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Rhubarb Coffee Cake

Bite Into Bliss: Moist Rhubarb Coffee Cake to Delight You

Experience the cozy blend of sweet and tart in this delightful Rhubarb Coffee Cake, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend containing xanthan gum for gluten-free.
  • 1 cup Granulated Sugar Can reduce if using sweeter fruit.
  • 2 teaspoons Baking Powder Ensure it’s fresh for proper rise.
  • 1 te teaspoon Baking Soda Check expiry for effectiveness.
  • 1/2 teaspoon Salt Use sea salt for an extra flavor boost.
  • 1/2 cup Unsalted Butter Substitute with vegan butter or coconut oil for a vegan version.
  • 2 large Eggs Replace with flaxseed meal or applesauce (1 tbsp flaxseed + 2.5 tbsp water = 1 egg).
  • 1 teaspoon Vanilla Extract Use pure extract for the best results.
  • 1 cup Buttermilk Replace with plant milk + 1 tsp vinegar/lemon juice for vegan options.
  • 2 cups Chopped Rhubarb Fresh is best, but frozen can be used directly without thawing.
For the Topping
  • 1 cup Brown Sugar Substitute with coconut sugar for a healthier option.
  • 1 teaspoon Ground Cinnamon Can mix with nutmeg for extra spice.
  • 1/2 cup Chopped Walnuts Omit for a nut-free option or substitute with almonds.

Equipment

  • Mixing bowl
  • Baking pan
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease your baking pan lightly with butter or non-stick spray.
  2. Rinse and chop your fresh rhubarb into bite-sized pieces, about 1/2-inch lengths.
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  4. Add the softened butter, eggs, vanilla extract, and buttermilk to the dry mixture and stir gently until just combined.
  5. Fold in the chopped rhubarb gently using a spatula.
  6. In a separate bowl, mix the brown sugar, ground cinnamon, and chopped walnuts to create the topping.
  7. Pour the cake batter into the prepared baking pan and sprinkle the walnut-cinnamon mixture over the top.
  8. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes.
  9. After cooling, transfer the cake to a wire rack to continue cooling.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For the best flavor and texture, use fresh rhubarb and properly measure flour. Bring butter and eggs to room temperature before mixing.

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