Rhubarb Coffee Cake Recipe

Introduction

This Rhubarb Coffee Cake is a delightful treat that combines tangy fresh rhubarb with a tender, buttery cake and a crunchy cinnamon crumb topping. Perfect for breakfast or afternoon tea, it offers a wonderful balance of flavors and textures that will impress your friends and family.

Ingredients

• 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
• 5 1/2 cups sliced fresh rhubarb (1/4 inch thick)
• 1 1/2 cups all-purpose flour (for crumb topping)
• 1/2 cup granulated sugar (for crumb topping)
• 1 teaspoon vanilla extract (for crumb topping)
• 1 pinch of salt (for crumb topping)
• 1/4 teaspoon ground cinnamon
• 3/4 cup salted butter (cold, cut into cubes, for crumb topping)

Instructions

1. Step 1: Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray. Set aside.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, sugar, vanilla extract, and eggs. Mix on medium speed for 3-4 minutes until well combined and creamy.
3. Step 3: In a small bowl, whisk together the 3 cups flour, baking powder, and salt. With the mixer running on low speed, alternately add the flour mixture and milk in two portions each. Mix until just combined; do not overmix.
4. Step 4: Pour the batter into the prepared baking dish and spread evenly. Sprinkle the sliced rhubarb evenly over the batter.
5. Step 5: To prepare the crumb topping, combine the 1 1/2 cups flour, sugar, vanilla extract, salt, and cinnamon in a bowl. Add the cold, cubed butter. Using forks or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Step 6: Distribute the crumb topping evenly over the rhubarb layer.
7. Step 7: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.
8. Step 8: Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for extra indulgence.

Tips & Variations

• For a softer crumb topping, use slightly softened butter instead of cold butter and mix until just combined.
• If fresh rhubarb is unavailable, frozen rhubarb can be used after thawing and draining excess liquid.
• Add a handful of chopped nuts like walnuts or pecans to the crumb topping for added crunch.
• Use almond extract in place of vanilla for a different flavor twist.

Storage

Store leftover coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave or oven before serving. This cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruit instead of rhubarb?

Yes, you can substitute rhubarb with tart fruits like cranberries or sour cherries for a similar flavor profile. Adjust the sugar accordingly to balance the tartness.

Is it necessary to use aluminum-free baking powder?

While not mandatory, aluminum-free baking powder prevents any metallic aftertaste and ensures a cleaner flavor in your coffee cake.

Rhubarb Coffee Cake Recipe

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★★★★★

4.9 from 91 reviews

This Rhubarb Coffee Cake features a moist and tender base layered with tart fresh rhubarb and topped with a buttery, cinnamon-spiced crumb topping. Perfect for breakfast, brunch, or afternoon tea, it pairs beautifully with a cup of coffee or a scoop of vanilla ice cream.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Rhubarb Layer

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

Crumb Topping

• 1 1/2 cups 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 and cut into cubes

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease or spray a 9×13-inch baking dish with cooking spray to prevent sticking.
2. Mix Batter: In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup of room-temperature salted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, and 4 large eggs. Beat for 3-4 minutes on medium speed until fully combined and fluffy.
3. Combine Dry Ingredients and Milk: In a separate bowl, whisk together 3 cups of all-purpose flour, 2 1/2 teaspoons baking powder, and a pinch of salt. With the mixer running on low speed, alternately add the flour mixture and 1/2 cup of 2% milk in two portions each. Mix until just combined; avoid overmixing to maintain cake tenderness.
4. Layer Rhubarb: Pour the batter evenly into the prepared baking dish. Evenly spread 5 1/2 cups of sliced fresh rhubarb over the batter layer.
5. Prepare Crumb Topping: In a medium bowl, combine 1 1/2 cups flour, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, a pinch of salt, and 1/4 teaspoon ground cinnamon. Cut in 3/4 cup cold, cubed salted butter using forks or a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the crumb mixture evenly over the rhubarb layer.
6. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving to let the flavors meld.
7. Serve: Serve warm or at room temperature with whipped cream or vanilla ice cream for an indulgent touch.

Notes

• Ensure the rhubarb is sliced uniformly about 1/4 inch thick for even cooking.
• Use room temperature butter and eggs for better creaming in the batter.
• Do not overmix the batter once the flour is added to keep the cake light and fluffy.
• The crumb topping can be refrigerated and prepared ahead of time.
• Adjust sugar slightly depending on the tartness of rhubarb to balance flavors.
• Leftover cake keeps well covered at room temperature for 2 days or refrigerated for up to 4 days.

Keywords: rhubarb coffee cake, rhubarb dessert, crumb topping coffee cake, homemade coffee cake, breakfast cake, tart rhubarb recipe