Description
This Rhubarb Coffee Cake recipe features a tender crumb and a crunchy cinnamon streusel topping. It’s a delightful dessert perfect for coffee breaks or brunch, balancing sweet and tart rhubarb flavors. This recipe offers traditional, gluten-free, and vegan variations.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour (or gluten-free blend)
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
- For the Streusel Topping:
- 1 cup all-purpose flour (or gluten-free blend)
- 0.75 cup packed brown sugar
- 0.5 cup chopped pecans or walnuts (optional)
- 0.5 cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon for the cake.
- Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, sour cream, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared baking pan.
- Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture forms coarse crumbs. Stir in the nuts if using.
- Evenly sprinkle the streusel topping over the cake batter.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the rhubarb coffee cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan rhubarb coffee cake, use a dairy-free butter substitute and a dairy-free sour cream alternative.
- Ensure your rhubarb is fresh for the best flavor in your rhubarb coffee cake.
- This easy rhubarb coffee cake can be stored at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg