Old-Fashioned Rhubarb Coffee Cake
This timeless recipe brings together the tangy brightness of seasonal rhubarb with a buttery, tender cake crumb and a cinnamon-spiced streusel that will transport you straight to grandma's kitchen.
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Servings: 12 slices
Calories: 385kcal
Equipment
- 9x13 inch Baking Pan
- Electric Mixer
- Pastry Blender
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter softened (or ⅔ cup vegetable oil for a dairy-free option)
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk or 1 cup milk with 1 tablespoon lemon juice as a substitute
- 3 cups fresh rhubarb chopped into ½-inch pieces (frozen works too, just don't thaw)
For the Streusel Topping
- 1 cup brown sugar packed
- 1/4 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/4 cup cold unsalted butter cubed
- 1/2 cup chopped pecans or walnuts optional for delightful crunch
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or cooking spray. For easy removal, consider lining the pan with parchment paper, leaving some overhang on the sides to use as handles later.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour. Mix on low speed just until combined after each addition.
- Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
- In a small bowl, combine the brown sugar, flour, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in nuts if using.
- Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Let cool in the pan for about 15 minutes before serving.
Notes
- Use only rhubarb stalks - the leaves are toxic!
- Toss chopped rhubarb in 1-2 tablespoons of flour to prevent sinking.
- The cake stays fresh at room temperature for up to 3 days when stored in an airtight container.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- To refresh slightly stale cake, warm a slice in the microwave for 15-20 seconds.
- Toss chopped rhubarb in 1-2 tablespoons of flour to prevent sinking.
- The cake stays fresh at room temperature for up to 3 days when stored in an airtight container.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- To refresh slightly stale cake, warm a slice in the microwave for 15-20 seconds.
Nutrition
Calories: 385kcal | Carbohydrates: 58g | Protein: 5g | Fat: 15g | Sodium: 230mg | Fiber: 2g | Sugar: 35g
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