This Double Crumb Rhubarb Coffee Cake is a sweet treat that brings a zing of fresh rhubarb in every bite, topped with a crunchy crumb layer! Perfect for brunch or a cozy afternoon treat.
Honestly, the crumb topping is so good that you might just want to skip the cake and eat it by the spoonful! 😂 Just grab a slice and a cup of coffee to enjoy the best of both worlds.
Making this cake is a breeze! I love how simple it is to whip up and bake. Plus, it brings a lovely aroma to the kitchen that makes everyone wander over for a taste!
Key Ingredients & Substitutions
All-purpose Flour: This is the base for both the cake and crumb topping. You can use whole wheat flour for a nuttier taste, but this might change the texture a bit.
Granulated Sugar: This sweetness is essential. If you’re looking for alternatives, you can use coconut sugar or a sugar substitute like Stevia, but be mindful of different sweetness levels.
Rhubarb: Fresh rhubarb is ideal for this recipe, but if it’s out of season, frozen rhubarb works just as well. Just ensure it’s thawed and drained before adding it to the batter.
Buttermilk: If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes. This gives a similar tangy flavor.
Cinnamon: This spice adds warmth to the crumb topping. If you’re not a fan of cinnamon, you can swap it for nutmeg or even a little cardamom for a unique twist.
How Do I Ensure My Cake is Fluffy and Not Dense?
Getting that light and fluffy texture in your coffee cake is key. First, remember to cream the butter and sugar together until it’s light and airy—this incorporates air into the mix. Also, avoid overmixing once you combine wet and dry ingredients. Stop just when the flour disappears.
- Use room temperature eggs to help with even mixing.
- Fold the rhubarb gently into the batter to avoid breaking it down too much.
- Check your baking powder and baking soda for freshness; old leavening agents can lead to a dense cake.
These tips will help you make a perfectly fluffy Double Crumb Rhubarb Coffee Cake that everyone will love!
How to Make Double Crumb Rhubarb Coffee Cake?
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rhubarb, chopped (fresh or frozen)
For the Crumb Topping:
- 1 cup all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 teaspoon cinnamon
How Much Time Will You Need?
This delightful coffee cake takes about 15 minutes to prepare, plus 40-45 minutes for baking. Once baked, allow it about 15 minutes to cool before slicing and serving. In total, you can enjoy your cake in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s happening, take a moment to grease a 9×13 inch baking pan to ensure your cake comes out easily.
2. Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a mixer or a sturdy spoon, and mix until it becomes light and fluffy. Then, add the eggs one by one, mixing well after each addition for a smooth blend.
3. Add Wet Ingredients:
Pour in the buttermilk and vanilla extract, stirring until everything is nicely combined. This mixture is going to be rich and tasty!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mix into your wet ingredients. Stir gently until just combined—this is important to keep your cake fluffy, so avoid overmixing!
5. Incorporate Rhubarb:
Now, gently fold in the chopped rhubarb. Make sure it’s evenly distributed so that every bite is filled with that tart goodness!
6. Prepare Crumb Topping:
In another bowl, mix together the flour, brown sugar, melted butter, and cinnamon. You want this mixture to be crumbly, which will give your cake its delicious topping.
7. Assemble the Cake:
Pour half of your batter into the prepared pan, spreading it out evenly. Sprinkle half of the crumb topping over this layer. Pour the remaining batter on top, smoothing it out, and finish with the last bit of crumb topping.
8. Bake:
Place the pan in your preheated oven and bake for approximately 40-45 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean when the cake is ready!
9. Cool and Serve:
Let the coffee cake cool in the pan for at least 15 minutes before slicing. It’s delightful either warm or at room temperature. For a little extra special touch, you can dust it with powdered sugar before serving!
Enjoy your delicious Double Crumb Rhubarb Coffee Cake!
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! If you’re using frozen rhubarb, there’s no need to thaw it first. Just chop it while still frozen and add it directly to the batter. This helps prevent the cake from becoming too watery. If you do thaw it, be sure to drain any excess liquid before adding it to the mix.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute! Simply mix 1 cup of milk (any kind) with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it thickens slightly. You can also use plain yogurt or sour cream thinned out with a bit of milk.
How to Store Leftovers?
Leftover coffee cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze it for up to three months—just make sure to slice it first for easy thawing!
Can I Make This Cake Ahead of Time?
Yes, you can! Prepare the cake batter and crumb topping the night before and store them separately in the fridge. When you’re ready to bake, just assemble the cake and pop it in the oven. This is a great way to save time if you’re hosting friends or family!
