Delicious Buttermilk Rhubarb Coffee Cake
Celebrate the vibrant flavors of spring with this moist and delightful Buttermilk Rhubarb Coffee Cake, an irresistible treat that showcases the tangy sweetness of fresh rhubarb. A beloved family recipe inspired by the culinary artistry of Mollie Katzen, this cake features a rich buttery base enhanced with buttermilk, giving it a tender crumb. Topped with a delightful brown sugar and cinnamon mix, it is perfect for brunch, dessert, or an afternoon snack. Serve warm with a cup of coffee or tea to experience a comforting taste of home.
9
Servings
200
Calories
13
Ingredients
Ingredients
chopped rhubarb
1 1/2 cups (cut into 1/4-inch pieces)
granulated sugar
3 tablespoons
butter
1/2 cup (softened)
granulated sugar
2/3 cup
large eggs
2
vanilla extract
1 teaspoon
unbleached flour
1 1/2 cups
salt
1/2 teaspoon
baking powder
1 teaspoon
baking soda
1/8 teaspoon
buttermilk
1/2 cup
brown sugar
2 tablespoons
cinnamon
1/2 teaspoon
Instructions
1
Preheat the oven to 350°F (or 325°F if you are using a glass pan).
2
In a medium bowl, toss the chopped rhubarb with 3 tablespoons of sugar and set aside to macerate while you prepare the batter.
3
Grease an 8-inch baking pan with nonstick spray or butter and set aside.
4
In an electric mixer, cream together the softened butter and 2/3 cup of sugar until the mixture is light and fluffy.
5
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.
6
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda until uniform.
7
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined, being careful not to overmix.
8
Gently fold in the macerated rhubarb until evenly distributed throughout the batter.
9
Transfer the thick batter into the prepared baking pan, spreading it evenly with a spatula, though it doesn't need to be perfectly smooth.
10
In a small bowl, combine the brown sugar and cinnamon, then sprinkle this mixture evenly over the top of the batter.
11
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
12
Allow to cool for a few minutes, then serve warm or at room temperature.
Nutrition Information
8
Fat
28
Carbs
2.2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Buttermilk Rhubarb Coffee Cake?
The cake features the tangy sweetness of fresh rhubarb combined with a rich, buttery base and a cinnamon-sugar topping.
Who inspired this Buttermilk Rhubarb Coffee Cake recipe?
This recipe is a family favorite inspired by the culinary artistry of Mollie Katzen.
How many servings does this recipe yield?
This recipe makes 9 servings.
What is the recommended oven temperature?
Preheat your oven to 350°F, or 325°F if you are using a glass baking pan.
How should the rhubarb be prepared?
The rhubarb should be chopped into 1/4-inch pieces and macerated with 3 tablespoons of sugar.
What size baking pan is required for this cake?
You should use an 8-inch baking pan.
How do I prepare the baking pan?
Grease the 8-inch pan with nonstick spray or butter before adding the batter.
What is the first step in making the cake batter?
The first step is to cream together the softened butter and 2/3 cup of sugar until light and fluffy.
How should the eggs be incorporated into the mixture?
Add the eggs one at a time, ensuring you mix well after each addition.
When should the vanilla extract be added?
Stir in the vanilla extract after the eggs have been fully mixed into the butter and sugar.
What dry ingredients are needed for this coffee cake?
The dry ingredients include unbleached flour, salt, baking powder, and baking soda.
How are the dry ingredients added to the wet ingredients?
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, mixing just until combined.
Why is buttermilk used in this recipe?
Buttermilk is used to give the coffee cake a moist and tender crumb.
Is it okay to overmix the batter?
No, you should mix only until the ingredients are combined to avoid a tough cake texture.
How do I add the macerated rhubarb to the batter?
Gently fold the macerated rhubarb into the batter until it is evenly distributed.
What is the consistency of the final cake batter?
The batter is described as thick and may not need to be perfectly smooth when spread in the pan.
What ingredients make up the topping for the cake?
The topping is a mixture of brown sugar and cinnamon sprinkled evenly over the batter.
How long does the Buttermilk Rhubarb Coffee Cake need to bake?
Bake the cake for 25 to 30 minutes in the preheated oven.
How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
What is the best way to serve this coffee cake?
It is best served warm or at room temperature, ideally with a cup of coffee or tea.
How many calories are in one serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 8 grams of fat per serving.
How many carbohydrates are in a single slice?
Each slice contains 28 grams of carbohydrates.
How much protein does one serving provide?
Each serving provides 2.2 grams of protein.
What type of flour is recommended?
The recipe calls for 1 1/2 cups of unbleached flour.
How much rhubarb is used in the recipe?
The recipe requires 1 1/2 cups of chopped rhubarb.
What category of food does this recipe belong to?
This recipe is categorized under Breads, specifically as a coffee cake.
Is this a good recipe for brunch?
Yes, it is highly recommended for brunch, dessert, or as an afternoon snack.
What tags are associated with this recipe?
Tags include coffee cake, rhubarb, buttermilk, spring dessert, brunch, and sweet bread.
Does the recipe use baking soda or baking powder?
The recipe uses both: 1 teaspoon of baking powder and 1/8 teaspoon of baking soda.