Why You’ll Love this Buttermilk-Rhubarb Coffee Cake Recipe
When you take your first bite of this Buttermilk-Rhubarb Coffee Cake, you’ll understand why it’s a favorite in my kitchen. The tender crumb and the tangy-sweet rhubarb create a delightful balance that keeps me coming back for more.
I love how the buttermilk adds moisture, making each slice feel indulgent yet light. The brown sugar and cinnamon topping gives it a beautiful finish, adding just the right amount of sweetness.
Whether it’s for breakfast, a snack, or dessert, this coffee cake never disappoints. I can’t wait for you to experience the joy it brings to my family!
Ingredients of Buttermilk-Rhubarb Coffee Cake
When it comes to baking, having the right ingredients on hand can make all the difference. For this Buttermilk-Rhubarb Coffee Cake, you’ll need a mix of fresh produce and pantry staples that come together to create a deliciously moist and tangy treat. It’s one of those recipes that feels cozy and inviting, perfect for a lazy weekend morning or an afternoon pick-me-up.
So, let’s gather our ingredients and get ready to whip up something special.
Ingredients:
- 1 1/2 cups chopped rhubarb (1/4-inch pieces)
- 3 tablespoons sugar (for the rhubarb)
- 1/2 cup butter, softened
- 2/3 cup sugar (for the batter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups unbleached flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 cup buttermilk
- 2 tablespoons brown sugar (for the topping)
- 1/2 teaspoon cinnamon (for the topping)
Now, let’s talk rhubarb for a second. If you’ve never worked with it before, you might be wondering what it is and where to find it. Rhubarb is a unique vegetable often used in sweet dishes, and it has a tart flavor that pairs beautifully with sugar.
When you’re at the store or farmer’s market, look for firm, bright stalks without any blemishes. And don’t be tempted to eat it raw—trust me, it’s not as sweet as you might hope. You’ll want to chop it into small pieces to help it cook down nicely in the cake.
And while we’re at it, if you don’t have buttermilk on hand, you can make your own by mixing regular milk with a bit of vinegar or lemon juice. Easy peasy!
How to Make Buttermilk-Rhubarb Coffee Cake
Alright, let’s get our hands a little dirty and plunge into the delightful process of making this Buttermilk-Rhubarb Coffee Cake. First things first, preheat your oven to 350 degrees (or 325 if you’re using a glass pan, because we want to avoid any glass drama).
While that’s heating up, grab 1 1/2 cups of chopped rhubarb and toss it into a bowl with 3 tablespoons of sugar. Give it a little stir and let it sit for a moment. This step is essential—it’s like giving the rhubarb a mini spa day, allowing it to release some of its natural juices and become even tastier.
Now, let’s whip up the batter. In a large mixing bowl, cream together 1/2 cup of softened butter and 2/3 cup of sugar using an electric mixer. You want it fluffy and light, so take your time here.
Once your butter and sugar are looking good, add in 2 large eggs, one at a time, mixing well after each addition. Don’t worry if it feels like you’re channeling your inner pastry chef; you’re doing great!
Next, stir in 1 teaspoon of vanilla extract—ah, that smell! In a separate bowl, combine 1 1/2 cups of unbleached flour, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1/8 teaspoon of baking soda. Gradually add this dry mixture to the butter and egg mixture, alternating with 1/2 cup of buttermilk. It’s like a dance, really—just don’t overmix. You want it combined, not a workout session for your arm muscles.
Once your batter is just right, gently fold in that beautiful rhubarb you prepared earlier. It may look a bit stiff, but don’t sweat it; that’s perfectly fine.
Spread the batter into your greased 8-inch baking pan, even if it doesn’t look like a Pinterest post—trust me, it’ll bake up beautifully. To finish, mix 2 tablespoons of brown sugar with 1/2 teaspoon of cinnamon and sprinkle it over the top.
Now, into the oven it goes for about 25 minutes, or until a toothpick comes out clean from the center. When it’s done, let it cool for a few minutes before serving warm or at room temperature.
And there you have it, a heartwarming coffee cake that’s sure to impress—and if it doesn’t, well, at least you got to enjoy the process. Happy baking!
Buttermilk-Rhubarb Coffee Cake Substitutions & Variations
Although the Buttermilk-Rhubarb Coffee Cake is already a delightful treat, there are plenty of substitutions and variations you can explore to make it your own.
For a twist, try substituting strawberries or blueberries for rhubarb. You could also swap regular buttermilk for almond milk or yogurt for a dairy-free option.
If you want a nutty flavor, add chopped walnuts or pecans to the batter. Experiment by adding spices like nutmeg or ginger for extra warmth.
Finally, consider drizzling a simple glaze made of powdered sugar and lemon juice on top for a sweet finish. Enjoy personalizing your cake!
What to Serve with Buttermilk-Rhubarb Coffee Cake
After personalizing your Buttermilk-Rhubarb Coffee Cake with fun substitutions, you might wonder what to serve alongside it.
I love pairing it with a dollop of fresh whipped cream or a scoop of vanilla ice cream for a delightful contrast. A side of tangy yogurt complements the sweetness too.
If you’re feeling adventurous, a light fruit salad with berries balances the richness perfectly.
For drinks, a steaming cup of coffee or a revitalizing herbal tea makes for a cozy combination.
These pairings elevate the experience and make the cake even more enjoyable, whether it’s for breakfast or an afternoon treat.
Additional Tips & Notes
To guarantee your Buttermilk-Rhubarb Coffee Cake turns out perfectly every time, I recommend a few helpful tips.
First, make sure your butter is at room temperature for easy creaming. I like to let the rhubarb sit with sugar for at least 15 minutes to draw out moisture and enhance its flavor.
When mixing the batter, be cautious not to overmix; it’s okay if a few flour streaks remain. For a delightful twist, try adding chopped nuts or a hint of lemon zest.
And remember, the cake tastes even better the next day, so let it cool completely before storing!