Rhubarb Coffee Cake
User Reviews
4.2
63 reviews
Good
Rhubarb Coffee Cake
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This Rhubarb Coffee Cake is topped with crunchy streusel and studded with rhubarb! An easy-to-make sheet cake recipe that's perfect for spring and summer.
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Ingredients
For the Cake:
- 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 baking powder aluminum free
- 1 pinch of salt
- 1/2 cup 2% milk
- 5 1/2 cups sliced fresh rhubarb sliced 1/4 inch thick
For the Streusel Topping:
- 1 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup salted butter cold, and cut into cubes
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Instructions
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter, sugar, vanilla extract, and eggs. Mix for 3-4 minutes at medium speed until combined. 1 cup salted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, 4 large eggs
- In a small bowl whisk together the flour, baking powder, and salt. With the mixer running at low speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don't overmix. 3 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 pinch of salt, 1/2 cup 2% milk
- Pour batter into prepared pan and spread evenly. Sprinkle the sliced rhubarb on top and spread evenly. 5 1/2 cups sliced fresh rhubarb
- To make the crumb topping, combine flour, sugar, vanilla extract, salt, cinnamon, and cubed butter in a bowl. Cut together with forks until all the flour is incorporated. Distribute the streusel evenly over the rhubarb. 1 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1 pinch of salt, 1/4 teaspoon ground cinnamon, 3/4 cup salted butter
- Bake in the preheated oven for about 45-50 minutes, or until a toothpick comes out clean. Let cool then serve with whipped cream or vanilla ice cream.
Notes
- Storage: This cake should be stored at room temperature for 2 days, then refrigerated after that. It also freezes well.
- The calories shown are based on the cake being cut into 20 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
- Storage: This cake should be stored at room temperature for 2 days, then refrigerated after that. It also freezes well.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
76mg
(25%)
Sodium
159mg
(7%)
Potassium
202mg
(6%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
590IU
(12%)
Vitamin C
2.7mg
(3%)
Calcium
71mg
(7%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 159mg | 7% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
63 reviews
Good
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