Get ready to transform your morning routine with a slice of pure culinary magic! This Rhubarb Citrus Coffee Cake isn't just another breakfast treat – it's a flavor explosion that will make your taste buds dance and your kitchen smell absolutely irresistible. Imagine the perfect balance of tart rhubarb, zesty orange, and tender cake that melts in your mouth, creating a breakfast experience that's both comforting and exciting. Whether you're a seasoned baker or a weekend kitchen warrior, this recipe promises to elevate your morning game and impress everyone at your table!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent the cake from sticking.
- In a large mixing bowl, cream together the 1/2 cup of softened butter and 1 cup of sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the 2 eggs to the butter and sugar mixture, one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the 1 1/2 cups of flour, 1 tsp of baking powder, and 1/2 tsp of salt. Gradually add this dry mixture to the wet ingredients, alternating with the 1/2 cup of orange juice. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
- Gently fold in the 2 cups of chopped rhubarb into the batter, ensuring that the rhubarb is evenly distributed throughout.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden brown.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, you can serve the Rhubarb Citrus Coffee Cake as is, or dust it with powdered sugar for an extra touch. Enjoy!
Tips
- Choose Fresh Rhubarb: For the best flavor, select crisp, bright red rhubarb stalks that are firm to the touch.
- Room Temperature Ingredients: Ensure butter, eggs, and orange juice are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Rhubarb Prep: If using frozen rhubarb, pat it dry to prevent excess moisture in the cake.
- Check for Doneness: Use the toothpick test – it should come out clean with just a few moist crumbs.
- Serving Suggestion: For an extra touch, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
