Rhubarb Buttermilk Coffee Cake: A Delightful Spring Treat
Spring is here, and that means it’s rhubarb season! If you’re looking for a delicious and comforting way to use this tart vegetable (yes, it’s botanically a vegetable!), look no further than this Rhubarb Buttermilk Coffee Cake. The tangy rhubarb perfectly complements the rich, moist cake, creating a delightful flavor combination that’s perfect for breakfast, brunch, or a sweet afternoon treat. The buttermilk adds a wonderful tenderness and subtle tang, while the streusel topping provides a delightful crunch and sweetness. This recipe is easy to follow, and the results are truly impressive. Let’s dive in!
Why This Rhubarb Buttermilk Coffee Cake is a Winner
Before we get into the nitty-gritty of the recipe, let’s talk about why this coffee cake is so special:
* **Perfect Balance of Flavors:** The tartness of the rhubarb is balanced by the sweetness of the cake and streusel, creating a harmonious flavor profile.
* **Incredibly Moist:** Buttermilk is the secret ingredient for a supremely moist and tender cake.
* **Easy to Make:** Despite its impressive appearance and taste, this recipe is surprisingly simple to follow.
* **Versatile:** Enjoy it for breakfast, brunch, dessert, or a mid-afternoon snack.
* **Showstopper:** This cake is beautiful and impressive, making it perfect for entertaining.
* **Seasonal:** Rhubarb is in season in the spring, making this cake a perfect way to celebrate the season.
Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need for the cake and the streusel topping:
**For the Streusel Topping:**
* **1 cup all-purpose flour:** Provides structure and bulk to the streusel.
* **1/2 cup granulated sugar:** Adds sweetness and helps create a crispy texture.
* **1/4 cup packed light brown sugar:** Adds a deeper molasses flavor and enhances the moistness of the streusel.
* **1/2 teaspoon ground cinnamon:** Adds warmth and spice to the streusel.
* **1/4 teaspoon salt:** Enhances the other flavors.
* **6 tablespoons cold unsalted butter, cut into small pieces:** The cold butter is crucial for creating a crumbly streusel texture. It should be very cold to prevent it from melting too quickly while mixing.
**For the Cake:**
* **2 cups all-purpose flour:** Provides structure to the cake. Make sure to measure accurately, using the spoon-and-level method.
* **1 teaspoon baking powder:** Leavens the cake, making it light and airy.
* **1/2 teaspoon baking soda:** Reacts with the buttermilk to create extra lift and tenderness.
* **1/2 teaspoon salt:** Balances the sweetness and enhances the other flavors.
* **3/4 cup (1 1/2 sticks) unsalted butter, softened:** Provides richness and moisture to the cake. Make sure it’s softened, but not melted.
* **1 1/2 cups granulated sugar:** Sweetens the cake and helps create a tender crumb.
* **2 large eggs:** Bind the ingredients together and add richness.
* **1 teaspoon vanilla extract:** Enhances the flavor of the cake.
* **1 cup buttermilk:** Adds moisture, tenderness, and a subtle tang to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with milk to the 1-cup mark. Let it sit for 5 minutes before using.
* **2 cups chopped rhubarb:** The star of the show! Use fresh rhubarb for the best flavor and texture. Wash and trim the rhubarb stalks, then chop them into 1/2-inch pieces.
Equipment You’ll Need
* **9×13 inch baking pan:** This is the standard size for a coffee cake.
* **Mixing bowls:** You’ll need a few different sizes for mixing the streusel and the cake batter.
* **Measuring cups and spoons:** For accurate ingredient measurements.
* **Electric mixer:** A stand mixer or hand mixer will make creaming the butter and sugar much easier.
* **Rubber spatula:** For scraping down the sides of the bowl and folding in the rhubarb.
* **Parchment paper (optional):** Lining the baking pan with parchment paper makes it easier to remove the cake.
Step-by-Step Instructions
Now, let’s get baking! Follow these step-by-step instructions for perfect Rhubarb Buttermilk Coffee Cake.
**Step 1: Prepare the Streusel Topping**
1. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt.
2. Add the cold butter pieces and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be in small, pea-sized pieces.
3. Set the streusel topping aside while you prepare the cake batter.
**Step 2: Prepare the Cake Batter**
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Start by adding about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix on low speed until just combined after each addition.
6. Gently fold in the chopped rhubarb. Use a rubber spatula to fold the rhubarb into the batter until it’s evenly distributed. Avoid overmixing.
**Step 3: Assemble and Bake the Coffee Cake**
1. Pour the cake batter into the prepared baking pan and spread it evenly.
2. Sprinkle the streusel topping evenly over the batter. Make sure to cover the entire surface of the cake for a beautiful and delicious topping.
3. Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around 35 minutes.
4. Let the cake cool in the pan for 10-15 minutes before cutting and serving. If you lined the pan with parchment paper, you can lift the cake out using the overhang and transfer it to a wire rack to cool completely.
Tips for Success
* **Use Cold Butter for the Streusel:** Cold butter is essential for creating a crumbly streusel topping. If the butter is too soft, the streusel will melt and become greasy.
* **Don’t Overmix the Cake Batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Measure Flour Accurately:** Use the spoon-and-level method to measure flour. Spoon the flour into the measuring cup and then level it off with a straight edge. Avoid scooping the flour directly from the bag, as this can pack the flour and result in too much flour in the recipe.
* **Use Fresh Rhubarb:** Fresh rhubarb has the best flavor and texture. If you can’t find fresh rhubarb, you can use frozen rhubarb, but thaw it and drain off any excess liquid before using it.
* **Adjust Baking Time as Needed:** Baking times can vary depending on your oven. Start checking for doneness around 35 minutes.
* **Let the Cake Cool Before Cutting:** Letting the cake cool slightly before cutting will prevent it from crumbling.
Variations and Additions
* **Add Nuts to the Streusel:** Chopped pecans, walnuts, or almonds would be a delicious addition to the streusel topping.
* **Add Lemon Zest to the Cake:** Lemon zest complements the rhubarb beautifully and adds a bright, citrusy flavor to the cake.
* **Use a Different Fruit:** If you don’t have rhubarb, you can use other fruits like strawberries, blueberries, or apples.
* **Add Spices:** Experiment with different spices like nutmeg, cardamom, or ginger.
* **Glaze the Cake:** For an extra touch of sweetness, drizzle the cooled cake with a simple glaze made from powdered sugar and milk or lemon juice.
* **Make it Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
Serving Suggestions
This Rhubarb Buttermilk Coffee Cake is delicious on its own, but here are a few serving suggestions:
* **Serve it warm with a scoop of vanilla ice cream or whipped cream.**
* **Enjoy it with a cup of coffee or tea for a perfect breakfast or brunch.**
* **Serve it as a dessert after a light meal.**
* **Bring it to a potluck or bake sale.**
Storage Instructions
* **Store leftover coffee cake in an airtight container at room temperature for up to 3 days.**
* **For longer storage, wrap the coffee cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.**
Rhubarb: A Springtime Delight
Rhubarb, with its vibrant pink stalks, is a sure sign that spring has arrived. While often treated like a fruit in culinary applications, it is technically a vegetable. Its tart flavor makes it a perfect complement to sweet dishes, and it’s a versatile ingredient that can be used in pies, crumbles, jams, and, of course, coffee cakes.
When selecting rhubarb, choose stalks that are firm and crisp, with a vibrant color. Avoid stalks that are wilted or have blemishes. The color of the stalks does not necessarily indicate ripeness; both green and red stalks can be equally flavorful. However, the intensity of the red color can sometimes indicate the variety of rhubarb.
**Important Note:** Only the stalks of the rhubarb plant are edible. The leaves contain high levels of oxalic acid and are poisonous.
Rhubarb Nutrition
Rhubarb is a good source of vitamin K, vitamin C, and dietary fiber. It also contains calcium, potassium, and manganese. While the tartness of rhubarb often necessitates the addition of sugar in recipes, it can still be a part of a healthy diet when enjoyed in moderation.
More Rhubarb Recipes to Try
If you love rhubarb, here are a few other recipes you might enjoy:
* **Rhubarb Pie:** A classic spring dessert.
* **Rhubarb Crumble:** A simple and comforting dessert with a crispy topping.
* **Rhubarb Jam:** A delicious way to preserve the flavor of rhubarb.
* **Rhubarb and Strawberry Crisp:** A delightful combination of sweet and tart flavors.
* **Rhubarb Sauce:** A versatile sauce that can be served with ice cream, yogurt, or pancakes.
Conclusion
This Rhubarb Buttermilk Coffee Cake is a delightful way to celebrate the flavors of spring. With its moist, tender crumb, tangy rhubarb, and crunchy streusel topping, it’s sure to be a hit with everyone. So, gather your ingredients, preheat your oven, and get ready to bake a delicious treat that will brighten your day. Happy baking!