This delectable buttermilk rhubarb coffee cake is a delightful treat that perfectly balances sweet and tart flavors. It features a tender crumb, a tangy buttermilk base, and the refreshing zest of rhubarb, all complemented by a crumbly streusel topping. This recipe delivers a comforting and delicious coffee cake that’s ideal for any occasion.
Recipe Overview
| Prep Time | 25 minutes |
|---|---|
| Cook Time | 45-50 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 12 servings |
| Difficulty | Easy |
| Cuisine | American |
Why This Recipe Works
This recipe works because the buttermilk provides a tender crumb and a slight tang, which beautifully complements the sweetness of the cake and the tartness of the rhubarb. The baking soda reacts with the buttermilk, creating a light and airy texture. The streusel topping adds a delightful crunch and extra layer of flavor. It’s a harmonious blend of textures and tastes.
The combination of fresh rhubarb and a light, flavorful cake makes this recipe a standout. I’ve perfected this recipe over many years, ensuring the perfect balance of flavors and textures in every bite. I love that this cake is easy to make yet always impresses. Each element works in concert.
The success of the rhubarb coffee cake also relies on the right proportion of ingredients. Using fresh rhubarb, high-quality butter, and the correct ratios will ensure your coffee cake turns out perfectly every time. This recipe is designed to be straightforward and accessible to bakers of all levels.
Ingredients
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Can substitute with gluten-free all-purpose flour blend. |
| Granulated sugar | 1 1/2 cups, plus more for streusel | Can partially substitute with brown sugar for added depth of flavor. |
| Baking powder | 1 teaspoon | Make sure your baking powder is fresh for the best rise. |
| Baking soda | 1 teaspoon | Essential for reacting with the buttermilk. |
| Salt | 1/2 teaspoon | Balances the sweetness. |
| Unsalted butter, softened | 1 cup (2 sticks) | Use high-quality butter for best results. |
| Eggs | 2 large | Bring to room temperature for optimal incorporation. |
| Vanilla extract | 1 teaspoon | Pure vanilla extract provides the best flavor. |
| Buttermilk | 1 cup | Adds tang and moisture. If you don’t have buttermilk, use 1 cup milk with 1 tablespoon of lemon juice or white vinegar, let stand for 5 minutes. |
| Rhubarb, chopped | 3 cups, fresh | Use fresh, vibrant red rhubarb stalks. |
| Brown sugar | 1/2 cup (for streusel) | Adds depth of flavor and moisture to the streusel. |
| Rolled oats | 1/2 cup (for streusel) | Adds texture to the streusel. |
| Cinnamon | 1 teaspoon (for streusel) | Enhances the flavors of the streusel. |
| Pinch of salt (for streusel) | 1/8 teaspoon | Balances the sweetness of the streusel. |
Step-by-Step Instructions
-
Prepare the Streusel
Combine brown sugar, oats, cinnamon, and salt in a bowl. Cut in cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside until you are ready to assemble the cake.
-
Prepare the Cake Batter
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add the softened butter and mix on medium speed until the mixture resembles coarse crumbs. This is important for texture.
-
Combine Wet Ingredients
In a separate bowl, whisk together eggs and vanilla extract. Add the buttermilk to the wet ingredients and briefly whisk to combine. Combine your wet and dry ingredients.
-
Assemble the Cake
Pour half of the batter into a greased and floured 9×13 inch baking pan. Sprinkle with half of the chopped rhubarb. Pour the remaining batter over the rhubarb, and top with the remaining chopped rhubarb. Sprinkle with the streusel topping evenly over the top.
-
Bake the Cake
Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Chef Tips for Perfect Results
- Use Room Temperature Ingredients: Ensuring your butter and eggs are at room temperature helps them incorporate smoothly into the batter, creating a uniform texture.
- Measure Flour Properly: Spoon the flour into your measuring cup and level off the top. Too much flour can result in a dry cake.
- Don’t Overmix the Batter: Overmixing develops gluten, which can make the cake tough. Mix until just combined.
- Preheat Your Oven: Ensure your oven is fully preheated to the correct temperature for even baking.
- Check for Doneness: Use a wooden skewer or toothpick to check if the cake is done. Insert it into the center; if it comes out clean, it’s ready.
- Cool Completely: Allow the cake to cool completely before slicing and serving. This allows the flavors to meld and prevents the cake from crumbling.
Common Mistakes to Avoid
Several common mistakes can impact the quality of your buttermilk rhubarb coffee cake.
- Overmixing the Batter: This results in a tough cake. Mix only until the ingredients are just combined.
- Using Cold Butter: Chilled butter won’t cream properly, which affects the texture. Soften your butter.
- Underbaking the Cake: An underbaked cake will be gummy. Ensure the cake is fully cooked by using a toothpick test.
- Using Old Baking Powder/Soda: Leavening agents that are past their prime won’t give the cake the proper rise. Substitute if needed.
- Overcrowding the Pan: Overfilling the pan can cause the cake to overflow. Use the recommended pan size.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Buttermilk | 1 cup milk + 1 tbsp lemon juice or white vinegar | Similar tang and moisture as buttermilk. |
| Granulated Sugar | Brown sugar | Adds depth of flavor, caramel notes (use in moderation). |
| Rhubarb | Apples or berries (strawberries, blueberries) | Changes the flavor profile, adding more sweetness or tartness. |
| Vanilla Extract | Almond extract | Adds a different, complementary flavor profile. Use sparingly, as the flavor is intense. |
| Rolled Oats | Chopped nuts (pecans, walnuts) or graham cracker crumbs | Alters the texture and flavor of the topping with more crunch and complexity. |
Serving Suggestions and Pairings
This buttermilk rhubarb coffee cake is versatile and perfect for many occasions.
- Breakfast or Brunch: Serve it alongside fresh fruit, yogurt, or a side of scrambled eggs for a complete and satisfying meal. For a larger brunch, consider serving with a fresh fruit salad.
- Afternoon Snack: Enjoy a slice with a cup of coffee or tea for a delightful afternoon treat. A cup of English breakfast tea is a great option.
- Dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a simple yet elegant dessert. Or serve with coconut whipped cream for a vegan take.
- Special Occasions: This cake is a great addition to holiday gatherings, potlucks, or any special occasion where you want to impress. It pairs well with a light lemon curd.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2-3 days | Store in an airtight container or wrap tightly with plastic wrap. |
| Refrigerator | Up to 5 days | Store in an airtight container to maintain moisture. |
| Freezer | Up to 2 months | Wrap individual slices or the entire cake tightly in plastic wrap and then foil. Thaw overnight in the refrigerator. |
| Reheating | N/A | You may enjoy the coffee cake at room temperature. You can warm individual slices in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for 5-10 minutes. |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 350 kcal |
| Protein | Approx. 5g |
| Fat | Approx. 18g |
| Carbohydrates | Approx. 45g |
| Fiber | Approx. 2g |
| Sugar | Approx. 25g |
| Sodium | Approx. 150mg |
Approximate values.
Frequently Asked Questions
Can I substitute the rhubarb with other fruits in this coffee cake recipe?
Yes, you can absolutely substitute rhubarb with other fruits. Options such as fresh strawberries, blueberries, or a combination of berries work well. Keep in mind that the tartness level of the cake will change depending on the fruit you choose. Allrecipes has many substitution suggestions.
How do I know when the buttermilk rhubarb coffee cake is done baking?
The best way to tell if your cake is done is to insert a wooden skewer or toothpick into the center. If it comes out clean, or with a few moist crumbs, the cake is ready. The edges should also be lightly golden brown. Check it around 40 minutes, but it’s crucial to trust your oven.
My coffee cake came out dry. What went wrong and how can I fix it next time?
A dry cake is often the result of overbaking or too much flour. Next time, make sure to measure the flour accurately using the spoon and level method. Also, reduce the baking time slightly. Consider increasing the amount of butter. Check the oven temperature.
Can I make this buttermilk rhubarb coffee cake ahead of time?
Yes, you can definitely make this cake ahead of time. Bake the cake, let it cool completely, and then store it in an airtight container at room temperature for up to three days. For longer storage, freeze it. Make-ahead coffee cakes are a time-saving treat.
What are some good options for serving this coffee cake?
This buttermilk rhubarb coffee cake is delicious served warm or at room temperature. Consider serving it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of glaze for a more decadent dessert. It also pairs well with a cup of freshly brewed coffee. Try to pair it with a full-bodied coffee; Taste of Home has more pairing ideas.
This buttermilk rhubarb coffee cake recipe is a crowd-pleaser that balances sweet and tangy flavors beautifully. The tender crumb from the buttermilk paired with the vibrant rhubarb and a crunchy streusel topping makes it a perfect addition to any meal. Give this recipe a try and enjoy the delightful harmony of flavors!
Print
Buttermilk Rhubarb Coffee Cake
- Total Time: 75
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A tender, tangy coffee cake with fresh rhubarb and a crumbly streusel topping. Perfectly balances sweet and tart flavors, with a light buttermilk base and comforting crumb.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar, plus extra for streusel
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 large eggs
2 cups chopped rhubarb (about 1 1/2 inches)
1 cup buttermilk
1/4 teaspoon lemon zest (optional)
Streusel: 1/2 cup flour, 1/2 cup sugar, 1/2 cup chilled butter, sliced rhubarb pieces (optional cinnamon)
Gluten-free flour blend (optional substitution)
Brown sugar (optional substitution)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round or 8-inch square baking dish
In a bowl, whisk together flour, 1 1/2 cups sugar, baking powder, baking soda, and salt
Cream butter until soft, gradually add eggs, mixing until fully incorporated
Pour in buttermilk and rhubarb, stir until just combined (do not overmix)
Spread batter into prepared dish
Prepare streusel: Combine flour, sugar, and cubed chilled butter with a pastry cutter until crumbly
Sprinkle over batter
Bake 45-50 minutes until golden and a toothpick inserted comes out clean
Cool before slicing
Notes
Use fresh baking powder for optimal rise
Dice rhubarb for even distribution
Streusel can be omitted for gluten-free version
For added moisture, brush cake with melted butter before cooling
Store in airtight container at room temperature for up to 3 days
- Prep Time: 25
- Cook Time: 50
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg