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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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