0 from 51 votes
Rhubarb Coffee Cake
Start your day off on a sweet/tart note with an irresistible rhubarb coffee cake!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 9
Calories: 337 kcal
Course:
Dessert
Cuisine:
American
Ingredients
crumb topping
- 4 Tbsp cold unsalted butter, cut in small pieces
- 1/2 cup sugar
- 1/3 cup all purpose flour
- 1 tsp powdered vanilla
for the cake
- 1 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 Tbsp vanilla paste or extract
- 1/2 cup cultured buttermilk
- 3 cups rhubarb, thinly sliced
Instructions
- Preheat the oven to 360F. Grease a 9x9 square baking pan and line with parchment paper 'sling' if you'd like to be able to lift the coffee cake out for easy slicing.
- First up, make the streusel topping. Mix the butter with the sugar, flour, and vanilla powder. Use your fingers to rub the chunks of butter into the flour. Keep at it until you reach an even crumbly consistency. Set aside. Note: you can do this even faster in your food processor: pulse/process until you get your desired consistency.
- For the cake, whisk the flour, cornstarch, baking powder, and salt together in a bowl to combine. Set aside.
- Cream the butter and sugar together until fluffy. I do this in my stand mixer, but you can do it with electric beaters if you prefer.
- Add the egg and vanilla and beat until well combined, scraping down the sides of the bowl to get everything incorporated.
- With the mixer on low, add 1/2 of the flour mixture. When that has almost been incorporated, add the buttermilk. When that's incorporated, add the rest of the flour mixture. Scrape down the bowl so that everything is well combined.
- Fold in the rhubarb (the batter will be very thick) and turn into your prepared pan. Spread out evenly, and then top with the streusel mixture.
- Bake on the middle rack of the oven until golden, and a toothpick inserted in the center comes out without wet batter on it, about 40 minutes.
- Let the cake cool for 10-15 minutes before slicing.
Cup of Yum
Nutrition Information
Calories
337kcal
(17%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
48mg
(16%)
Sodium
201mg
(8%)
Potassium
224mg
(6%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
389IU
(8%)
Vitamin C
3mg
(3%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 337
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 201mg | 8% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.