This Rhubarb Coffee Cake is a lovely treat with a moist, fluffy texture and a sweet-tart taste from the rhubarb. It’s perfect for breakfast or a sweet afternoon snack with your coffee!
I can’t resist that hint of tartness in every bite; it makes the cake so special. Pair it with a hot cup of coffee, and your day just gets a whole lot better! ☕️😋
Key Ingredients & Substitutions
Rhubarb: This is the star of the cake! Fresh rhubarb adds a tangy touch, but frozen works perfectly too. If you can’t find rhubarb, consider using chopped apples or berries as a fruity alternative.
Buttermilk: It keeps the cake moist and tender. If you don’t have buttermilk, just mix a cup of regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Unsalted Butter: I always opt for unsalted butter to control the saltiness. You could substitute it with margarine or coconut oil, but the flavor might change a bit.
Cornstarch: Tossing rhubarb with cornstarch helps absorb excess moisture and prevents it from sinking in the batter. If you don’t have cornstarch, flour can work, but it’s not quite as effective.
How Can You Ensure a Moist Cake with Perfectly Baked Rhubarb?
To achieve a moist cake, it’s essential to incorporate your rhubarb correctly. First, toss the chopped rhubarb with cornstarch. This prevents it from releasing too much liquid into the cake while baking.
- Use a gentle folding technique when adding the rhubarb to the batter. This ensures an even distribution without toughening the cake.
- Overmixing can lead to a dense cake, so just mix until combined.
Keep an eye on the baking time; every oven is different! Do the toothpick test for doneness, and you’ll have a cake that’s both fluffy and packed with delicious rhubarb flavor.
How to Make Rhubarb Coffee Cake?
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups rhubarb, chopped (fresh or frozen)
- 1 tablespoon cornstarch (to toss with rhubarb)
- 1 teaspoon cinnamon (for topping)
For the Topping:
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter, diced
How Much Time Will You Need?
This delicious Rhubarb Coffee Cake takes about 15 minutes to prepare and 30-35 minutes to bake. Allow for an additional 10 minutes to cool before serving. In total, you’ll need about 1 hour for the entire process from start to finish.
Step-by-Step Instructions:
1. Preheat & Prep the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease a 9×9-inch baking pan to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This will be the base for your cake.
3. Combine Wet Ingredients:
Add the softened butter, eggs, vanilla extract, and buttermilk to the dry mix. Stir everything together until it’s all well combined and smooth. You want a nice, creamy batter!
4. Prepare the Rhubarb:
In another bowl, toss the chopped rhubarb with cornstarch. This helps to keep the rhubarb from sinking in the batter. Then, gently fold the rhubarb into your cake batter, being careful not to overmix.
5. Pour and Spread the Batter:
Pour the batter into your greased baking pan and spread it out evenly with a spatula. It doesn’t have to be perfect, but try to make it as smooth as possible!
6. Make the Topping:
In a small bowl, mix the brown sugar, flour, and cinnamon. Then, cut in the cold diced butter with a fork or pastry cutter until the mixture looks like coarse crumbs. Sprinkle this topping evenly over the batter in the baking pan.
7. Bake the Cake:
Pop the pan into your preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The top should be a lovely golden brown.
8. Cool and Serve:
Once baked, let the cake cool in the pan for about 10 minutes. Then, cut it into squares and enjoy! This cake pairs wonderfully with a cup of coffee or tea.
Enjoy your delicious Rhubarb Coffee Cake!
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! Just make sure to thaw the frozen rhubarb and drain any excess moisture before using it in the recipe. Tossing it with cornstarch as instructed will help prevent the cake from getting too wet.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly before adding it to the batter.
How Can I Store Leftover Coffee Cake?
Store leftover Rhubarb Coffee Cake in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Add Other Fruits to This Recipe?
Yes, you can! Strawberries or apples make excellent additions or substitutes for rhubarb. Just keep the total amount of fruit around 2 cups, and adjust the sugar if other fruits are sweeter than rhubarb.
