Rhubarb coffee cake is a cinnamon spiced cake that is filled with fresh rhubarb and then topped with a cinnamon crumb topping. This coffee cake is great for both breakfast and dessert. No matter when you enjoy this tender cake your entire family will love it. Using rhubarb in this coffee cake recipe will give you a fresh take on a classic dessert.
I’m not a huge coffee drinker, however I love a good cup of tea. This coffee cake recipe is the perfect slightly sweet cake to serve with a cup of freshly brewed coffee or tea. I love the simpleness of a coffee cake. The crumb topping takes the place of a frosting, which can help you save time in the kitchen and just tastes so good.
What is coffee cake
Coffee cake means different things in different countries. For example in America coffee cake is typically a single layer circular cake that is flavored with fruit or cinnamon.
This cake is not leavened with yeast. Using baking soda or baking powder as the agent to help your cake rise results in a denser cake like texture. Coffee cakes in American is typically topped with a cinnamon sugar crumb topping.
In the UK a British coffee cake is usually a sponge-like cake that has been soaked or flavored with coffee. This British coffee cake is also circularly shaped, but unlike the American version of coffee cake. British coffee cake is layered with cake and frosting. Also, most of the time British coffee cake contains walnuts.
How do I pick ripe rhubarb
If you are picking rhubarb from your garden look for stalks that are anywhere from 7 to 15 inches long. You also want to make sure that the leaves of the rhubarb plant have opened fully. For the record, stem color does not indicate ripeness as every plant can have a varying degree of color.
When choosing rhubarb at the grocery store I recommend looking for firm, crisp stalks with shiny skins. Do not purchase stalks with split ends.
A word of caution about cooking with rhubarb, do not try to eat the leaves of the rhubarb plant. Rhubarb leaves contain oxalic acid, which is toxic.
The only part that is edible is the stalk or stalks of the rhubarb plant.
Why do I need to spray my baking pan and then add flour
When you spray and flour your cake pan, this helps to prevent sticking. Sometimes this method is done using shortening or butter instead of cooking spray. If you would like, you could also use this method instead of using cooking spray.
I like the ease of using cooking spray because then I don’t have to get my hands dirty while greasing with butter or shortening. After you grease your cake pan, then you will need to lightly flour your baking pan.
Simply swirl a small amount of flour in your pan until the entire pan is coated in flour.
Once your whole cake pan is coated in flour, tap off any of the extra flour. I like to flour my baking pans over the sink to prevent getting my kitchen messy. No one wants to clean up flour from all the kitchen counters and flour.
Now that you have coated your baking pan in flour, your coffee cake should not stick to the bottom or sides of your pan.
Should I serve coffee cake for breakfast or dessert
Now this is a question that I get asked often. My answer is always the same. Why not serve it for both? Coffee cake works for both breakfast and dessert. You can serve for it either or both that is up to you.
We won’t judge you if you decide to eat it for dessert one night and breakfast with your coffee the following morning. No matter when you serve it I promise you will love it.
How do I store coffee cake
Store your coffee cake in an airtight container. A cake plate, or a Rubbermaid style container will work just fine. Keep your coffee cake away from heat sources. This cake can be stored on the counter for up to 5 days.
Just a note though, that your coffee cake will dry out the longer it sets out on the counter. If you do not have a cake plate or a Rubbermaid type container that your coffee cake will fit in, you have another option. Place your coffee cake on a plate, and then cover the cake with aluminum foil or plastic wrap to keep your cake sealed.
Can I freeze this coffee cake recipe
Yes, you can freeze coffee cake. For best results, freeze your coffee cake after it has been baked and topped. When you are freezing your coffee cake be sure to protect your cake from freezer burn by wrapping it tightly. I like to use plastic wrap.
Then, I like to double wrap my coffee cake with the plastic wrap before freezing the cake. Keep your cake in a safe place so that it does not get crushed inside your freezer. Coffee cake stores well in the freezer for up to three months.
To thaw a frozen coffee cake, remove the cake from the freezer and place on the counter. Allow the coffee to come to room temperature on your counter. This should take about 4 hours. Once it is thawed, serve and enjoy.
Does coffee cake contain coffee
Funny enough, coffee cake does not contain coffee. Why is it called coffee cake you are wondering? It’s because it is typically served with a good cup of hot coffee.
Ingredients for Rhubarb Coffee Cake
Rhubarb Coffee Cake:
- ¼ cup butter, softened
- ¾ cup brown sugar
- 1 large egg
- ½ cup vanilla yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups diced rhubarb
Topping:
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons butter
- ½ teaspoon ground cinnamon
Directions for Rhubarb Coffee Cake
Step 1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
Step 2. Beat ¼ cup butter and ¾ cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture.
Step 3. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
Step 4. In a small bowl combine 1 cup flour, ¾ teaspoon cinnamon, baking soda, and salt; add to the butter mixture and beat to combine into a batter.
Step 5. Fold apples into the batter. Pour batter into the prepared baking dish.
Step 6. Mix ¼ cup brown sugar, ¼ cup flour, 2 tablespoons butter, and ½ teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
Step 7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes.
Step 8. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Notes:
-
Do not over mix: Over mixing this coffee cake recipe can lead to a dry and tough coffee cake. Mix until just combined.
-
Don’t over bake: This cake is best when it is baked perfectly. Baking your coffee cake too long will result in a dry cake. Check your cake with a toothpick, it is done when the toothpick comes out clean.
-
Topping: If you are looking for a sweeter cake, whip up a quick glaze with powdered sugar and milk and then drizzle over the top of your crumb coating. You can also use some whipped cream too.
More Coffee Cake Recipes
Rhubarb Coffee Cake
Ingredients
For the pan
- cooking spray
- 1 tablespoon flour or as needed
Cake Ingredients
- ¼ cup butter softened
- ¾ cup brown sugar
- 1 large egg
- ½ cup vanilla yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups diced rhubarb
Topping Ingredients
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons butter softened
- ⅓ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
- Beat ¼ cup butter and ¾ cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture.
- Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
- Stir 1 cup flour, ¾ teaspoon cinnamon, baking soda, and salt together in a bowl; add to the
- butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
- Mix ¼ cup brown sugar, ¼ cup flour, 2 tablespoons butter, and ½ teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Notes
Notes:
-
Do not over mix: Over mixing this coffee cake recipe can lead to a dry and tough coffee cake. Mix until just combined.
-
Don’t over bake: This cake is best when it is baked perfectly. Baking your coffee cake too long will result in a dry cake. Check your cake with a toothpick, it is done when the toothpick comes out clean.
-
Topping: If you are looking for a sweeter cake, whip up a quick glaze with powdered sugar and milk and then drizzle over the top of your crumb coating.
Nutrition
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