Can I use frozen rhubarb in Rhubarb Coffee Cake with Buttermilk?

Yes, frozen rhubarb works well in Rhubarb Coffee Cake with Buttermilk. Make sure to thaw and drain it thoroughly before adding it to the batter. Excess moisture can affect the texture of the cake, so pat it dry if needed.

How do I store Rhubarb Coffee Cake with Buttermilk?

Store your Rhubarb Coffee Cake with Buttermilk in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. You can also freeze slices individually for up to two months and thaw as needed.

What makes buttermilk important in this recipe?

Buttermilk is key to achieving a moist and tender crumb in Rhubarb Coffee Cake with Buttermilk. Its acidity reacts with baking soda to create a light texture while also adding a subtle tang that complements the rhubarb.

Can I make Rhubarb Coffee Cake with Buttermilk gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free 1:1 baking flour blend. This allows you to enjoy Rhubarb Coffee Cake with Buttermilk without compromising texture or flavor.

Rhubarb Coffee Cake with Buttermilk Easy Recipe

Name: Rhubarb Coffee Cake with Buttermilk
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup brown sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (softened); 2 large eggs; 1 cup buttermilk; 1 teaspoon vanilla extract; 2 cups fresh rhubarb (chopped); 1 teaspoon ground cinnamon; 1/2 cup chopped nuts (optional)

Description

Rhubarb Coffee Cake with Buttermilk is a moist, tender, and tangy-sweet dessert perfect for brunch or afternoon treats. Made with fresh rhubarb and rich buttermilk, this comforting coffee cake delivers a soft crumb and balanced flavor in every bite.

Ingredients

Scale

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 cups fresh rhubarb (chopped)
1 teaspoon ground cinnamon
1/2 cup chopped nuts (optional)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a bowl, whisk together flour, baking soda, salt, and cinnamon.
In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Alternate adding dry ingredients and buttermilk to the wet mixture, mixing until just combined.
Fold in chopped rhubarb and optional nuts gently.
Pour batter into the prepared pan and spread evenly.
Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
Cool before slicing and serving.

Notes

Use fresh rhubarb for best flavor, but frozen can be used if thawed and drained.
Do not overmix the batter to keep the cake tender.
Add a streusel topping for extra texture and sweetness.
Store in an airtight container at room temperature for up to 2 days.
This cake can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg