Why make this recipe

Rhubarb Coffee Cake is a delightful treat that perfectly balances sweet and tart flavors, making it an ideal choice for breakfast, brunch, or an afternoon snack. The luscious rhubarb adds a unique zing, while the streusel topping brings a crunchy texture that makes every bite irresistible. This cake is simple enough for novice bakers yet impressive enough to wow your guests. Plus, it’s a fantastic way to use seasonal rhubarb, ensuring you capture the essence of spring in every slice!

How to make Rhubarb Coffee Cake

Ingredients

4 Tbsp cold unsalted butter, cut in small pieces
1/2 cup sugar
1/3 cup all-purpose flour
1 tsp powdered vanilla
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp salt
4 Tbsp unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 Tbsp vanilla paste or extract
1/2 cup cultured buttermilk
3 cups rhubarb, thinly sliced

Directions

Preheat the oven to 360°F. Grease a 9×9 square baking pan and optionally line it with parchment paper for easier removal.
Start by making the streusel topping. In a bowl, mix cold butter, sugar, flour, and powdered vanilla. Use your fingers to rub the butter into the flour until you achieve an even, crumbly texture. Alternatively, pulse in a food processor for quicker results. Set aside.
For the cake, whisk together the 1 3/4 cups of flour, cornstarch, baking powder, and salt in a bowl to combine. Set aside.
In a stand mixer or using electric beaters, cream the room temperature butter and sugar together until fluffy.
Add the egg and vanilla to the mixture, beating until well combined. Make sure to scrape down the sides of the bowl for even mixing.
With the mixer on low speed, gradually add half of the flour mixture. Once nearly incorporated, add the buttermilk and then the rest of the flour mixture. Scrape the bowl to ensure everything is well combined.
Fold in the sliced rhubarb, keeping in mind that the batter will be quite thick. Transfer the batter into the prepared pan, spreading it out evenly. Then, sprinkle the streusel mixture on top.
Bake on the middle rack of the oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
Allow the cake to cool for 10-15 minutes before slicing.

How to serve Rhubarb Coffee Cake

Rhubarb Coffee Cake is best enjoyed warm or at room temperature, making it a versatile treat for any time of day. Serve it as is, or dust with a light sprinkle of powdered sugar for an elegant touch. Pair it with a cup of coffee or tea for a delightful afternoon treat or enjoy it alongside a scoop of vanilla ice cream for a delightful dessert.

How to store Rhubarb Coffee Cake

To store your Rhubarb Coffee Cake, allow it to cool completely. Place it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing slices individually. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. Thaw in the refrigerator overnight before serving.

Tips to make Rhubarb Coffee Cake

Ensure your rhubarb is fresh and firm for the best flavor and texture. If it has wilted leaves, it may not be suitable for baking.
Don’t skip the streusel topping! It adds a delightful crunch that contrasts beautifully with the tender cake.
Feel free to adjust the amount of sugar based on the tartness of your rhubarb. If it’s particularly tart, a little extra sugar might balance the flavors nicely.

Variations

For a nutty twist, consider adding chopped walnuts or pecans to the streusel topping.
You can substitute half the rhubarb with diced strawberries or apples for a different flavor profile.
If you prefer a more indulgent version, add a cream cheese swirl to the cake batter before baking.

FAQs

Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can use frozen rhubarb! Just make sure to thaw and drain excess moisture before adding it to the batter.

Q: How can I make this cake gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend and ensure that all other ingredients are gluten-free.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day in advance. Just store it properly and reheat it slightly before serving for the best taste.

Rhubarb Coffee Cake

A delightful treat that balances sweet and tart flavors, perfect for breakfast or as an afternoon snack.

Prep Time 20

Cook Time 40

Total Time 1

Serving Size pieces

Ingredients

For the streusel topping

4 Tbsp cold unsalted butter, cut in small pieces
1/2 cup sugar
1/3 cup all-purpose flour
1 tsp powdered vanilla

For the cake

1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp salt
4 Tbsp unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 Tbsp vanilla paste or extract
1/2 cup cultured buttermilk
3 cups rhubarb, thinly sliced

Instructions

Preparation

Preheat the oven to 360°F. Grease a 9x9 square baking pan and optionally line it with parchment paper.
For the streusel topping, mix cold butter, sugar, flour, and powdered vanilla in a bowl. Use your fingers to rub the butter into the flour until crumbly or pulse in a food processor.
For the cake, whisk together 1 3/4 cups of flour, cornstarch, baking powder, and salt in a bowl.
In a stand mixer or using electric beaters, cream the room temperature butter and sugar together until fluffy.
Add the egg and vanilla to the mixture, beating until combined. Scrape down the sides of the bowl.
With the mixer on low, gradually add half of the flour mixture, then the buttermilk, and finally the rest of the flour mixture. Scrape the bowl to combine.
Fold in the sliced rhubarb. Transfer the batter into the prepared pan and spread it evenly. Sprinkle the streusel mixture on top.

Baking

Bake for about 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10-15 minutes before slicing.

Notes

Best enjoyed warm or at room temperature. Dust with powdered sugar for an elegant touch. Store in an airtight container at room temperature for up to three days, or freeze individually wrapped slices for up to three months.