This Rhubarb Coffee Cake is a sweet and tangy treat that’s perfect for breakfast or dessert! With soft cake layers and chunks of tart rhubarb, it’s simply delightful.
I love how the rhubarb gives it a zing! It’s so good with a cup of coffee or tea. Seriously, who can resist cake for breakfast? I know I can’t! 😄
Key Ingredients & Substitutions
Rhubarb: Rhubarb is the star of this cake. Its tartness balances well with the sweetness of the batter. If you can’t find fresh rhubarb, frozen rhubarb works just as well! Just thaw and drain any excess moisture before using.
Butter: Unsalted butter is ideal for this recipe, allowing control over the salt content. If you’re out of butter, you can substitute with equal parts of vegetable oil or even coconut oil for a different flavor profile.
Sour Cream: This ingredient adds moisture and tanginess. If you’re looking for a lighter option, Greek yogurt can be used instead. It works similarly and gives a nice creamy texture.
Brown Sugar: Brown sugar in the streusel topping not only adds sweetness but also a hint of caramel flavor. If you don’t have it, you can use white sugar but consider adding a small splash of molasses to mimic the taste.
How Do You Ensure a Moist Coffee Cake?
To keep your coffee cake moist, avoid overmixing the batter once you add the dry ingredients. Fold in the rhubarb gently to prevent breaking it down too much. Also, using room temperature ingredients helps create a smoother batter that traps air, leading to a lighter cake.
- Mix the batter until just combined to maintain a tender texture.
- Make sure your butter is softened but not melted for the right consistency.
- Check for doneness with a toothpick; it’s okay to leave it in for a minute if it comes out slightly wet, as the cake will continue to cook in the pan.
How to Make Rhubarb Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 cups rhubarb, chopped (fresh or frozen)
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
How Much Time Will You Need?
This delightful Rhubarb Coffee Cake takes about 15 minutes to prepare and 35 to 40 minutes to bake. Make sure to let it cool for about 10 minutes before slicing it up to enjoy with your favorite beverage.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×9 inch baking pan so your cake will come out easily once it’s baked. Get ready to mix some delicious ingredients!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, and salt. This will be your dry mixture, so set it aside for now while you work on the wet ingredients.
3. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy. This step is crucial for a light cake!
4. Add Eggs and Cream:
Next, beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and sour cream next, ensuring everything is well incorporated into the mixture. It should be smooth and creamy!
5. Combine Dry and Wet Ingredients:
Now, gradually add your dry ingredient mixture to the wet one. Stir just until combined—be careful not to overmix, or the cake can become tough!
6. Fold in the Rhubarb:
Gently fold in the chopped rhubarb. Make sure it’s evenly distributed throughout the batter, but be gentle so you don’t break it down too much.
7. Prepare for Baking:
Pour the batter into your prepared baking pan and spread it out evenly. It’s going to be delicious!
8. Make the Streusel Topping:
In a separate bowl, combine the ½ cup flour, brown sugar, and cinnamon for the streusel topping. Add the melted butter and stir until the mixture looks crumbly.
9. Top the Cake:
Sprinkle the streusel topping evenly over the cake batter in the pan. This will give your coffee cake a wonderful texture and flavor!
10. Bake the Cake:
Place the pan in the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
11. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, slice it up, serve, and enjoy your Rhubarb Coffee Cake with a warm cup of coffee or tea!
Can I Use Fresh or Frozen Rhubarb?
Absolutely! You can use either fresh or frozen rhubarb. If using frozen, there’s no need to thaw it beforehand, but be sure to chop it while still frozen to prevent mushiness in your cake. Just add it directly into the batter!
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt or buttermilk, which will give a similar tangy flavor and moist texture. If using yogurt, you can use the same amount as the recipe calls for.
How to Store Leftover Coffee Cake?
Store leftover coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week, or freeze it for up to 3 months. To freeze, slice the cake, wrap it tightly in plastic wrap, and then in aluminum foil for extra protection against freezer burn.
Can I Make This Cake Ahead of Time?
Yes! You can prepare the batter a day in advance and store it in the fridge. Just make sure to mix in the rhubarb right before baking. If you’re making the whole cake ahead of time, it’s best to wait to add the streusel topping right before baking to keep it from getting soggy.
