Imagine sinking your fork into a moist, tender coffee cake bursting with tangy rhubarb and warm cinnamon, filling your kitchen with an irresistible aroma that promises pure comfort and delight. This Rhubarb Bill's Coffee Cake isn't just a dessert—it's a nostalgic journey that transforms simple ingredients into a spectacular treat that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new weekend breakfast or afternoon indulgence sensation!
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
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
- Wash and chop the rhubarb into small, uniform pieces approximately 1/2 inch in length. Set aside.
- In a medium bowl, sift together flour, baking powder, and baking soda. Whisk to combine and ensure even distribution of leavening agents.
- In a large mixing bowl, cream together softened butter and white sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold chopped rhubarb into the batter, distributing evenly throughout.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- In a small bowl, mix brown sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15-20 minutes before slicing and serving.
Tips
- Choose Fresh Rhubarb: Select firm, bright-colored rhubarb stalks for the best flavor and texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing.
- Check for Doneness: Use the toothpick test—it should come out clean with just a few moist crumbs.
- Cooling is Key: Let the cake cool in the pan to allow it to set properly and make slicing easier.
- Storage Tip: Store covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
