Description
This Rhubarb Coffee Cake is a delightful dessert featuring a tender, buttery cake base topped with tart fresh rhubarb and a sweet cinnamon streusel crumb topping. Baked to golden perfection, it pairs wonderfully with whipped cream or vanilla ice cream for a perfect treat during spring or summer seasons.
Ingredients
Cake Batter
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 2 1/2 teaspoons aluminum-free baking powder
- 1 pinch salt
- 1/2 cup 2% milk
Fruit Layer
- 5 1/2 cups fresh rhubarb, sliced 1/4 inch thick
Streusel Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup salted butter, cold and cut into cubes
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray. Set aside.
- Make the Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, vanilla extract, and eggs. Mix on medium speed for 3-4 minutes until the mixture is smooth and well blended.
- Combine Dry Ingredients and Finish Batter: In a separate small bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and 2% milk in two batches to the butterfly mixture. Mix gently until just combined to avoid overmixing.
- Assemble Cake Base and Rhubarb: Pour the batter into the prepared baking dish and spread evenly. Sprinkle the sliced fresh rhubarb evenly over the batter layer.
- Prepare Streusel Topping: In a medium bowl, combine the flour, sugar, vanilla extract, salt, and ground cinnamon. Add the cold cubed butter and cut it into the dry ingredients using forks or a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the streusel topping evenly over the rhubarb layer.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool.
- Serve: Once cooled, serve the rhubarb coffee cake with whipped cream or vanilla ice cream for an extra special touch.
Notes
- Ensure rhubarb is sliced evenly for uniform baking.
- Do not overmix the batter to keep the cake tender.
- Cold butter in the streusel creates a crumbly topping texture.
- Use aluminum-free baking powder to avoid any metallic taste.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
