This Rhubarb Coffee Cake is a sweet treat with a tangy twist! It has tender cake layers filled with fresh rhubarb pieces and topped with a crumbly cinnamon streusel. Yum!
Rhubarb in a cake? Yes, please! I love how the tartness of the rhubarb balances perfectly with the sweet cake. It’s a great excuse for a coffee break if you ask me! ☕
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the cake, giving it structure. If you’re looking for a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. I’ve had good luck using almond flour for a nutty twist!
Rhubarb: Fresh rhubarb gives the best flavor and texture, but frozen rhubarb works nicely too. Just make sure it’s thawed and drained to avoid excess moisture. If rhubarb isn’t available, you can substitute with diced strawberries or apples for a different fruit flavor.
Sour Cream: Sour cream adds moisture and tang. If you don’t have any, plain yogurt can work as a substitute. I’ve even tried using buttermilk, which also adds a lovely richness!
Nuts: Chopped nuts like walnuts or pecans add a nice crunch. If you prefer a nut-free cake, feel free to leave them out. Sunflower seeds can be a great option if you’re looking for a crunchy topping!
How Do You Cream Butter and Sugar Effectively?
Creaming butter and sugar is a key step in making your cake light and fluffy. This process incorporates air into the mixture, essential for the cake’s texture. Here’s how to do it right:
- Start with soft, room temperature butter. It should be pliable but not melted.
- Use an electric mixer for best results. Mix on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Scrape down the sides of the bowl halfway through to ensure everything is mixed evenly.
- Don’t rush this step! Taking your time allows the sugar to fully dissolve and create air pockets.
How to Make Rhubarb Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 cups rhubarb, chopped (fresh or frozen)
For the Topping:
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped nuts (optional)
How Much Time Will You Need?
This delightful Rhubarb Coffee Cake takes about 15 minutes for preparation and an additional 35-40 minutes to bake. You’ll have it ready in about an hour (including cooling time) to enjoy with coffee or tea!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease and flour an 8×8 inch baking pan to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This will help your cake rise nicely. Set this mixture aside.
3. Cream the Butter and Sugar:
In another large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This step adds air to your batter so the cake will be light!
4. Add Eggs and More Ingredients:
Beat in the eggs one at a time, making sure to mix well after each addition. Next, add the vanilla extract and sour cream, mixing everything until it’s nice and smooth.
5. Combine the Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix!
6. Fold in the Rhubarb:
Gently fold in the chopped rhubarb into the batter. You want to be delicate here so you don’t break up the rhubarb too much; you want those lovely chunks in your cake!
7. Pour into the Pan:
Pour the batter into your prepared baking pan and smooth out the top with a spatula, making sure it’s evenly distributed.
8. Prepare the Topping:
In a small bowl, mix together the brown sugar, ground cinnamon, and chopped nuts (if you’re using them). Sprinkle this mixture evenly over the top of the batter in the pan.
9. Bake the Cake:
Place the baking pan in the preheated oven and bake for 35-40 minutes. Check the cake by inserting a toothpick in the center; if it comes out clean, the cake is ready!
10. Cooling Off:
Once baked, let the cake cool in the pan for about 10 minutes. This helps it set before you move it. Then, transfer it to a wire rack to cool completely.
11. Slice and Enjoy:
Slice the cake and serve it warm or at room temperature. This yummy Rhubarb Coffee Cake pairs perfectly with coffee or tea—enjoy every delicious bite!
Can I Use Frozen Rhubarb for This Recipe?
Absolutely! If you’re using frozen rhubarb, there’s no need to thaw it beforehand; you can add it directly to the batter. Just keep an eye on the baking time, as frozen rhubarb might release more moisture, which could slightly alter the texture.
Can I Substitute the Sour Cream?
Yes, if you don’t have sour cream, you can substitute it with plain yogurt or buttermilk. If using buttermilk, reduce the overall liquid in the recipe slightly since it’s more liquid-heavy than sour cream.
How Should I Store Leftover Coffee Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, consider refrigerating it, which will keep it fresh for about a week. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap or foil!
Can I Add Other Fruits?
Definitely! If you’d like to mix it up, you can add fruits like strawberries or raspberries along with the rhubarb. Just remember to keep the total amount of fruit to about 2 cups to maintain the right balance in the batter.
