Rhubarb Coffee Cake

Course: Brunch, Dessert

Cuisine: North American

Prep Time: 30

Cook Time: 1 10

Total Time: 1 40

Servings: servings

Calories: 185kcal

Author: Lord Byron's Kitchen

With two whole cups of chopped rhubarb and a good amount of lemon zest, this Rhubarb Coffee Cake tastes tangy, sweet, and very refreshing. With a sweet walnut crumb topping, this is one cake that should be served with a hot tea or coffee. Perfect served with whipped cream for dessert, as an afternoon snack, or for a fancy brunch too!

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Ingredients

For the Cake:

2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 large egg, beaten
1/2 cup whole milk
1/4 cup salted butter, softened
2 teaspoons lemon zest
2 cups fresh rhubarb, washed, patted dry, and cut into 1/4 inch pieces

For the Crumb Topping:

1/3 cup sugar
1/4 cup all purpose flour
1/2 cup chopped walnuts
1/4 teaspoon cinnamon
3 tablespoons salted butter, softened

Instructions

Preheat your oven to 350°F. Grease and line a 9 inch springform cake pan with parchment paper. Set aside.
Add the flour, sugar, and baking powder to a mixing bowl. Whisk together.
Next, add the beaten egg, softened butter, milk, and lemon zest. Beat until just combined. Batter will be very thick.
Add the rhubarb and use a wooden spoon or spatula to mix the fruit through the batter.
Transfer batter to prepared baking pan. Spread the batter out until level.
Next, add all of the crumb topping ingredients to a bowl. Use a mixer to beat in the butter. This mixture will be crumbly.
Evenly distribute the topping over the batter.
Bake for one hour. Depending on your oven, the cake may bake faster. Check at the 50 minute mark. Insert a wooden toothpick into the center of the cake. If it comes out clean, the cake is done. If not, close the oven door and bake for 10 minutes more. Test with an unused toothpick once again.
When done, remove from oven and allow to fully cool in the pan.
Slice into 8 or 16 slices and serve. Cake can be stored, covered, for 3 days.

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