How to Make Rhubarb Coffee Cake: A Sweet and Tart Treat for Your Morning Coffee

Rhubarb coffee cake – the name alone evokes a sense of warmth and comfort. This delightful treat, with its sweet and tart flavors and tender crumb, is the perfect companion to your morning coffee or afternoon tea. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results every time.

I remember my grandmother baking this cake every spring when rhubarb started popping up in her garden. The aroma of cinnamon and brown sugar filled her kitchen, creating memories I still cherish today. Let’s recreate those memories together! This recipe will guide you through each step, ensuring your rhubarb coffee cake turns out moist, flavorful, and utterly irresistible.

Ingredients You’ll Need

For this recipe, you’ll need two sets of ingredients – one for the cake and one for the delicious crumble topping.

For the Cake:

  • 1 1/2 cups all-purpose flour (or a gluten-free blend for a gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup chopped rhubarb

For the Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces

Tools of the Trade

Baking is always more enjoyable with the right tools. Here’s what you’ll need:

  • 9×13 inch baking pan
  • Mixing bowls
  • Electric mixer (handheld or stand mixer)
  • Measuring cups and spoons
  • Spatula or wooden spoon

Let’s Get Baking!

Follow these simple steps to create your own rhubarb coffee cake masterpiece:

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch baking pan. This prevents the cake from sticking and ensures easy removal later.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
  4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure each ingredient is fully incorporated before adding the next.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. Fold in Rhubarb: Gently fold in the chopped rhubarb.
    7 Make the Crumble: In a medium bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Assemble the Cake: Spread the cake batter evenly in the prepared baking pan. Sprinkle the crumble topping evenly over the batter.
  8. Bake to Perfection: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Enjoy: Let the cake cool in the pan for at least 10 minutes before serving.

Tips and Tricks for a Scrumptious Cake

  • Macerating the Rhubarb: For an extra burst of flavor, toss the chopped rhubarb with a tablespoon of sugar and let it sit for 15-20 minutes before adding it to the batter. This will help to draw out some of the moisture and intensify the rhubarb’s tartness.
  • Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are combined.
  • Testing for Doneness: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Serving and Storing Your Rhubarb Coffee Cake

This cake is delicious served warm or at room temperature. Dust it with powdered sugar for a touch of elegance. It also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

To store, keep the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Article by Family Cuisine

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