Irresistible Rhubarb Coffee Cake Recipe for Every Occasion

Rhubarb coffee cake is like a warm hug on a plate, combining a tender crumb with the tart zing of rhubarb that makes your taste buds dance. The sweet aroma wafting through your kitchen as it bakes is enough to make anyone weak in the knees.

This delightful treat is perfect for brunch, a cozy afternoon snack, or any occasion that calls for a little sweetness. Trust me; once you take that first bite, you’ll be dreaming of this cake long after the last crumb has disappeared.

I still remember the first time I made this rhubarb coffee cake for a family gathering. The oohs and aahs from my relatives felt like applause after a Broadway show.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Rhubarb: Choose vibrant red stalks for the best flavor; they should be firm and juicy.

• All-Purpose Flour: Use unbleached all-purpose flour for a light and fluffy texture in your cake.

• Sugar: Granulated sugar adds sweetness and balances the tartness of the rhubarb perfectly.

• Baking Powder: This is essential for creating that lovely rise in your cake; make sure it’s fresh!

• Butter: Use unsalted butter at room temperature for better control over saltiness and easier mixing.

• Eggs: Fresh eggs will give your cake structure and moisture; use large eggs for consistency.

• Vanilla Extract: A splash of pure vanilla extract enhances the overall flavor profile of the cake beautifully.

• Milk: Whole milk adds richness, but feel free to substitute non-dairy options if needed.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make rhubarb coffee cake

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan with butter or cooking spray to prevent sticking.

Mix Dry Ingredients Together: In a medium bowl, whisk together flour, sugar, baking powder, and a pinch of salt until well combined. The mixture should look light and fluffy.

Create the Batter Base: In another large bowl, cream together butter and sugar until light and airy. Add eggs one at a time, mixing well after each addition.

Add Wet Ingredients Gradually : Stir in milk and vanilla extract into your butter mixture until just combined. It’s okay if the batter looks a bit lumpy; we want to keep it light!

Toss in Rhubarb Pieces : Gently fold in chopped rhubarb until evenly distributed throughout the batter. Be careful not to overmix; we want those delightful chunks to remain intact.

Bake It Up!: Pour the batter into your prepared baking pan. Bake for 35-40 minutes until golden brown or until a toothpick inserted comes out clean. Enjoy the heavenly aroma filling your kitchen!

Perfecting the Cooking Process

Start by prepping your rhubarb and mixing your dry ingredients while the oven preheats. This way, everything comes together seamlessly, ensuring even baking and preventing any last-minute chaos.

Add Your Touch

Feel free to swap out rhubarb for other fruits like strawberries or blueberries. You can also sprinkle in some cinnamon or nutmeg to deepen the flavor profile and add warmth to the cake.

Storing & Reheating

Store any leftover rhubarb coffee cake in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped tightly; reheat in the oven for best results.

Sometimes I catch myself reminiscing about that time my friends devoured my rhubarb coffee cake within minutes. Their smiles made all the effort worth it, reminding me how food connects us.

FAQ

Can I use frozen rhubarb in my coffee cake?

Yes, just ensure it’s thawed and drained before adding to the batter.

How can I make my coffee cake more moist?

Adding a bit of sour cream or yogurt will help keep your cake moist and flavorful.

Is this rhubarb coffee cake suitable for breakfast?

Absolutely! It’s sweet yet slightly tart, making it a perfect breakfast treat alongside coffee.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Rhubarb Coffee Cake

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves 8

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Description

Rhubarb coffee cake is a delightful treat that perfectly balances the tartness of fresh rhubarb with a tender, sweet crumb. Its inviting aroma fills your kitchen as it bakes, making it an ideal choice for brunch or dessert. This easy-to-make recipe will have everyone asking for seconds, and the beautiful presentation ensures it shines at any gathering.

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Ingredients

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• 1 cup fresh rhubarb, chopped
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round baking pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and a pinch of salt.
3. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in milk and vanilla until just combined; the batter may be slightly lumpy.
5. Gently fold in the rhubarb until evenly distributed.
6. Pour the batter into the prepared pan and bake for 35-40 minutes or until golden brown and a toothpick comes out clean.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 18g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg