Description
Experience the comforting aroma of a freshly baked Crackle-Topped Rhubarb Coffee Cake, perfect for brunch or elevating your morning coffee ritual with its tart rhubarb and crackly sugar topping.
Ingredients
Scale
- 2 cups all-purpose flour (for a gluten-free option, use a 1:1 gluten-free baking flour)
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg, at room temperature
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice)
- ¼ cup neutral oil, such as canola or avocado
- 2 teaspoons vanilla extract
- 8 ounces rhubarb, trimmed and cut into ½-inch pieces (about 2 cups)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper for easy removal.
- Prepare your rhubarb by washing thoroughly and trimming away any leaves (which are toxic) and tough ends. Cut into ½-inch pieces to ensure even distribution throughout the cake.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, and salt until well combined.
- In a separate medium bowl, beat the egg lightly, then add buttermilk, oil, and vanilla extract. Whisk until smooth and well blended.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until combined. The batter will be thick. Be careful not to overmix, as this can make your cake tough.
- Fold in the chopped rhubarb pieces until evenly distributed throughout the batter.
- In a small bowl, mix together the ¼ cup sugar and ½ teaspoon cinnamon for the topping.
- Pour the batter into the prepared pan, spreading it evenly with a spatula. The batter will be thick, so take your time to create an even layer.
- Sprinkle the cinnamon-sugar mixture evenly over the top of the batter. This creates the signature crackling effect that makes this cake so special.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown with a beautiful crackled appearance.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- For the most vibrant color, look for the reddest stalks of rhubarb you can find.
- The key to achieving the perfect crackle top is ensuring your oven is fully preheated before baking. This allows the sugar topping to begin caramelizing quickly.
- Don’t worry if your rhubarb releases moisture during baking – this contributes to the moist texture of the cake.
- To store, keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze wrapped slices for up to 3 months.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 22
- Sodium: 280
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 20
Keywords: rhubarb coffee cake, spring dessert, homemade cake, brunch treat, coffee cake recipe