Buttermilk Rhubarb Coffee Cake
Indulge in the perfect balance of tangy and sweet with this Buttermilk Rhubarb Coffee Cake, a delightful treat that’s both comforting and irresistibly moist. Bursting with tender morsels of fresh rhubarb and infused with creamy buttermilk, this cake delivers a soft, melt-in-your-mouth crumb. Topped with a buttery cinnamon-sugar streusel, it adds just the right amount of crunch and warmth to every bite. Easy to prepare in under an hour, this coffee cake is ideal for brunch gatherings, a cozy snack with your favorite coffee, or even as a simple dessert. Whether served warm or at room temperature, this timeless recipe is bound to be a hit with family and friends.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cups Buttermilk
- 2 cups Fresh rhubarb, diced
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 cups Unsalted butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined. Do not overmix.
Gently fold the diced rhubarb into the batter using a spatula. Be sure the rhubarb is evenly distributed.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
In a small bowl, combine the brown sugar and cinnamon. Drizzle the melted butter over the mixture and stir until it forms a crumbly topping.
Sprinkle the cinnamon-sugar streusel evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 559.0 g | 203% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 316.0 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 670 mg | 52% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
