Rhubarb Coffee Cake

Rhubarb Coffee Cake // shutterbean

I suppose it’s time to stop procrastinating and think about what we’re making for Easter.  You ready?

I think I am I think I am. I think I am…going to eat all of these cadbury eggs…

Rhubarb Coffee Cake // shutterbean

To me, Easter is a very good excuse to eat ALL DAY LONG. My grandma used make an epic Easter spread with grilled lamb, salad, the CRISPIEST potatoes, green beans, you name it.  The highlight was always her amazing Italian Easter pie that was equal parts cheese, crust, sausage and egg.  My brother and I would park ourselves in front of a tray and eat wedge after wedge in between handfuls of nonpareils. I’m gonna hafta get that recipe and some nonpareils.

Easter is also about coffee cake. A cake you can eat before or after your epic meal. A cake that can be served with coffee or a big scoop of ice cream and fresh berries. A cake that gives you leftovers to send home with guests or eat hoard in your kitchen to snack on all week long…

Rhubarb Coffee Cake // shutterbean

I think this Rhubarb Coffee Cake is a good choice for Easter. The crispy cinnamon laden top stands upon a light and fluffy crumb cake studded with tart rhubarb chunks. I call dibs on an edge piece!

 And we’re off!

Gather your ingredients. It’s a very humble coffee cake. Rhubarb is the star! It doesn’t take much to highlight it.

I suppose you could add strawberries in the batter if you’d like. I was able to trick Cooper into thinking that the rhubarb chunks were strawberries (he wouldn’t ever eat anything called rhubarb).  He begged me for more… Actually he told me that a ghost ate the corner. Can you believe that?? I wonder where he gets his sneakiness comes from…

Rhubarb Coffee Cake // shutterbean

We chop up the rhubarb into 1/2 inch pieces.

Rhubarb Coffee Cake // shutterbean

We mix all the dry ingredients together in a large bowl and whisk to break up clumps.

Rhubarb Coffee Cake // shutterbean

We cream the brown sugar & butter in KitchenAid Mixer. You can see that I’m wearing a green shirt in the reflection. Pro tip! If you’re taking food photos, wear a white or black shirt as a colored shirt will reflect on/in your subject.

Rhubarb Coffee Cake // shutterbean

Cream the butter & sugar. Such an amazing smell… Add an egg in one at a time and mix. Then add in the vanilla.

Rhubarb Coffee Cake // shutterbean

Now the buttermilk. It may clump up the mixture slightly. No worries! It all works out in the end.

Rhubarb Coffee Cake // shutterbean

Mix in the dry ingredients in thirds.

Rhubarb Coffee Cake // shutterbean

Fold in the chopped rhubarb.

Rhubarb Coffee Cake // shutterbean

Transfer batter into a parchment lined/buttered baking dish.

Mix the sugar with the cinnamon. We’re gonna top our cake!

Rhubarb Coffee Cake // shutterbean

Before we bake…

Rhubarb Coffee Cake // shutterbean

Baked! Yum Yum gimme some. The sad part is that we have to wait for an hour before we cut into it.

AN HOUR FEELS LIKE A LIFETIME. But be patient. It’s all good.

Rhubarb Coffee Cake // shutterbean

Let’s make it fancy. I topped mine with vanilla bean ice cream & sliced strawberries.

Rhubarb Coffee Cake // shutterbean

The cake might be slightly warm after an hour. Melty ice cream makes me swoon…

Rhubarb Coffee Cake // shutterbean

Get in there!

If you’re looking for more Coffee Cake Inspiration, check out:

Rhubarb Coffee Cake

makes one 9 x 13 inch coffee cake

recipe slightly adapted from Bubby’s Brunch Cookbook

for the cake:

  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking soda
  • 3 cups packed dark brown sugar
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 extra-large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups buttermilk
  • 5 cups diced rhubarb (1/2 inch pieces)

for the topping

  • 1/4 cup granulated sugar
  • 1  1/2 teaspoons ground cinnamon

Preheat oven to 350F. Lightly butter a 9 x 13 x 2 inch baking pan and line the bottom with parchment paper. Butter the parchment paper.

Make the cake:

Stir the flour, salt, and baking soda in a large bowl and set aside.

Using a mixer set on medium speed, beat the brown sugar and butter in a large mixing bowl for 3 minutes, or until light and creamy. Beat in the eggs on at a time, beating well after each addition. Beat in the vanilla and buttermilk. Continue to beat for 2 minutes, or until smooth, occasionally scraping down the sides of the bowl.

Mix the flour mixture into the batter one-third at a time, beating briefly after each addition. Fold in the rhubarb until it is well distributed.  Pour the batter into the prepared baking pan. Use a rubber spatula to smooth it out to the edges of the pan. The batter will be very thick.

Make the topping:

Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter.

Bake the cake for 40-45 minutes, or until toothpick inserted into the center comes out clean. My cake took about 50 minutes, so be sure to keep checking. Remove the cake from the oven and transfer to a wire rack. Cool for 1 hour before cutting the cake into squares to serve.  Serve with strawberries & ice cream if you so desire.

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36 Comments

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  • April 16, 2014

    I love coffee cakes so much! This recipe is lovely. Isn’t rhubarb the best?!

  • Emily S
    April 16, 2014

    Seriously considering making this on Easter… it is my first time hosting a holiday and I want it to be spectacular!

  • I got giddy when I saw rhubarb in the title of this post. Rhubarb and coffee cake? This looks just perfect!

    • Tracy
      April 16, 2014

      HOORAY FOR RHUBARB LOVERS!

  • Woah, that looks soooo good! I definitely need to get some rhubarb action this weekend.

  • April 16, 2014

    You put ice cream on that coffee cake and it looks AMAZING! Need this today.

  • jenny
    April 16, 2014

    I love rhubarb anything. it still hasn’t made an appearance in the stores around here, but I have half a dozen rhubarb recipes pinned for when it does! p.s. where did you get that sweet floral napkin?

  • April 16, 2014

    YUM! I love rhubarb…it’s one of my favourite fruits to bake with so I can’t wait to try this! Love your photo styling too, they look so fresh and spring-like :)

  • April 16, 2014

    I really, really love how you serve it. That’s my kind of breakfast. :)

  • Dale
    April 16, 2014

    Agree rhubarb is amazing, in sweet and savory dishes (my mom makes the best rhubarb chutney!). It doesn’t grow where I live now and I miss it a lot. But the most amazing thing about this recipe post is that you were wearing green and not black and white!!

  • fusilliamy
    April 16, 2014

    Digging your fresh steez! The melted ice cream drizzling down and soaking in…is there anything better?! Gorgeous girlfriend! (PS I recently yelled at my EYE-talian (Romatelli voice) family for never serving italian Easter pie!)

    • Tracy
      April 16, 2014

      you are seriously the best commenter ever.

      • fusilliamy
        April 16, 2014

        Yeah! Highfives :)

  • April 16, 2014

    So I have an epic rhubarb plant that’s becoming a giant in my garden right this minute and have been looking for rhubarb-y ideas – this is so different to the usual crumble that everyone here in England makes so might have to give it a go!

  • Reynaul
    April 16, 2014

    Is it bad if I want to make all of the coffee cake recipes?! :-) They all look so good, I can’t decide!

  • April 16, 2014

    Beautiful!

  • Jane M
    April 16, 2014

    I’ve never baked fruit in my coffee cake before – but RHUBARB?!!!!!! Simply THE BESTEST! Nothing screams SPRING like RHUBARB!!!!!!!!! (hay Bob a Rhubob – as my mom used to say!)

  • Bonnie Sanders
    April 16, 2014

    This looks wonderful. Kudos on the photography! My hubby loves Rhubarb, can’t wait to make this for him. Thanks!

  • April 16, 2014

    I went to my farmer’s market specifically to get me some rhubarb and it is not ready yet. I have to wait until May… so I am making mango treats instead.

  • April 16, 2014

    Yum! This looks absolutely divine. Haven’t managed to buy rhubarb yet but it is at the top of my list (along with this cake)!

  • April 16, 2014

    For years I hated rhubarb, it wasn’t until last year when I started growing it and subsequently cooking with it I realised I absolutely LOVE it. I will have to grow some more very soon (I miss it!) and I’ll certainly put this recipe to use. Thank you!

  • April 16, 2014

    Once my rhubarb plant starts producing this is the first thing I am making! Oh dang, it looks so good. :)!!

  • April 16, 2014

    I would never have thought of adding rhubarb to a coffee cake! This looks delicious. :)

  • April 16, 2014

    I cannot wait till the rhubarb is ready around the East coast. First up will be this coffee cake.

  • April 16, 2014

    DREAMCAAAAAKE

    • Tracy
      April 16, 2014

      I’m gonna need an animated gif for it.

  • Want, want, want. I love Rhubarb! I made a crumble with it a few days ago and was like, gahhh, why don’t I eat this all the time. Annnd, your Easter memories sound like my own. Such a big food holiday in my fam. Loved it every year!

  • April 16, 2014

    YAY! I got my first spring batch of rhubarb today and I’m dying to try this!
    Trish

  • April 18, 2014

    Need need need to make this ASAP. Rhubarb is my fave.

    Elizabeth // adrian-james.com

  • Janie R
    April 25, 2014

    Your cake looks lovely. I’ve never had rhubarb, but I am definitely making this next week.

  • April 28, 2014

    I have never ever had rhubarb. Ever. Maybe this will be the recipe for me to try it! Then make a pie since my sister-in-law loves strawberry-rhubarb pie…..

    • Tracy
      April 28, 2014

      I think you’ll really like this application of rhubarb then!

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