Rhubarb Coffee Cake
Rhubarb Coffee Cake is a delightful treat that perfectly balances the tartness of rhubarb with the sweetness of a buttery cake. Ideal for brunch or an afternoon snack, this cake is sure to impress friends and family with its moist texture and vibrant flavor.
Ingredients
Instructions
- Cream sugar and butter together until light and fluffy.
- Add egg and beat well until fully incorporated.
- To the creamed mixture, alternately add buttermilk and the mixture of flour, salt, and soda, mixing well after each addition.
- Stir in the finely cut rhubarb and vanilla.
- Pour the batter into a greased 9 x 13-inch pan and add the topping.
Tips & Substitutions
For a lighter texture, use cake flour instead of all-purpose flour. You can substitute half of the sugar with brown sugar for a richer flavor. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice. Make sure to finely cut the rhubarb for better distribution throughout the cake. If you want to add a twist, consider adding a sprinkle of cinnamon to the batter.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This coffee cake pairs beautifully with a hot cup of coffee or tea, making it perfect for brunch or afternoon gatherings. Consider serving it alongside other treats like Scalloped Corn to create a well-rounded spread.
Storage & Reheating
Store leftover rhubarb coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To freeze, wrap slices in plastic wrap and then in aluminum foil. Reheat in a toaster oven or microwave for a few seconds to enjoy it warm.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Coffee Cake contains roughly 656 calories, with 4g protein, 38g carbohydrates, and 44g fat. Note that it is relatively high in sodium, at 804mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain excess moisture before adding it to the batter to prevent the cake from becoming soggy.
What can I use instead of buttermilk?
You can substitute buttermilk with a mixture of regular milk and vinegar or lemon juice. Use one cup of milk with one tablespoon of vinegar or lemon juice, let it sit for a few minutes, and use it in the recipe as directed.
How do I know when the coffee cake is done baking?
The coffee cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also spring back lightly when touched. Keep an eye on it towards the end of the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).