Rhubarb Coffee Cake Recipe

 This moist and fluffy Coffee Cake is studded with tart spring rhubarb and topped with a sweet and crunchy crumble topping. Perfect paired with a cup of tea, this buttery cake with rhubarb is the perfect afternoon snack.

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My rhubarb plant is still going strong, so I decided to bake this delicious coffee cake, by using one of my favourite vanilla cake recipes and adding a super simple and yummy crumble topping. It bakes up light and fluffy, isn't overly sweet and the crunch adds wonderful texture.

Rhubarb is a vegetable that usually begins to grow in early April. It is said that the best time to pick and eat rhubarb is from April to July, but it can be enjoyed until late August. As someone who has grown up with rhubarb growing in our back yard, I've enjoyed it until late August with no significant change in taste or texture. 

What is Coffee Cake?

Coffee cake is what you call a cake that is intended to be eaten with coffee or tea. It differs from a regular cake, as it has a streusel mixture on top, or in the center; usually made of butter, flour and sugar.

Is Rhubarb a Fruit?

Many people think rhubarb is a fruit, but it is actually a vegetable. It is often cooked down and treated as fruit, mixed with sugar or added to desserts; such as Orange Rhubarb Muffins, Blueberry-Rhubarb Cake, or Bakery Style Rhubarb Strawberry Muffins. In this recipe you can use either fresh or frozen (and thawed) rhubarb.

How to make Rhubarb Coffee Cake?

Ingredients

• Rhubarb
• Butter
• White Sugar
• Eggs
• Flour
• Baking powder
• Baking soda
• Salt
• Apple cider vinegar
• milk
• Brown Sugar
• Shortbread cookies
• Quick cooking oats
• Melted butter
• Cinnamon
• Flour

* See recipe below for quantities and instructions

1. Crush the shortbread cookies and mix them with flour, brown sugar, cinnamon, quick oats and melted butter. Set aside
2. In a medium bowl beat the sugar and butter until light and fluffy. Beat in the eggs and vanilla, until well combined. 
3. Mix the apple cider vinegar with the milk, stir and let sit for a few minutes.
4. In a small bowl combine the flour, salt, baking powder and baking soda.
5. Add the milk mixture to the wet ingredients, along with the dry ingredients; mix until almost combined.
6. Fold in the rhubarb, until all flour has just been combined.
7. Pour batter into a greased 8-inch baking pan and sprinkle evenly with the shortbread cookie minture.
8. Bake in a 350 degree F oven for 30-40 minutes; until a toothpick inserted in the center comes out clean.

PIN IT!!!

Equipment needed for this recipe

• 8-inch baking dish
• 3 mixing bowl
• microwave safe bowl
• whisk
• mixer (hand or stand)
•  measuring cups for both wet and dry measures
• measuring spoons
• cutting board
• sharp knife

Rhubarb Coffee Cake

topping:
1/4 C shortbread cookie crumbs (I crushed two store bought shortbread cookies)
1/4 C flour
3 Tbs brown sugar
2 Tbs quick cooking oats
1/2 tsp cinnamon
3 Tbs melted butter

cake:
1/4 C butter, room temperature
3/4 C sugar
2 eggs
2 Tbs apple cider vinegar
2 1/2 tsp vanilla
1/4 C milk
1 1/2 C flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 c rhubarb, peeled and chopped


Preheat oven to 350 degrees F. Spray and 8-inch baking dish with cooking spray and/or line with parchment paper. Set aside.

In a small bowl, combine the shortbread crumbs, flour, oats, brown sugar and cinnamon. Stir in melted butter, until mixture resembles coarse crumbs. Set aside.

In a mixing bowl, beat the butter and sugar and light and fluffy. Beat in the egg. Mix the apple cider vinegar with the milk and let sit a few seconds. Add the curdled milk and vanilla to the egg mixture; mix well to combine.

In a small mixing bowl, add in the flour, baking powder, baking soda and salt; whisk to combine. Add dry ingredients to wet ingredients; mixing until almost combined. Fold in the rhubarb, making sure not to over mix, and pour into prepared pan. Sprinkle evenly with oat topping. Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean.