Description
This delicious rhubarb coffee cake is a perfect blend of tart rhubarb and sweet cake, topped with a crumbly streusel. It’s ideal for breakfast or as a delightful dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rhubarb, chopped
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt.
- Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
- Fold in the chopped rhubarb gently into the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- In a separate bowl, mix together the brown sugar, rolled oats, and cinnamon for the streusel topping.
- Sprinkle the streusel mixture over the batter in the pan.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- For extra flavor, you can add a tablespoon of lemon zest to the batter.
- Feel free to substitute half of the rhubarb with strawberries for a mixed fruit variation.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Fat: 10
- Carbohydrates: 38
- Protein: 3
Keywords: rhubarb coffee cake, rhubarb cake, coffee cake recipe, easy coffee cake, rhubarb dessert