Rhubarb Coffee Cake
This Rhubarb Coffee Cake is the perfect balance of tart and sweet, making it an irresistible treat for any time of day. Soft, moist cake infused with the tangy flavor of fresh rhubarb is topped with a buttery cinnamon-brown sugar crumble for a delightful crunch in every bite. The addition of buttermilk creates a tender, melt-in-your-mouth texture, while optional chopped walnuts or pecans add a nutty depth. With just 20 minutes of prep time and simple ingredients, this recipe is a great way to showcase rhubarb when it’s in season. Serve it warm as a comforting breakfast, or pair it with a dollop of whipped cream or ice cream for a dessert that’s sure to impress. Perfect for brunch gatherings, tea parties, or a cozy afternoon indulgence!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1.25 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups buttermilk
- 2 cups rhubarb, diced
- 0.75 cups brown sugar
- 1 teaspoons ground cinnamon
- 0.5 cups unsalted butter, cold and cubed
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish 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 the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the diced rhubarb using a spatula or wooden spoon.
Pour the batter into the prepared baking dish, smoothing it out into an even layer.
To prepare the crumb topping, mix the brown sugar and cinnamon together in a small bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
Sprinkle the crumb topping evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes before slicing and serving. Enjoy plain, or with a dollop of whipped cream or a scoop of ice cream!
Nutrition Facts
Calories |
4948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 627.5 g | 228% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 375.0 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 846 mg | 65% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2136 mg | 45% | |
*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.
