Rhubarb Coffee Cake (with Cinnamon Streusel!)
Rhubarb coffee cake with cinnamon streusel is a delightful twist on a classic comfort dessert, combining the tart brightness of fresh rhubarb with the warm, spiced sweetness of a buttery cinnamon topping.
Servings 16
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (melted and cooled)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups chopped rhubarb
For the Cinnamon Streusel Topping:
- 1/3 cup all-purpose flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 2 oz. cold unsalted butter cubed
Instructions
- Prep Your Oven and Pan: Preheat your oven to 350°F. Grease and flour a 9x9-inch baking pan (or line with parchment paper for easy removal).
- Make the Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside in the fridge while you prepare the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Combine All Wet Ingredients: In a large bowl of an electric mixer, beat eggs and sugar until light, fluffy, and pale yellow in color. Reduce the mixing speed to low and add buttermilk, cooled, melted butter, and vanilla extract.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture in three additions, mixing until just combined (don’t overmix).
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter until evenly distributed.
- Assemble and Bake: Spread the batter evenly into the prepared pan. Sprinkle the cinnamon streusel evenly over the top. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 5 minutes, then transfer to a cooling rack to cool completely before slicing. Serve warm or at room temperature. Dust with powdered sugar or drizzle with a light glaze (optional).
Notes
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