Description
Sweet-tart rhubarb coffee cake with buttery crumb topping. Perfect for spring mornings!
Ingredients
2 cups chopped rhubarb
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup milk
2 eggs
1 tsp vanilla extract
1/2 cup melted butter
Crumb topping:
1/2 cup flour
1/2 cup sugar
1 tsp cinnamon
1/4 cup cold butter
Instructions
1. Preheat oven to 350°F. Grease a 9×9 pan.
2. Whisk flour, sugar, baking powder, salt, cinnamon.
3. Mix milk, eggs, vanilla separately.
4. Combine wet and dry. Fold in rhubarb.
5. Pour into pan. Make crumb topping with flour, sugar, cinnamon, cold butter.
6. Sprinkle crumb over batter.
7. Bake 40–45 min until golden. Cool slightly before serving.
Notes
Swap in strawberries for extra sweetness.
For dairy-free, use almond milk and vegan butter.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg