Print

Moist Rhubarb Coffee Cake Recipe Easy Homemade Cinnamon Sugar Delight

moist rhubarb coffee cake - featured image
Print Recipe

A moist and tender rhubarb coffee cake with a cinnamon sugar topping that balances tartness and sweetness perfectly. Ideal for spring brunches and cozy mornings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or milk plus 1 teaspoon lemon juice)
  • 1 ½ cups (about 200g) fresh rhubarb stalks, chopped
  • ¼ cup (50g) granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (freshly ground if possible)
  • 2 tablespoons unsalted butter, melted (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan or line with parchment paper.
  2. In a small bowl, mix ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Stir in 2 tablespoons melted butter and set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat softened butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then mix in vanilla extract.
  6. Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Mix gently until just combined.
  7. Fold in chopped rhubarb gently to distribute evenly.
  8. Pour batter into prepared pan and spread evenly. Sprinkle cinnamon sugar topping evenly over the surface.
  9. Bake for 40-45 minutes, checking at 40 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter.
  10. Cool cake in pan on a wire rack for at least 20 minutes before slicing.

Notes

If rhubarb is very tart, sprinkle with 1 teaspoon sugar and let sit 10 minutes before folding in. Use softened butter for best texture. Avoid overmixing batter to keep cake tender. Tent with foil if topping browns too quickly. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For dairy-free, use coconut yogurt and dairy-free butter alternative.

Nutrition

Keywords: rhubarb coffee cake, cinnamon sugar topping, moist coffee cake, spring brunch, easy coffee cake, homemade coffee cake

Find it online: https://goldensimmer.com/moist-rhubarb-coffee-cake-recipe-easy-homemade-cinnamon-sugar-delight/