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Rhubarb Streusel Coffee Cake

Recipes by Chef Steph

Chef Steph

Rhubarb Streusel Coffee Cake

The perfect pairing for an afternoon tea!

ingredients

Cake Batter
  • 1 cup - butter, room temperature
  • 1 cup - granulated sugar
  • 1 teaspoon - vanilla extract
  • 4 large - eggs
  • 3 cups - all-purpose flour
  • 2 1/2 teaspoons - baking powder
  • 1 pinch - salt
  • 1/2 cup - milk
  • 5 1/2 cups - sliced fresh rhubarb, sliced 1/2 inch thick
Streusel Topping
  • 1 1/2 cup - all-purpose flour
  • 1/2 cup - sugar
  • 1 teaspoon - vanilla extract
  • 1 pinch - salt
  • 1/4 teaspoon - cinnamon
  • 3/4 cup - butter, cold
Prep time
10 minutes
Cook Time
50  minutes
Serves
6 to 10

Directions

  1. Preheat the oven to 350°F and grease a 9x13-inch baking pan. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment combine butter, sugar, vanilla extract, and eggs. Mix for 3-4 minutes at medium speed until combined.
  3. In a small bowl combine flour, baking powder, and salt.
  4. With the mixer running at low speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don't overmix.
  5. Pour batter into prepared pan and spread evenly. Top with sliced rhubarb and spread evenly.
  6. To make the streusel, combine flour, sugar, vanilla extract, salt, cinnamon, and butter in a bowl. Mix for 2-3 minutes until all the flour is incorporated. Distribute the streusel evenly over the rhubarb.
  7. Bake for about 45-50 minutes, or until a toothpick comes out clean. Let cool then serve with whipped cream or vanilla ice cream.

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