When you take a bite of rhubarb coffee cake, a delightful explosion of flavors dances on your taste buds. The tartness of the rhubarb perfectly balances the sweetness of the cake, while the crumbly topping provides that irresistible crunch. Imagine pulling this warm, fragrant creation from the oven, filling your kitchen with aromas so enticing, they could make even a grumpy cat purr.
This cake isn’t just a treat; it’s a memory-maker. Picture Sunday brunch with family or friends gathered around, eyes wide in anticipation as you serve up slices of this heavenly dessert. It has been the star at countless gatherings, bringing smiles and happy chatter to every occasion. Get ready for an unforgettable flavor experience!
Why You'll Love This Recipe
- This rhubarb coffee cake is incredibly easy to prepare, making it perfect for any baking novice.
- The delightful sweet-tart flavor will have everyone asking for seconds.
- Its beautiful golden-brown crust and vibrant pink rhubarb pieces make it a stunning centerpiece at any gathering.
- Versatile enough to be enjoyed at breakfast, brunch, or as an afternoon snack with coffee or tea.
There was that one time I made this rhubarb coffee cake for my best friend’s birthday party. Everyone raved about how delicious it was, and she even tried to steal the leftovers!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Rhubarb: Opt for bright pink stalks; they’re sweeter and more flavorful than green ones.
All-Purpose Flour: A reliable base for our cake; use unbleached flour for better texture.
Sugar: Granulated sugar adds sweetness; feel free to reduce it slightly if you prefer less sweetness.
Baking Powder: Essential for lifting the cake; ensure your baking powder is fresh for best results.
Salt: A pinch enhances all flavors; don’t skip this step!
Butter: Use unsalted butter for control over saltiness; melt it for easier mixing.
Eggs: Fresh eggs bind everything together and add richness; use large eggs for consistent results.
Milk: Whole milk gives the cake moisture and flavor; substitute with almond milk if needed.
Cinnamon: Just a dash elevates the flavor profile and brings warmth to every slice.
Brown Sugar: Perfect for the crumb topping; it adds a lovely caramel note.
Vanilla Extract: A splash adds depth; always opt for pure extract when possible.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make rhubarb coffee cake
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure easy removal later.
Prepare the Rhubarb: Rinse about 2 cups of fresh rhubarb under cold water. Chop them into small pieces about half an inch long to maximize their flavor distribution throughout the cake.
Create the Batter: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and half a teaspoon of salt until well combined.
Add Wet Ingredients : Melt half a cup of unsalted butter and let it cool slightly. Add in two large eggs, one cup of milk, and one teaspoon of vanilla extract. Mix until smooth and combined.
Incorporate Rhubarb into Batter : Gently fold in your chopped rhubarb until evenly distributed throughout the batter without overmixing—this helps maintain its airy texture.
Make Topping & Bake : Combine half a cup of brown sugar with two tablespoons of flour and one teaspoon of cinnamon in another bowl. Sprinkle this mixture over the batter before placing it in your preheated oven. Bake for about 35-40 minutes until golden brown and a toothpick inserted comes out clean.
Now that you know how to create this deliciously moist rhubarb coffee cake filled with incredible flavors, it’s time to bring some joy into your kitchen! Enjoy each bite as you share this delightful treat with family and friends or savor it alone with your favorite cup of coffee.
You Must Know
- This rhubarb coffee cake recipe is a delightful mix of tart and sweet.
- The crumbly texture combined with the vibrant flavor makes it a must-try for your next brunch.
- The smell of baking rhubarb will make your kitchen feel like a cozy bakery.
Perfecting the Cooking Process
Start by preparing the rhubarb, then mix the dry ingredients while the butter softens. Combine everything to achieve a fluffy batter that bakes evenly.
Add Your Touch
Feel free to swap out rhubarb for berries or apples if you’re feeling adventurous. A sprinkle of nuts on top can add a satisfying crunch.
Storing & Reheating
Store leftover rhubarb coffee cake in an airtight container at room temperature for up to three days. For reheating, pop it in the microwave for a few seconds until warm.
Chef's Helpful Tips
- To achieve a perfectly moist rhubarb coffee cake, use fresh rhubarb and don’t overmix the batter.
- If your rhubarb is too tart, consider adding a bit more sugar.
- Always check for doneness with a toothpick before pulling it from the oven.
Baking this rhubarb coffee cake always reminds me of my grandmother’s kitchen, filled with laughter and sweet aromas wafting through the air.
FAQ
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb; just thaw and drain excess moisture before using.
How do I know when my coffee cake is done baking?
Insert a toothpick into the center; it should come out clean when fully baked.
What can I serve with rhubarb coffee cake?
Pair this cake with whipped cream, vanilla ice cream, or a dollop of yogurt for added flavor.
Delicious Rhubarb Coffee Cake
Experience the perfect blend of tart and sweet with this delightful rhubarb coffee cake. Soft, moist, and topped with a crumbly cinnamon sugar layer, it’s ideal for brunch or an afternoon treat. The vibrant pink rhubarb adds a stunning visual appeal, making it a showstopper at any gathering. Serve it warm with coffee or tea for an unforgettable flavor experience that will keep your guests coming back for more.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups fresh rhubarb, chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Rinse and chop the rhubarb into half-inch pieces.
- In a bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In another bowl, combine melted butter, eggs, milk, and vanilla; mix until smooth.
- Fold the wet mixture into the dry ingredients gently to form a batter; then fold in the chopped rhubarb.
- In a separate bowl, mix brown sugar, flour, and cinnamon for the topping; sprinkle over the batter.
- Bake for 35-40 minutes until golden brown; check doneness with a toothpick.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 242
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 58mg
Keywords: For extra crunch, consider adding chopped nuts to the topping. Substitute rhubarb with berries or apples for different flavor profiles. Store leftovers in an airtight container at room temperature for up to three days.
