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