Rhubarb Coffee Cake

This rhubarb coffee cake combines tender vanilla cake, tart rhubarb, and buttery cinnamon crumb topping into a cozy spring bake perfect for breakfast, brunch, or dessert.

Print Pin

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: slices

Calories: 315kcal

Author: Chloe White

Cost: $8

Equipment

9-inch square baking pan
Mixing bowls
whisk
rubber spatula
Measuring cups and spoons

Ingredients

2 cups fresh rhubarb, chopped
1 1/2 cups all-purpose flour
1/2 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup brown sugar
1/2 cup sour cream
1/2 cup unsalted butter, melted
1 large egg
2 tsp vanilla extract
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

Instructions

Preheat the oven to 350°F and grease a 9-inch square baking pan.
Chop the rhubarb into small 1/2-inch pieces and set aside.
In a bowl, mix 1/2 cup flour, brown sugar, cinnamon, 1/4 teaspoon salt, and 4 tablespoons melted butter until crumbly.
In a separate large bowl, whisk together the egg, granulated sugar, 1/4 cup melted butter, sour cream, and vanilla extract.
Stir in 1 1/2 cups flour, baking powder, and remaining salt until just combined.
Fold the chopped rhubarb gently into the batter.
Spread the batter evenly into the prepared baking pan.
Sprinkle the crumb topping evenly across the surface of the cake batter.
Bake for 38 to 45 minutes until the center springs back lightly and a toothpick comes out with moist crumbs.
Cool the cake for at least 20 minutes before slicing and serving.

Notes

For the best texture, avoid overmixing the batter and allow the cake to cool for at least 20 minutes before slicing. Fresh rhubarb gives the brightest flavor, but frozen rhubarb works when thawed, drained, and patted dry.

Nutrition