Rhubarb Coffee Cake Recipe
Introduction
This Rhubarb Coffee Cake is a delightful treat that combines the tangy flavor of rhubarb with a soft, sweet crumb. Perfect for breakfast or an afternoon snack, its crumb topping adds a satisfying texture to every bite.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ cups chopped fresh rhubarb
- ½ cup unsalted butter, softened
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Step 2: Beat in the eggs one at a time until fully incorporated.
- Step 3: Gradually add the flour to the wet ingredients, mixing until just combined to form the batter.
- Step 4: Gently fold the chopped rhubarb into the batter, ensuring it is evenly distributed without overmixing.
- Step 5: Pour the batter into a greased or lined baking pan.
- Step 6: Prepare a crumb topping by combining some flour, sugar, and cold butter until the mixture resembles coarse crumbs, then sprinkle it evenly over the batter.
- Step 7: Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Allow the coffee cake to cool before slicing and serving.
Tips & Variations
- Use frozen rhubarb if fresh is unavailable, but thaw and drain excess liquid before folding it in.
- Add a teaspoon of cinnamon to the crumb topping for extra warmth and flavor.
- For a nutty crunch, sprinkle chopped walnuts or pecans on top of the crumb before baking.
Storage
Store the coffee cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave or oven to restore warmth and softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different fruit instead of rhubarb?
Yes, you can substitute rhubarb with tart fruits like cranberries or sour cherries to maintain the balance of tangy and sweet flavors.
How do I prevent the cake from getting soggy?
Make sure to gently fold the rhubarb into the batter rather than stirring vigorously, and avoid adding excess liquid. Also, ensure the cake is fully baked before removing it from the oven.
PrintRhubarb Coffee Cake Recipe
This Rhubarb Coffee Cake is a delightful treat combining tart rhubarb with a tender, buttery crumb cake base, topped with a crispy streusel topping. Perfect for breakfast or an afternoon snack, it balances sweet and tangy flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup chopped fresh rhubarb
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream or yogurt
- 1 teaspoon vanilla extract
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate large bowl, beat the melted butter and sugar until well combined. Add eggs one at a time, beating after each addition. Stir in sour cream and vanilla extract until smooth.
- Combine Batter: Gradually add dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing.
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter, ensuring even distribution without crushing the pieces.
- Prepare Crumb Topping: In a small bowl, combine flour, sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Assemble the Cake: Pour the batter into the prepared baking pan and spread evenly. Sprinkle the crumb topping evenly over the batter.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Cool and Serve: Allow the coffee cake to cool in the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Notes
- Ensure rhubarb is fresh and chopped uniformly for even baking.
- You can substitute sour cream with plain yogurt for a slight tang.
- For extra flavor, add a tablespoon of lemon zest to the batter.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices gently in the microwave before serving for a fresh-baked taste.
Keywords: Rhubarb coffee cake, crumb cake, baking, breakfast cake, rhubarb dessert, streusel topping
