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
Scale
- 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.