Rhubarb Coffee Cake Recipe
This Rhubarb Coffee Cake features a moist, tender base studded with tart fresh rhubarb slices and topped with a buttery, cinnamon-spiced crumb topping. Baked to golden perfection, it’s an ideal breakfast treat or afternoon snack that pairs beautifully with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 2 1/2 teaspoons aluminum-free baking powder
- 1 pinch of salt
- 1/2 cup 2% milk
Fruit Topping
- 5 1/2 cups fresh rhubarb, sliced 1/4 inch thick
Crumb Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup salted butter, cold and cut into cubes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or spray a 9×13-inch baking dish with cooking spray. Set aside to ensure even baking and easy removal.
- Make the Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, granulated sugar, vanilla extract, and eggs. Beat on medium speed for 3-4 minutes until the mixture is light and creamy.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low, alternate adding the flour mixture and the 2% milk in two portions each. Mix just until combined—avoid overmixing to keep the cake tender.
- Assemble Base and Rhubarb: Pour the batter into the prepared baking dish and spread it out evenly. Evenly distribute the sliced rhubarb across the top, gently pressing to embed slightly into the batter.
- Prepare the Crumb Topping: In a bowl, combine the flour, sugar, vanilla extract, salt, and ground cinnamon. Add the cubed cold butter and use two forks (or a pastry cutter) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Top and Bake: Sprinkle the crumb topping evenly over the rhubarb layer. Place the baking dish into the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Cool and Serve: Allow the cake to cool slightly before serving. Enjoy warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Ensure rhubarb is sliced evenly to promote uniform baking.
- Use aluminum-free baking powder to avoid a metallic taste.
- The crumb topping can be prepared with cold butter for a better texture.
- Letting the cake cool slightly helps the crumb topping set and makes slicing easier.
- This cake pairs well with coffee, tea, or a scoop of vanilla ice cream.
Keywords: Rhubarb coffee cake, crumb topping, breakfast cake, rhubarb dessert, easy coffee cake
Find it online: https://zarameals.com/rhubarb-coffee-cake-recipe/
