Rhubarb Coffee Cake

Rhubarb Coffee Cake

 

This Rhubarb Coffee Cake brings back a great memory. A few years ago my niece Rebecca and her family and my brother were visiting from Germany. As I was gathering my ingredients for the cake, Rebecca asked if she could help. It was our first cooking experience together, which made it special.

That visit was a few years ago and Emma, my great-niece, was only 18 months old. She’ll celebrate her 6th birthday next month and has a younger sister, Marla, who’ll celebrate her 4th birthday in January.

Rhubarb Coffee Cake

Unfortunately, we don’t see them very often and with two small children, they don’t come to the US – we go there. We try to visit once a year just to keep up with the girls. That year between visits is long time at this young age and the changes in the girls are mind blowing.

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Rhubarb season here in the northeast is spring. But in the south rhubarb is in season now and occasionally, we see it in stores around our area. This cake is sweet-tart and served warm with a cup of tea or coffee is a nice way to start the day.

Rhubarb Coffee Cake

I know you don’t want to bake a cake on Thanksgiving morning, but the cake can be made in advance, frozen, thawed overnight and gently warmed in the microwave. So, start your Thanksgiving morning off with a warm slice of Rhubarb Coffee Cake before you dive into all your turkey preparations.

Rhubarb Coffee Cake

Happy Thanksgiving!

Rhubarb Coffee Cake
Author: 
Recipe type: Baked Good
 
This Rhubarb Coffee Cake is moist, aromatic and delicious. Serve warm or room temperature. Make a batch of strawberry ice cream (see my book Endless Summer) to serve on the side. If using the powdered sugar, sprinkle over the cake just before serving; it dissolves quickly.
Ingredients
  • Streusel Topping
  • 2 tablespoons unsalted butter
  • ½ cup blanched slivered almonds
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ⅛ teaspoon ginger
  • pinch of nutmeg
  • Cake Batter
  • 1 cup (2 sticks) unsalted butter, preferably room temperature
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • 1 cup sour cream
  • 2 cups thinly sliced rhubarb
  • powdered sugar for dusting, optional
Method
  1. Preheat the oven to 350 degrees F.
  2. Use the butter wrappers to generously grease a 9-inch angel food or spring-form pan with butter.
  3. Place the butter in an electric mixer fitted with the paddle attachment and beat until smooth, scrapping the sides as needed.
  4. Add the sugar and salt and beat until fluffy, scrapping the sides as needed.
  5. Add the eggs and vanilla and beat on medium high until incorporated, scrape the sides a couple of times to get everything combined. Don’t worry if it looks a little curdled it will smooth out.
  6. Add the flour, baking powder, cinnamon, baking soda, cloves, ginger and nutmeg, mixing on low until the dry ingredients are moist.
  7. Scrape the sides and paddle attachment and beat in the sour cream. Scrape sides and paddle as needed until thoroughly blended and the batter is smooth. Toss in the rhubarb and mix until well incorporated.
  8. Pour the batter into the prepared cake pan. Sprinkle the streusel topping over the cake and bake in preheated oven for 45 minutes or until cake tester comes out clean.
  9. Cool for 10 minutes. Loosen sides before removing the cake to a cooling rack.

 

 

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