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Rhubarb Coffee Cake with Crumb Topping - Spring is here with this rhubarb coffee cake, which has a tart layer of rhubarb sandwiched between soft cake on the bottom and crumb topping above. A little sweet, a little tart, and all yummy! | justalittlebitofbacon.com
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Rhubarb Coffee Cake with a Crumb Topping

This rhubarb coffee cake has a tart layer of rhubarb sandwiched between soft cake on the bottom and crumb topping above.
Course Dessert
Cuisine American
Keyword rhubarb breakfast cake, rhubarb coffee cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings
Calories 400kcal
Author justalittlebitofbacon

Ingredients

Rhubarb Filling

  • 3 tbsp granulated sugar
  • 2 tsp lemon zest, from one lemon
  • 3/4 lb (about 5 medium stalks) rhubarb, cut in 3/4-inch slices
  • 1 tbsp orange juice

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 6 tbsp unsalted butter, cut into 1/2 inch pieces
  • 1/4 cup packed brown sugar
  • 1/3 cup pecans
  • 1/8 tsp table salt

Cake Batter

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 8 tbsp 1 stick unsalted butter, cool room temperature (60F)
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1/3 cup milk

Instructions

  • Get Organized: Set the oven at 350F. Butter a 9-inch springform pan. Dust it with flour, shaking out the excess.
  • Make the Rhubarb Filling: In a small bowl rub the sugar and lemon zest together with your fingers. Add the rhubarb and orange juice, toss, and set aside.
  • Make the Crumb Topping: In the bowl of a food processor, combine the flour, butter, brown sugar, pecans, and salt. Process until well combined. Then put the crumb topping into the refrigerator while you make the cake.
  • Make the Cake Batter: In a bowl, add the flour, baking powder, and salt. Whisk to combine.
  • With a standing mixer (or with a hand mixer), beat the butter at medium speed for 2 minutes until light and creamy. Add the sugar and beat for 2 minutes more. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
  • With the mixer set on low, mix in the flour mixture just until the dry ingredients are blended. Add the milk and mix just until incorporated. Scrape down the bowl and give the batter a final stir with a rubber spatula.
  • Assemble the Cake: Spread the batter in the pan, smoothing the top with the spatula. Distribute the rhubarb over the batter and spread the crumb topping over the rhubarb.
  • Bake: Bake the cake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out with only a few crumbs attached.

Notes

  • Whole Wheat Flour: I use white whole wheat flour from King Arthur Flour.
  • Eggs: To bring the eggs to room temperature quickly, put them in a bowl of warm water for a few minutes.

Nutrition

Calories: 400kcal