Description
Rhubarb Coffee Cake is a delightful treat that combines the tanginess of fresh rhubarb with a moist, buttery cake and a crunchy streusel topping. Perfect for brunch or as an afternoon snack, this easy-to-make dessert will fill your kitchen with an irresistible aroma. Enjoy it warm with a cup of coffee or tea, and let each bite transport you to cozy memories of family gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 2 large eggs
- ½ cup melted unsalted butter
- ½ cup whole milk (or buttermilk)
- 2 cups diced fresh rhubarb
- ½ cup brown sugar (for streusel)
- ¼ cup flour (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, combine eggs, melted butter, and milk until smooth. Stir into dry ingredients until just combined; do not overmix.
- Gently fold in diced rhubarb.
- For the streusel, mix brown sugar, flour, and cinnamon with softened butter until crumbly.
- Pour half the batter into the prepared pan, sprinkle half the streusel on top. Add remaining batter followed by remaining streusel.
- Bake for 45-50 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg