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