Rhubarb coffee cake is a delightful treat that combines the tartness of rhubarb with the sweet, buttery flavor of cake. It’s perfect for breakfast, brunch, or even as a snack with your afternoon coffee. The vibrant color of the rhubarb adds visual appeal, making it a lovely addition to any table.
Why make this recipe
Making this easy rhubarb coffee cake is a great way to take advantage of fresh rhubarb when it’s in season. This recipe is simple and requires basic ingredients you likely already have in your kitchen. Plus, it’s a crowd-pleaser! The soft and moist cake with the tangy taste of rhubarb is sure to impress your family and friends.
How to make Easy Rhubarb Coffee Cake
Ingredients:
- 1 cup fresh rhubarb, chopped
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream; mix well.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
How to serve Easy Rhubarb Coffee Cake
This rhubarb coffee cake is best served warm or at room temperature. You can enjoy it plain or sprinkle a bit of powdered sugar on top for a sweet touch. Pair it with a cup of coffee or tea for the perfect afternoon treat.
How to store Easy Rhubarb Coffee Cake
You can store any leftover rhubarb coffee cake in an airtight container at room temperature for up to three days. If you want to keep it longer, it can be refrigerated for up to a week. Make sure to wrap it well to prevent it from drying out.
Tips to make Easy Rhubarb Coffee Cake
- For a sweeter cake, you can add an extra 1/4 cup of sugar.
- Make sure to chop the rhubarb into small, even pieces for even distribution.
- If you like, you can sprinkle some cinnamon on top of the batter before baking for added flavor.
Variation
You can customize this recipe by adding chopped nuts like walnuts or pecans for added crunch. Alternatively, consider swapping the rhubarb with fresh strawberries or blueberries for a different flavor.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess liquid before mixing it into the batter.
Can I make this cake dairy-free?
Yes, you can substitute the butter with a dairy-free alternative and use dairy-free sour cream.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time to bake.
Easy Rhubarb Coffee Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful rhubarb coffee cake that combines tart rhubarb with sweet, buttery cake—perfect for breakfast or a snack.
Ingredients
- 1 cup fresh rhubarb, chopped
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream; mix well.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for about 30-35 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
For a sweeter cake, add an extra 1/4 cup of sugar. Optionally, sprinkle cinnamon on top before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
