Cinnamon Rhubarb Coffee Cake with Creamy Vanilla Coconut Sauce
Prep time
Cook time
Total time
Sarah, our Associate Editor, made this recipe one more time, and decided to add a little salt. Her family was happy with this addition, so we've modified Jenny's recipe slightly to include salt, and to clarify the instructions.
Serves: 9
Rhubarb Cinnamon Coffee Cake:
Vanilla Coconut Sauce
  • 1 11-ounce package So Delicious Original Culinary Coconut Milk (equivalent of canned full-fat coconut milk or cream)
  • 2 tablespoons packed light brown sugar
  • 2-3 tablespoons agave nectar
  • ⅛ teaspoon salt, or to taste
  • ¾ teaspoon vanilla extract
Rhubarb Cinnamon Coffee Cake:
  1. Preheat your oven to 350ºF and lightly grease an 8×8 baking pan.
  2. In a small bowl, whisk together the flour, baking powder, and salt.
  3. In a small bowl, whisk together the milk beverage, zest, and vanilla.
  4. In a mixing bowl, cream the 1¼ cups sugar and margarine with a hand mixer on medium speed until light and fluffy. Add the yogurt and mix well.
  5. Add the flour mixture in three additions, alternating with the milk mixture, mixing after each addition until the ingredients are just combined.
  6. Fold in the rhubarb. Pour the batter into your prepared pan and even it out.
  7. In a small bowl, combine the 2 tablespoons sugar and cinnamon. Sprinkle this mixture evenly on top of the cake.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool completely before serving or garnishing with the sauce.
Vanilla Coconut Sauce
  1. While the cake is cooking, combine the coconut milk, brown sugar, agave nectar, and salt in a small pan and bring to a simmer.
  2. Let simmer for 30 to 45 minutes, checking on it every 5 to 10 minutes to give it a whisk and make sure it’s not going to bubble over.
  3. You will know it’s done when it is thick enough to coat the back of a spoon. It should reduce down to about ½ of the original.
  4. Remove from the heat and whisk in the vanilla. Let cool completely.
  5. Drizzle the cooled sauce over the cooled cake. Store leftover sauce tightly sealed in a jar or container in the refrigerator for up to 2 weeks.
Coconut Milk Note: Culinary Coconut Milk is equivalent to canned coconut milk or coconut cream, but comes in a handy little aseptic package with a spout and is all-natural / made without tons of additives (like many other brands!).
Recipe by Go Dairy Free at