Rhubarb 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
Scale
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
Find it online: https://famdishes.com/rhubarb-coffee-cake-recipe/
