Moist Rhubarb Coffee Cake with Cinnamon Streusel
This moist rhubarb coffee cake features a tender crumb, sweet-tart rhubarb pieces, and a delightful cinnamon streusel topping. It's a perfect treat for breakfast, brunch, or an afternoon pick-me-up.
Equipment
- 9-inch square baking pan
- large mixing bowls
- whisk
- pastry blender (optional)
- measuring cups and spoons
- wire rack
Ingredients
For the Streusel Topping
- 0.5 cup all-purpose flour
- 0.5 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
For the Coffee Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup milk
- 0.5 cup unsalted butter, melted and cooled
- 1.5 cups fresh rhubarb, chopped into 1/2-inch pieces
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
- To make the streusel, combine flour, brown sugar, and cinnamon in a bowl, then cut in the cold butter with a pastry blender or your fingers until crumbly.
Making the Cake
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the cake batter.
- In a separate medium bowl, whisk the eggs, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Gently fold in the chopped rhubarb pieces into the cake batter.
Assembly and Baking
- Spread the cake batter evenly into the prepared baking pan.
- Evenly sprinkle the streusel topping over the batter.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffee cake cool in the pan on a wire rack before serving.
Notes
Ensure your butter for the streusel is very cold to achieve a crumbly texture. Do not overmix the cake batter to keep it moist and tender.