Rhubarb Coffee Cake
User Reviews
4.7
Rhubarb Coffee Cake
Description
This Rhubarb Coffee Cake recipe combines all-purpose flour, baking soda, baking powder, kosher salt, and cinnamon as the dry base. The wet ingredients include room-temperature unsalted butter, sugar, egg yolks, vanilla extract, and full-fat sour cream, mixed thoroughly to create a thick batter. Whipped egg whites are then folded in carefully to lighten the texture.
Fresh, thinly sliced rhubarb is incorporated partially into the batter and partially layered to provide tartness throughout the cake. The cake is baked at 350°F in a prepared pan, optionally lined with parchment for clean slicing, until golden and cooked through.
Rhubarb lends a tart, slightly fruity contrast that pairs well with the sweet cinnamon spiced cake. The result is moist yet with enough structure to hold the fruit pieces. The topping features sugar crystals for a crackly texture that contrasts the tender crumb.
For storage, the coffee cake can be kept uncovered at room temperature for a couple of days to preserve the crisp sugar topping. Covering it may soften this texture.
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt Morton brand
- ¾ teaspoon cinnamon divided
- 3 egg separated, large
- ½ cup unsalted butter at room temperature
- 2 cups sugar divided
- 1 tablespoon vanilla extract pure
- 2 cups sour cream full-fat
- 2¼ cups rhubarb divided, thinly sliced
Instructions
- Preheat oven to 350°F. Very lightly spray a 9" x 13" pan. If you want to have very clean cuts of coffee cake, line the bottom with parchment paper, letting the paper extend over the long sides of the pan. This will allow you to lift the whole cake out of the pan for slicing. If that's not a concern, just spray the pan. Set pan aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and ½ teaspoon of the cinnamon. Set aside.
- In the bowl of a stand mixer, beat egg whites until stiff. Gently transfer whipped egg whites to a separate bowl and set aside.
- Return same bowl to stand mixer (no need to wash the bowl first) and add the butter and 1½ cups of the sugar; cream together for two minutes. Then beat in egg yolks and vanilla.
- Alternately mix sour cream and flour mixture into butter & sugar mixture in 2 additions each. Mix on medium speed until batter is incorporated and smooth - it will be very thick.
- Gently fold in whipped egg whites until incorporated. Then fold in 2 cups of the rhubarb.
- With a rubber spatula, spread batter into bottom of prepared pan, smoothing the top. Sprinkle top of batter with remaining ¼ cup of rhubarb. Then, gently press the exposed pieces of rhubarb into the batter just a bit, leaving the tops of the rhubarb pieces exposed.
- In a small dish, combine remaining ½ cup of the sugar and remaining ¼ teaspoon of the cinnamon. Sprinkle mixture evenly over top of batter.
- Bake for 40 to 45 minutes, or until a tester inserted into center of cake comes out clean. Remove to cooling rack to cool completely.
Notes
- Store the cake uncovered at room temperature for up to two days to maintain the crisp sugar topping.
- Using parchment to line the pan allows the cake to be lifted out for cleaner, easier slicing.
- Fold whipped egg whites gently into the batter to keep the final texture light.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 244kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 53mg | 18% |
| Sodium | 225mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
