Rhubarb Coffee Cake
User Reviews
5
Rhubarb Coffee Cake
Description
This coffee cake combines a base made by creaming butter and sugar, then slowly incorporating eggs, vanilla, buttermilk, and a mixture of flour, cornstarch, baking powder, and salt. The buttermilk tenderizes the crumb and adds a subtle tanginess that complements the rhubarb's tartness. Thinly sliced rhubarb is folded into the batter, dispersing tart bursts throughout the soft cake.
The streusel topping, made from cold butter rubbed into sugar, flour, and vanilla powder, creates a crumbly, slightly crunchy layer that contrasts with the tender cake and juicy rhubarb. Baking at 360°F until set results in a golden crust and moist interior.
Once baked, the cake can be sliced warm or cooled, suitable for breakfast, brunch, or dessert occasions with coffee or tea.
Ingredients
crumb topping
- 4 Tbsp butter unsalted, cold, cut in small pieces
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1 tsp vanilla powder
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 extract or vanilla paste
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 337 kcal
% 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.
User Reviews
Overall Rating
5
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