Rhubarb Coffee Cake
Rhubarb Coffee Cake is tender cake filled with fruity rhubarb flavor and topped with a cinnamon crumb topping.
Servings: 9 Servings
Calories: 191kcal
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 rhubarb 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.
Video
Notes
Do not over-mix. Over-mixing this coffee cake recipe can lead to a dry and tough coffee cake.
Don’t overbake: 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.
Use fresh rhubarb for the best flavor.
Grease and flour your pan to ensure proper baking and removal from the pan once cooked.
Ensure all ingredients are at room temperature before starting the cake batter for a smooth texture.
Nutrition
Serving: 1Slice | Calories: 191kcal | Carbohydrates: 42g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 160mg | Potassium: 182mg | Fiber: 1g | Sugar: 27g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg