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–+ servings
Rhubarb Coffee Cake

Easy Rhubarb Coffee Cake – A Sweet Breakfast Delight

This easy Rhubarb Coffee Cake combines sweet and tart flavors, perfect for breakfast or an afternoon treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Use gluten-free flour blend with xanthan gum for a gluten-free option.
  • 1 cup Granulated Sugar Reduce amount if using sweeter fruits like strawberries.
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter Use softened butter for best mixing results; substitute with coconut oil or vegan butter in vegan recipes.
  • 2 large Eggs Use flaxseed meal or applesauce for vegan versions (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk Use plant-based milk plus vinegar or lemon juice for vegan versions.
  • 4 cups Fresh or Frozen Rhubarb Frozen rhubarb can be used directly without thawing.
For the Topping
  • 1/3 cup Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/2 cup Chopped Walnuts (optional) Omit if nut-free.

Equipment

  • 9x13 inch Baking Pan
  • mixing bowl
  • Whisk
  • spatula
  • Handheld Mixer

Method
 

Preparing the Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Rinse and chop rhubarb into 1/2 inch pieces.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
  4. Add softened butter, eggs, vanilla, and buttermilk to the dry ingredients. Mix until just combined.
  5. Fold in the chopped rhubarb gently.
  6. Pour the batter into the greased baking pan and smooth the top.
  7. Mix together brown sugar, cinnamon, and walnuts for the topping, then sprinkle evenly over the batter.
  8. Bake for 35 to 40 minutes. Test for doneness with a toothpick.
  9. Remove from oven and let cool in the pan for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 47mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 350IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are measured accurately for the best results. Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.

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