Slice of classic rhubarb coffee cake on a plate with coffee cup

Classic Rhubarb Coffee Cake

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Why Make This Recipe

Classic Rhubarb Coffee Cake is a delightful treat that balances the tartness of rhubarb with the sweetness of a moist coffee cake. This recipe is perfect for brunches, family gatherings, or simply as an afternoon snack with your favorite cup of coffee. Rhubarb, often overlooked, is a seasonal vegetable that adds both flavor and a beautiful color to your dessert. It’s easy to make and is sure to impress your family and friends. Plus, the combination of brown sugar and cinnamon creates a delicious streusel-like topping that adds an extra touch of sweetness. Whether you are a seasoned baker or a beginner, this coffee cake recipe is straightforward and rewarding.

How to Make Classic Rhubarb Coffee Cake

Making Classic Rhubarb Coffee Cake is an easy process that doesn’t require advanced baking skills. You will love how the tender cake envelops the sweet-tart rhubarb, making each bite a flavorful experience. Follow these simple steps for a perfect coffee cake every time.

Ingredients:

  • 2 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 cup sour cream
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

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Directions:

  1. Preheat the Oven

    • Start by preheating your oven to 350°F (175°C). This ensures that the cake cooks evenly from the moment it goes in.

  2. Prepare the Baking Pan

    • Grease and flour a 9×13 inch baking pan. This step is crucial to prevent the cake from sticking to the pan. You can use cooking spray, butter, or oil followed by a light dusting of flour.

  3. Cream the Butter and Sugar

    • In a mixing bowl, take the softened butter and granulated sugar. Cream them together with a hand mixer or a stand mixer until the mixture is light and fluffy. This usually takes about 3-5 minutes.

  4. Add in Eggs and Sour Cream

    • Beat in the eggs one at a time. Ensure each egg is fully incorporated before adding the next. Follow this by mixing in the sour cream and vanilla extract until well combined. The sour cream adds moisture to the cake, making it rich and tender.

  5. Combine Dry Ingredients

    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients helps to distribute the leavening agents evenly throughout the cake.

  6. Mix Wet and Dry Ingredients

    • Gradually add the dry mixture to the wet ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to over-mix, or your cake may become tough.

  7. Fold in Rhubarb

    • Gently fold in the chopped rhubarb. Make sure the rhubarb is evenly distributed throughout the batter.

  8. Layer the Batter

    • Pour half of the batter into the prepared baking pan. Use a spatula to spread it evenly across the bottom. Then, sprinkle half of the brown sugar and cinnamon mixture over the batter.

  9. Add Remaining Batter

    • Pour the remaining batter on top, spreading it gently. Finally, sprinkle the leftover brown sugar and cinnamon mixture over the top. This creates a delicious layer of flavor and texture.

  10. Bake the Cake

    • Place the pan in the preheated oven and bake for approximately 40-45 minutes. You will know the cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

  11. Cool Before Serving

    • Once baked, allow the cake to cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely. This cooling step is essential to prevent the cake from falling apart when you cut it.

How to Serve Classic Rhubarb Coffee Cake

Classic Rhubarb Coffee Cake can be served in various ways. It’s delicious warm or at room temperature. You can enjoy it plain or dust it with powdered sugar for a simple yet elegant touch. Pairing it with a dollop of whipped cream or a scoop of vanilla ice cream elevates the dessert further. For a breakfast treat, serve it alongside a hot cup of coffee or tea. The tangy rhubarb flavor complements the drink perfectly.

How to Store Classic Rhubarb Coffee Cake

To store your Classic Rhubarb Coffee Cake, allow it to cool completely, then place it in an airtight container. It can be stored at room temperature for 2-3 days. If you need to keep it longer, consider refrigerating it for up to a week. For even longer storage, you can freeze individual slices wrapped tightly in plastic wrap followed by aluminum foil or in a freezer-safe container. When ready to enjoy, simply let it thaw in the refrigerator overnight or at room temperature for a few hours.

Tips to Make Classic Rhubarb Coffee Cake

  • Use Fresh Rhubarb: Fresh rhubarb provides the best flavor. If you can’t find fresh rhubarb, you may use frozen rhubarb. Just make sure to thaw and drain the excess moisture before adding it to the batter.
  • Adjust Sweetness: If you prefer a sweeter cake, feel free to increase the amount of granulated sugar slightly.
  • Don’t Overmix: Be cautious when mixing the batter after adding the flour. Overmixing can lead to a dense cake.
  • Check for Doneness: Different ovens can vary in temperature. Keep an eye on your cake towards the end of the baking time, and test it with a toothpick until it comes out clean.
  • Add Nuts: Chopped walnuts or pecans can be added to the batter for extra crunch and flavor.

Variation

While this Classic Rhubarb Coffee Cake is delightful as is, you can experiment with different ingredients to make it your own. Here are a few variations you might consider:

  • Strawberry Rhubarb: Mix chopped strawberries with the rhubarb for a fruity twist that complements the tanginess.
  • Lemon Zest: Adding the zest of a lemon to the batter gives a refreshing citrus flavor that pairs well with the rhubarb.
  • Coconut: Mix in shredded coconut for a tropical flavor. It adds moisture and sweetness to the cake.
  • Glaze: For an extra sweet touch, create a simple glaze with powdered sugar and milk, and drizzle it over the cooled cake.

FAQs

1. Can I make this coffee cake ahead of time?
Yes! You can prepare the batter a day in advance and store it in the refrigerator. However, it’s best to bake the cake the same day for the freshest taste.

2. What can I use instead of sour cream?
Greek yogurt can be used as a substitute for sour cream. It provides similar moisture and a tangy flavor.

3. Can I use other fruits instead of rhubarb?
Absolutely! You can replace rhubarb with fruits like blueberries, raspberries, or even diced apples. Just adjust the sugar levels according to the sweetness of the fruit you use.

4. How do I know when my rhubarb is ready?
Rhubarb should be bright in color, firm to the touch, and free from soft spots. If you see any signs of wilting, it’s best to choose a fresher bunch.

5. Can I make this coffee cake gluten-free?
Yes! You can use a gluten-free all-purpose baking flour blend to make this coffee cake gluten-free. Check that it includes xanthan gum for the right texture.

Classic Rhubarb Coffee Cake is a simple yet delicious dessert that not only pleases the palate but also invites warm memories of time spent with family and friends around the table. So, roll up your sleeves, gather your ingredients, and enjoy the process of baking this charming coffee cake that celebrates the wonderful flavors of rhubarb!

Print
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Classic Rhubarb Coffee Cake

  • Author: everly
  • Total Time: 60 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful treat that combines the tartness of rhubarb with the sweetness of a moist coffee cake, perfect for brunches or afternoon snacks.

Ingredients

Scale
  • 2 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 cup sour cream
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9×13 inch baking pan.
  3. Cream the butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
  5. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  6. Mix the dry ingredients into the wet ingredients gently until just combined.
  7. Fold in the chopped rhubarb until evenly distributed.
  8. Pour half of the batter into the prepared baking pan and sprinkle with half of the brown sugar and cinnamon mixture.
  9. Add the remaining batter on top and sprinkle with the rest of the brown sugar and cinnamon.
  10. Bake for approximately 40-45 minutes until a toothpick comes out clean.
  11. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm or at room temperature, optionally dusted with powdered sugar or paired with whipped cream.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 300
  • Sugar: 15g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: rhubarb, coffee cake, dessert, brunch, baking

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