Description
This Rhubarb Coffee Cake is a delightful treat, perfect for breakfast, brunch, or an afternoon snack. The combination of tart rhubarb, a tender cake, and a sweet, crumbly topping makes for an irresistible dessert.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped rhubarb.
- Pour batter into the prepared pan and spread evenly.
- In a medium bowl, combine the brown sugar, remaining 1/4 cup granulated sugar, flour, cold butter, and cinnamon. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan before cutting and serving.
Notes
- For a tangier cake, you can add a tablespoon of lemon juice to the batter.
- If fresh rhubarb isn’t available, you can use frozen rhubarb, but be sure to thaw and drain it before using.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: PT25M
- Cook Time: PT50M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g