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Rhubarb Coffee Cake Recipe

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★★★★★

4.6 from 54 reviews

This Rhubarb Coffee Cake is a delightful blend of tangy rhubarb and sweet crumb topping baked into a moist, buttery cake. Perfect for breakfast or an afternoon treat, it combines fresh rhubarb with a soft batter and a crunchy cinnamon streusel topping. Serve it warm with whipped cream or vanilla ice cream for an extra indulgence.

Ingredients

Scale

Cake Batter

  • 1 cup salted butter (room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder (aluminum free)
  • 1 pinch of salt
  • 1/2 cup 2% milk

Filling

  • 5 1/2 cups sliced fresh rhubarb (sliced 1/4 inch thick)

Crumb Topping

  • 1 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup salted butter (cold, cut into cubes)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray to prevent sticking and set aside.
  2. Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of room temperature salted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, and 4 large eggs. Mix at medium speed for 3-4 minutes until well combined and creamy.
  3. Combine Dry Ingredients and Batter: In a separate small bowl, whisk together 3 cups all-purpose flour, 2 1/2 teaspoons baking powder, and a pinch of salt. With the mixer running on low speed, alternately add the dry flour mixture and 1/2 cup 2% milk in two portions each. Mix until just combined, being careful not to overmix to keep the batter tender.
  4. Assemble Cake Base and Layer Rhubarb: Pour the batter evenly into the prepared baking dish and smooth it out. Arrange the 5 1/2 cups of sliced fresh rhubarb evenly over the top of the batter.
  5. Prepare and Add Crumb Topping: To make the streusel topping, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, a pinch of salt, and 1/4 teaspoon ground cinnamon in a bowl. Add 3/4 cup cold salted butter cut into cubes and cut it into the flour mixture using forks until the mixture resembles coarse crumbs. Evenly distribute the crumb topping over the rhubarb layer.
  6. Bake: Bake the cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown.
  7. Cool and Serve: Allow the cake to cool before serving. For an extra special treat, serve warm with whipped cream or vanilla ice cream.

Notes

  • Use fresh rhubarb sliced about 1/4 inch thick for best texture.
  • Be careful not to overmix the batter to ensure a light, tender cake.
  • The crumb topping can be made ahead and stored in the refrigerator until ready to use.
  • This cake is delicious served warm with whipped cream or vanilla ice cream but can also be enjoyed at room temperature.
  • Adjust sugar slightly depending on your taste and the tartness of the rhubarb.

Keywords: Rhubarb coffee cake, crumble topping, rhubarb dessert, breakfast cake, cinnamon streusel

Find it online: https://dinewithdylan.com/rhubarb-coffee-cake-recipe/