There’s something magical about the first bite of a warm slice of Rhubarb Coffee Cake. It takes me back to lazy Sunday mornings, where the aroma of baking filled the air, and the family gathered around the table. This delightful cake is not just a treat; it’s a quick solution for a busy day or a dish to impress your loved ones. The tartness of rhubarb perfectly balances the sweetness of the cake, creating a flavor explosion that’s hard to resist. Whether you’re hosting brunch or simply indulging yourself, this recipe is sure to become a favorite.
Why You’ll Love This Rhubarb Coffee Cake
This Rhubarb Coffee Cake is a game-changer in the kitchen. It’s incredibly easy to whip up, making it perfect for those hectic mornings or spontaneous gatherings. The moist texture and delightful balance of tart and sweet flavors will have everyone coming back for seconds. Plus, it’s versatile enough to enjoy any time of day—whether with coffee in the morning or as a sweet treat after dinner. You’ll love how quickly it disappears!
Ingredients for Rhubarb Coffee Cake
Gathering the right ingredients is the first step to creating this delightful Rhubarb Coffee Cake. Here’s what you’ll need:
All-purpose flour: The backbone of the cake, providing structure and a soft crumb.
Granulated sugar: Sweetens the cake, balancing the tartness of the rhubarb.
Baking powder: A leavening agent that helps the cake rise and become fluffy.
Baking soda: Works with the sour cream to create a light texture.
Salt: Enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture to the cake.
Sour cream: Contributes to the cake’s moistness and tangy flavor.
Large eggs: Bind the ingredients together and provide structure.
Vanilla extract: Infuses a warm, sweet aroma that complements the rhubarb.
Chopped rhubarb: The star of the show! Its tartness adds a unique flavor and texture.
Brown sugar: Adds a deeper sweetness and a hint of caramel flavor.
Ground cinnamon: A warm spice that enhances the overall flavor profile.
For those looking to mix things up, feel free to substitute the rhubarb with fresh strawberries or blueberries for a different twist. You can find the exact measurements for each ingredient at the bottom of the article, ready for printing!
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How to Make Rhubarb Coffee Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it warms up, grab a 9×13-inch baking dish and lightly grease it. This ensures your Rhubarb Coffee Cake won’t stick, making it easier to serve later. Trust me, a well-prepared dish is half the battle won!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents. A good mix will help your cake rise beautifully, giving it that fluffy texture we all love.
Step 3: Combine Wet Ingredients
Now, it’s time to add the fun stuff! Toss in the softened butter, sour cream, eggs, and vanilla extract to the dry ingredients. Mix everything on medium speed with an electric mixer for about two minutes until the batter is creamy and smooth. This is where the magic begins!
Step 4: Fold in Rhubarb
Gently fold in the chopped rhubarb into your batter. Be careful not to overmix; you want those beautiful chunks of rhubarb to remain intact. Their tartness will shine through, creating a delightful contrast with the sweet cake. It’s like a surprise in every bite!
Step 5: Prepare for Baking
Pour the batter into your greased baking dish, smoothing it out into an even layer. This ensures that your cake bakes uniformly. A little patience here goes a long way, as it sets the stage for a perfectly baked Rhubarb Coffee Cake.
Step 6: Add Topping
In a small bowl, mix the brown sugar and ground cinnamon together. Sprinkle this sweet mixture generously over the top of the batter. This topping will caramelize beautifully while baking, adding a delightful crunch and flavor that complements the cake perfectly.
Step 7: Bake
Place your baking dish in the preheated oven and bake for 35-40 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will be irresistible, trust me!
Step 8: Cool and Serve
Once baked, allow the cake to cool in the pan for about 10 minutes. This makes it easier to cut into squares without falling apart. After cooling, slice it up and serve. Enjoy the fruits of your labor with a warm cup of coffee or tea!
Tips for Success
Use fresh rhubarb for the best flavor, but frozen works too—just thaw and drain excess moisture.
Don’t overmix the batter after adding the rhubarb; gentle folding keeps the chunks intact.
Check for doneness a few minutes early; ovens can vary in temperature.
Let the cake cool completely for easier slicing and serving.
For extra flair, drizzle a simple glaze over the cooled cake!
Equipment Needed
9×13-inch baking dish: A standard size for this recipe; a similar-sized pan works too.
Mixing bowls: Use a large bowl for dry ingredients and a medium one for wet.
Electric mixer: A hand mixer is perfect; a whisk can work in a pinch.
Measuring cups and spoons: Essential for accuracy; use a kitchen scale for precision.
Spatula: Great for folding in rhubarb and smoothing the batter.
Variations
Berry Bliss: Swap out rhubarb for fresh strawberries or blueberries for a sweeter twist.
Nutty Delight: Add chopped walnuts or pecans to the batter for a crunchy texture.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake gluten-free.
Vegan Version: Substitute eggs with flaxseed meal and use plant-based yogurt instead of sour cream.
Spiced Up: Incorporate a pinch of nutmeg or ginger for an extra layer of flavor.
Serving Suggestions
Pair your Rhubarb Coffee Cake with a hot cup of coffee or a refreshing iced tea for a delightful afternoon treat.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Garnish with fresh mint leaves for a pop of color and added freshness.
FAQs about Rhubarb Coffee Cake
Can I use frozen rhubarb in this recipe?
Absolutely! Frozen rhubarb works just as well as fresh. Just make sure to thaw it and drain any excess moisture before adding it to the batter. This will help maintain the cake’s texture.
How do I store leftover Rhubarb Coffee Cake?
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Just remember to let it come to room temperature before serving!
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just let it cool completely, then cover it tightly. It will taste just as delicious the next day, making it perfect for brunch or gatherings.
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can use plain yogurt or buttermilk as a substitute. Both will add moisture and a slight tang to the cake, keeping it deliciously moist.
Is Rhubarb Coffee Cake suitable for freezing?
Definitely! You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the fridge overnight before serving for the best results.
Final Thoughts
Baking this Rhubarb Coffee Cake is more than just a recipe; it’s an experience that fills your kitchen with warmth and nostalgia. Each slice offers a delightful balance of tart and sweet, making it a perfect companion for coffee or tea. Whether you’re sharing it with family or savoring it solo, this cake brings joy to any occasion. The simplicity of the ingredients and the ease of preparation make it a go-to dessert. So, roll up your sleeves, embrace the process, and enjoy the delicious rewards of your efforts. Trust me, your taste buds will thank you!
A delicious Rhubarb Coffee Cake that combines the tartness of rhubarb with a sweet, moist cake.
Ingredients
Scale
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract
2 cups rhubarb, chopped (fresh or frozen)
1/2 cup brown sugar
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Add the softened butter, sour cream, eggs, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer for about 2 minutes until creamy.
Gently fold in the chopped rhubarb until evenly distributed in the batter.
Pour the batter into the greased baking dish and smooth it out into an even layer.
In a small bowl, mix the brown sugar and cinnamon, then sprinkle it over the top of the batter.
Bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before cutting into squares and serving.
Notes
For added sweetness, drizzle a glaze made from powdered sugar and milk over the cooled cake.
Feel free to substitute rhubarb with fresh strawberries or blueberries for a different flavor.
