Rhubarb Coffee Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/rhubarb-coffee-cake-recipe/
