Best 5 Rhubarb Crumb Coffee Cake Recipes
Indulge in the tantalizing symphony of flavors that is Rhubarb Crumb Coffee Cake, where the tangy tartness of rhubarb intertwines harmoniously with the sweet and crumbly topping. This delectable treat is not just a cake; it's an experience that awakens your senses. Savor the buttery crumbles that encase a moist and tender cake, each bite bursting with the vibrant flavors of rhubarb and the aromatic warmth of cinnamon. But that's not all; this article also unveils a treasure trove of other irresistible recipes that will satisfy your sweet cravings. Discover the secrets behind the classic Sour Cream Coffee Cake, a timeless delight that promises a symphony of flavors and textures. For those who adore the taste of apples, embark on a culinary journey with the Apple Crumb Coffee Cake, where crisp apple slices nestle within a cloud-like crumb topping. And if you're seeking a gluten-free indulgence, the Gluten-Free Coffee Cake with Berries and Crumb Topping awaits you, offering a delightful combination of berries and a crunchy crumb topping. With so many tempting options, your taste buds are in for an extraordinary adventure.
Here are our top 5 tried and tested recipes!
RHUBARB "BIG CRUMB" COFFEECAKE
Rhubarb is an alarmingly sour vegetable passed off as a fruit, but requiring a huge mound of sugar to effect the transformation. Crumb cake is a huge mound of sugar disguised as a cake, but demanding a bracing counterpoint to allay its cloying sweetness. In this cake, the two strike a perfect balance. The extra-large crumbs are made by pinching off marbles of brown sugar dough by hand. It takes a bit more time than pulsing the ingredients in a food processor, but the result is worth the extra effort.
Provided by Melissa Clark
Categories snack, pastries, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
- To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
- To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
- Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
- Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 232 milligrams, Sugar 34 grams, TransFat 1 gram
RHUBARB CRUMB COFFEE CAKE
Since rhubarb grows well in our frigid climate, I freeze a lot of it. I have plenty on hand to make this old-fashioned coffee cake and other rhubarb treats.
Provided by Taste of Home
Time 1h
Yield 20 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish., In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 206 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 132mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB BIG CRUMB COFFEECAKE
This is an incredibly moist and not too sweet coffeecake with huge cinnamon streusel crumbs. If you like crumb topping, this is the cake for you! The recipe is from The New York Times (June 2007). You could probably substitute other fruits (like berries) but if you would need to cut down the sugar accordingly.
Provided by blucoat
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
- To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
- To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
- Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
- Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Nutrition Facts : Calories 430.1, Fat 19.1, SaturatedFat 11.6, Cholesterol 88.2, Sodium 299.4, Carbohydrate 60.6, Fiber 1.2, Sugar 29.2, Protein 4.6
RHUBARB CRUMB CAKE
When the rhubarb comes up, I'm the first one in our household to get at it. I treat my family to this cake every spring.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb. , Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350° for 35-40 minutes.
Nutrition Facts : Calories 270 calories, Fat 10g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 105mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- For a sweeter coffee cake, use more sugar in the streusel topping.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- To make sure the coffee cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the coffee cake cool for at least 15 minutes before serving so that the streusel topping has time to set.
- Serve the coffee cake with fresh fruit, whipped cream, or ice cream.
Conclusion:
This rhubarb crumb coffee cake is a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. The combination of sweet and tart rhubarb, crunchy streusel topping, and moist cake is sure to please everyone. So next time you have some rhubarb on hand, be sure to give this recipe a try!
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