Rhubarb Coffee Cake
Rhubarb coffee cake is perfect for breakfast or a snack in the afternoon. Touches of the crispy cinnamon sugar pair perfect with the tartness of the chunks of rhubarb.
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Servings: 24 serving
Equipment
- 9x13 baking dish
Ingredients
Wet ingredients
- 8 tablespoon butter, room temperature
- 8 ounce cream cheese, room temperature sub with 1 cup of sour cream
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large egg
- 1/2 cup milk
Dry ingredients
- 2.5 cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 2 cup rhubarb, diced
Topping
- 10 tablespoon butter, melted
- 1 1/3 cup all-purpose flour
- 1 cup light brown sugar, packed
- 3 tablespoon granulated sugar
- 4 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350℉.
- To start, cream together the butter and the cream cheese. Then, add in the sugars and vanilla extract. Next, beat in the eggs, then add in the milk.
- In a separate bowl combine the flour, baking powder, cornstarch and salt. Combine the dry and wet, the batter will be thick.
- Now, fold in the rhubarb and spread in the baking dish.
- Mix together the ingredients for the crumbled topping then spread across the rhubarb coffee cake batter in the baking dish.
- Place in the preheated oven for 40-50 minutes or until you can insert a toothpick in the center and it comes out clean.
- Allow the coffee cake to fully cool, then serve and enjoy.
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