Why You’ll Love This Rhubarb Coffee Cake Recipe
If you’re looking for a sweet treat that balances tartness with a deliciously moist crumb, you’re going to love this rhubarb coffee cake recipe. The first bite reveals a delightful contrast between the tart rhubarb and the rich, buttery cake.
I love how easy it’s to whip up, making it perfect for brunch or a cozy afternoon snack. Plus, the warm aroma that fills my kitchen while it bakes is simply irresistible!
It’s a crowd-pleaser, too, as friends and family can’t resist going back for seconds. Trust me, once you try it, you’ll want to make this cake again and again!
Ingredients of Rhubarb Coffee Cake
When it comes to baking a delightful rhubarb coffee cake, having the right ingredients is key. You want to gather everything in one place before you start mixing and baking. This makes the whole process smoother and way more enjoyable.
Plus, let’s be honest, it’s so much easier to bake when you’re not running around the kitchen searching for a missing ingredient. So, let’s plunge into what you need to whip up this deliciously moist cake that balances sweet and tart flavors.
Here’s what you’ll need:
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups rhubarb, chopped
- 1/2 cup brown sugar, packed (for the topping)
- 1/4 cup pistachios or 1/4 cup sliced almonds
- 1 tablespoon all-purpose flour (for the topping)
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, melted (for the topping)
Now that you have your list, let’s talk about a few other considerations. If you don’t have buttermilk on hand, don’t fret. You can easily make a substitute by mixing regular milk with a little vinegar or lemon juice—just let it sit for about five minutes.
Also, if you’re not a fan of pistachios or almonds, feel free to skip them or even swap in your favorite nuts. The beauty of baking is that it can be flexible, so don’t stress too much about sticking to the recipe exactly.
Just remember, it’s all about making something delicious that you’ll enjoy. Happy baking!
How to Make Rhubarb Coffee Cake
Making a scrumptious Rhubarb Coffee Cake is simpler than you might think, and trust me, your kitchen will smell heavenly while it’s baking.
First things first, grab that 1/2 cup of softened butter and toss it into a large bowl. You’re going to beat it together with 1 cup of brown sugar until it’s all light and fluffy. This is the moment where your cake begins to take shape, and I can almost hear the sweet whispers of your future deliciousness.
Next up, add in 2 eggs, one at a time, and don’t forget that teaspoon of vanilla. It’s like a little hug for your cake batter—trust me, you won’t regret this.
Now, let’s get a little scientific. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This is the dry crew, and they need to stay separate for a bit.
You’ll be mixing this dry combo into your buttery goodness alternately with 1 cup of buttermilk. So, start with about a third of the flour mixture, then toss in half the buttermilk—keep alternating until everything’s combined. It sounds like a lot, but you’re on the home stretch.
Finally, fold in those 2 cups of chopped rhubarb. Don’t be shy; give it a good mix. Now pour this delightful batter into a greased 9-inch springform pan—makes it much easier to remove later—and sprinkle on that topping you prepared earlier: a mix of 1/2 cup brown sugar, 1/4 cup of your chosen nuts, 1 tablespoon of flour, and 1/2 teaspoon of cinnamon mixed with 2 tablespoons of melted butter.
Pop your cake in the oven preheated to 350°F (180°C) and let it bake for about 1-1/4 hours. You’ll know it’s ready when a cake tester inserted into the center comes out clean—think of it as your cake’s way of saying “I’m done!”
Once it’s out, let it cool for a few minutes before removing the sides of the pan. Now, you can serve it warm or let it cool completely for later. Either way, you’re going to have a moist, sweet, and tart cake that’s perfect for coffee time or just because you deserve a treat.
Enjoy every crumb, and remember, if it doesn’t turn out perfect—well, at least you’ve just baked something, right?
Rhubarb Coffee Cake Substitutions & Variations
While the classic Rhubarb Coffee Cake recipe is a delight on its own, experimenting with substitutions and variations can take your baking to new heights.
For a gluten-free option, I’ve swapped all-purpose flour for almond or coconut flour, achieving a unique texture. If you’re out of buttermilk, regular milk with a splash of vinegar works just as well.
You can also mix in berries, like strawberries or blueberries, for extra flavor. Want a nutty crunch? Try walnuts or pecans instead of pistachios.
Don’t hesitate to adjust spices, like adding nutmeg or ginger, for a different twist that excites your palate!
What to Serve with Rhubarb Coffee Cake
What pairs best with a slice of warm Rhubarb Coffee Cake? I love to serve it with a dollop of whipped cream or a scoop of vanilla ice cream for that delightful contrast.
A cup of freshly brewed coffee or tea complements the cake beautifully, enhancing its flavors. If you’re in the mood for something fruity, a side of fresh berries adds a vibrant touch.
For a more indulgent experience, drizzle some caramel sauce over the cake. The tangy rhubarb and sweet toppings create a perfect harmony that keeps me coming back for more.
Enjoy experimenting with these pairings!
Additional Tips & Notes
Although it’s tempting to dive right into the deliciousness of rhubarb coffee cake, a few tips can elevate your baking experience.
First, make sure your rhubarb is fresh and chopped evenly for consistent baking. I recommend letting the cake cool slightly before removing it from the pan to prevent crumbling.
If you want a richer flavor, try adding a pinch of nutmeg to the batter. For a delightful twist, consider swapping some of the buttermilk for Greek yogurt.
Finally, don’t hesitate to experiment with different nuts or toppings—just have fun and enjoy the process! Happy baking!