Rhubarb Berry Coffee Cake
Delight your taste buds with this Rhubarb Berry Coffee Cake, a moist and tender treat bursting with tangy rhubarb, sweet mixed berries, and a buttery cinnamon crumb topping. Perfectly balanced between tart and sweet, this coffee cake combines the freshness of seasonal fruit with a rich, crumbly texture that pairs beautifully with your morning coffee or as an elegant dessert. Ready in just over an hour, this easy-to-follow recipe features simple ingredients like all-purpose flour, brown sugar, and vanilla extract, while showcasing fresh or frozen rhubarb and a medley of juicy berries for a touch of summery brightness. Whether served warm or at room temperature, it’s an irresistible treat for breakfast, brunch, or any time you want a comforting slice of indulgence.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.75 cup milk
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen rhubarb (diced)
- 1 cup mixed berries (such as blueberries, raspberries, or strawberries, hulled and chopped if large)
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 cup all-purpose flour (for topping)
- 4 tablespoons unsalted butter (melted, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper.
In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Using a pastry cutter or your fingers, cut in 1/2 cup of cold, cubed butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 3/4 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
Gently fold in 1 1/2 cups of diced rhubarb and 1 cup of mixed berries. Be careful not to overmix.
Spread the batter evenly into the prepared baking dish.
In a small bowl, prepare the crumb topping by combining 1/2 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/2 cup of all-purpose flour, and 4 tablespoons of melted butter. Mix until crumbly.
Sprinkle the crumb topping evenly over the batter.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 2278 mg | 99% | |
| Total Carbohydrate | 595.0 g | 216% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 298.1 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 656 mg | 50% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1741 mg | 37% | |
*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.
