3/8 cup (2.65 ounces) sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
4.5 tablespoons (2.25 ounces) softened butter, cut into small chunks

*Cherries can be substituted for any fresh berry of choice. Or make the cake with 8 ounces of rhubarb.
** Feel free to skip the whole wheat flour and use 1 1/4 cup (5.3 ounces) all-purpose flour.
*** Feel free to skip the whole wheat flour and use 3/4 cup (3.2 ounces) all-purpose flour.


  1. Preheat the oven to 325 degrees. Grease an 8" round cake pan with oil spray or butter. To make the filling: mix together all ingredients in a bowl and set aside.
  2. To make the crumbs: Whisk together the sugars, spices and salt until smooth. Add the flours to the bowl and stir together using a spatula or spoon. Press the crumbs into the bowl as one solid mound. Set aside.
  3. To make the cake: In a small bowl mix together the sour cream, egg and egg yolk, vanilla and citrus zest. Set aside.
  4. Combine the flours, sugar, baking powder, baking soda and salt in the bowl of your stand mixer (or a large bowl). Use the paddle attachment and mix the dry ingredients together thoroughly.
  5. Add the butter and a spoonful of the sour cream mixture to the flour mixture. Mix on medium speed until the butter is fully incorporated to the flour mixture, at least 60 seconds.
  6. Add half the remaining sour cream mixture and mix for 20-30 seconds. Turn the mixer off and scrape down the sides of the bowl. Add the remaining sour cream and mix again for another 20-30 seconds. At the end, scrape down the sides of the bowl again.
  7. In the prepared cake pan, scrape out about 3/4 of the batter. Smooth into an even layer. Sprinkle the fruit mixture over the cake batter, making sure to include any juices included with the fruit.
  8. Spoon the remaining batter over the fruit. Take your solid chunk of crumb topping and break it up into large pieces (1/2-3/4" chunks). Sprinkle the chunks over the cake evenly.
  9. Bake for 45 minutes to an hour, until the cake comes out mostly clean in the center. Cool completely before serving.

cherry rhubarb coffee cake undressed

Rather have a taste first?

Local Roots Experiences are fun, pop-up events where we bring the farm to you!

Subscribe to text updates

VIP discounts and more. Get 20% off any add-on just for signing up!