Description
A delightful, moist coffee cake featuring sweet-tart rhubarb, perfect for breakfast or any gathering.
Ingredients
Scale
- 2 cups fresh rhubarb (chopped)
- 1 and ½ cups granulated sugar
- 2 cups all-purpose flour
- ¼ cup unsalted butter (softened)
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Optional: 1 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, then mix in the vanilla extract.
- Gradually add the flour mixture to the creamed mixture, alternating with milk, stirring until just combined.
- Fold in the rhubarb and nuts (if using) gently.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes before slicing.
Notes
Add a streusel topping for a crunchy texture, or use frozen rhubarb if fresh is not available. For a lighter option, consider whole wheat flour or a sugar substitute.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: rhubarb cake, coffee cake, dessert recipe, family recipe, nostalgic baking