Make This Irresistible Buttermilk Cake with Sweet Rhubarb

Buckle up, folks, because I’ve got an irresistible baking recipe for you – my Buttermilk-Rhubarb Coffee Cake! If you love the tangy freshness of rhubarb and the comfort of a warm, moist slice of cake, then this is the recipe for you.

Let me tell you, this coffee cake is not your ordinary dessert. It’s a slice of heaven that combines the tartness of rhubarb with the buttery richness of buttermilk, and it’s topped with a crumbly cinnamon streusel that will have you drooling before it’s even out of the oven.

Whether you’re an experienced baker or just starting out, this recipe is easy to follow and produces outstanding results every time. Plus, the ingredients are common pantry staples, so you won’t need to make a special trip to the grocery store.

So dust off your mixing bowls, preheat your oven, and get ready to savor a slice of Buttermilk-Rhubarb Coffee Cake. Trust me; your family and friends will thank you for it.

Why You’ll Love This Recipe

Listen up, coffee cake lovers! I’m here to tell you why you absolutely need to try this Buttermilk-Rhubarb Coffee Cake Recipe.

First of all, let’s talk about that rhubarb. It adds a tart and tangy flavor that perfectly complements the sweetness of the crumbly cake. Plus, using fresh rhubarb in your baking is a great way to switch things up from the typical berry or chocolate desserts. Trust me, it’s a game-changer.

But we can’t forget about that buttermilk. It adds a subtle tanginess and creates a tender crumb in the cake that will keep you coming back for more. And with the perfect combo of baking soda and baking powder, this cake rises beautifully and bakes evenly.

Now let’s talk about that crumb topping: brown sugar, cinnamon, and buttery goodness all over the top of your cake – need I say more? This recipe elevates the classic crumb topping by adding a hint of cinnamon for an extra kick of flavor.

Whether you’re looking for something to pair with your morning coffee, or you want to impress your dinner guests with a unique and delicious dessert, this Buttermilk-Rhubarb Coffee Cake won’t disappoint. Trust me, once you try it, you’ll never look at coffee cake the same way again.

Ingredient List

Here’s what you’ll need to make this Buttermilk-Rhubarb Coffee Cake Recipe:

• Unbleached all-purpose flour (2 cups): The base of the cake. You can use gluten-free flour as well, but it might change the texture.
• Baking soda (1 teaspoon) and Baking powder (1 teaspoon): Both are needed for the cake to rise properly.
• Salt (1/2 teaspoon): To balance the sweetness of the cake.
• Buttermilk (1 1/2 cups): It gives a tangy flavor and keeps the cake moist.
• Butter (1 cup softened): Provides richness and flavor to the cake.
• Sugar (1 1/2 cups divided): Sweetens the batter and also used in making crumb topping.
• Brown sugar (½ cup packed): Has a molasses-like flavor that compliments rhubarb’s tartness. Used in cake batter and crumb topping.
• Eggs (2 large): Helps with binding and adds structure to the cake.
• Vanilla extract (1 teaspoon): Enhances the flavor of each ingredient.
• Rhubarb (2 cups chopped): Fresh rhubarb adds tartness and texture to the cake. You can use frozen rhubarb as well, but make sure to thaw it first.

Optional ingredients for variation:

• Cinnamon (1 teaspoon): Add a warm spicy note to the batter
• Strawberry or Blueberry: Use them instead of Rhubarb for a fresh twist on our classic recipe

Note – If you want an extra-decadent coffee cake, add a dollop of sour cream or sprinkle some nuts on top.

The Recipe How-To

https://www.youtube.com/watch?v=rNRZWv3b5U0

Now, get ready to bake a show-stopping coffee cake, my fellow caffeine lover. This Buttermilk-Rhubarb Coffee Cake recipe is one of a kind, and you’ll soon know why!

Mixing the Batter

Step 1: Preheat your oven

First things first: preheat your oven! Set it at 350F.

Step 2: Begin mixing the wet ingredients

In a large bowl, cream 1 cup of butter with 1 and 1/2 cup of sugar until light and fluffy. Add in two large eggs, one at a time, and beat well after each addition. Then, add in 1 teaspoon of vanilla.

Step 3: Bring together the dry ingredients

In another bowl, whisk together 2 cups of unbleached flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Step 4: Incorporate your dry ingredients into the wet ones

Alternate adding flour mixture and buttermilk (1/2 cup) to the butter mixture while beating continuously. Mix until smooth.

Adding the Rhubarb

Step 5: Prepare the rhubarb

Wash and dice around 3 cups of fresh rhubarb into small pieces.

Step six: Combine dry mixture with rhubarb

Add roughly chopped rhubarb to dry ingredients mix carefully so as not to bruise or damage it.

Step seven: Pour batter in baking dish

Grease a large baking pan (9x13inch), then pour batter into prepared baking dish.

Creating Crumb Topping

Step eight: Mix crumb topping ingredients together

Mix together 1 and 1/2 cups flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 2 teaspoons baking powder, 1/2 cup softened butter, and 1 cup of brown sugar until well combined. The mixture should resemble coarse crumbs.

Finishing Touches

Step nine: Sprinkle crumb topping over batter

Sprinkle the crumb topping evenly over the batter in the baking dish.

Step ten: Bake for an hour

Bake for an hour at 350F or until cooked through (toothpick test). Once baked leave to cool on the rack completely for ~30 minutes before slicing and serving.

This coffee cake pairs perfectly with a hot cup of coffee. Sit back, relax and savor every bite!

Substitutions and Variations

Listen up, folks. I know sometimes you don’t have all the ingredients at hand, or maybe you’re just looking for a twist. Fear not, for I have got some substitution and variation tips for you to get creative with this recipe.

First off, let’s talk rhubarb. If you can’t find any fresh rhubarb, frozen will work just fine. Alternatively, you can swap the rhubarb for other seasonal fruits like strawberries or blueberries for a sweet and fruity flavor.

Now, hear me out on this one: cinnamon and brown sugar are undoubtedly the stars of the crumb topping. But if you’re feeling adventurous, swap the cinnamon out for cardamom or nutmeg to add some extra warmth and spice to your cake.

Some of you may be gluten-free or have dietary restrictions that prevent you from using traditional flour. That’s alright, my friends. You can substitute the unbleached flour with a gluten-free option or use almond or coconut flour instead.

If buttermilk isn’t available at your local grocery store, don’t freak out! You can make your own by mixing one tablespoon of vinegar or lemon juice with one cup of milk and letting it sit for five minutes.

Lastly, if you want to take this recipe to the next level, try adding a dollop of whipped cream or a scoop of vanilla ice cream on top. Trust me, it’ll be worth it.

Don’t be afraid to experiment with these substitutions and variations, folks! It’s how new recipes are created and old ones are improved upon. Happy baking!

Serving and Pairing

When it comes to the serving and pairing of this exquisite buttermilk-rhubarb coffee cake recipe, you’ll be amazed at how versatile it can be. Whether you’re celebrating a special occasion or just need a comforting dessert for a cozy night in, this coffee cake is an excellent choice.

One way to serve this coffee cake is as a delicious breakfast treat perfect for lazy Sunday mornings. Simply slice it up and serve with a hot cup of coffee or tea for the ultimate indulgence. The warm flavors of cinnamon and brown sugar combine with the fresh tartness of the rhubarb to make an unforgettable taste experience that’s sure to please.

Another great pairing option is to serve this rhubarb coffee cake as a tasty after-dinner dessert. Add a dollop of whipped cream on top or pair it with a scoop of vanilla ice cream for extra sweetness. This versatile recipe can also be served alongside freshly cut fruits or other desserts to mix up your dessert menu.

If you’re looking for unique ways to incorporate this dessert into your meal plan, consider using it as an ingredient in another dish! You could try crumbling the cake onto yogurt parfaits, using it as a base for strawberry-rhubarb crumble cake, or even serving it with fresh berries and cream for a delectable twist on classic summer pies.

Come rain or shine, this moist and flavorful buttermilk-rhubarb coffee cake is guaranteed to hit the spot. Serve it up for any occasion and watch your guests rave about its delightful taste!

Make-Ahead, Storing and Reheating

You want that Buttermilk-Rhubarb Coffee Cake to stay fresh and yummy for as long as possible, don’t you? I mean, who wouldn’t want a slice of this cake with a nice cup of hot coffee in the morning for days on end? Lucky for you, dear reader, I’ve got some great tips on make-ahead, storing and reheating this delicacy.

If you want to prepare the cake ahead of time, you can make the batter up to two days before baking it. Just cover it tightly with plastic wrap and store it in the refrigerator until you’re ready to bake. When it’s time to bake, make sure the batter reaches room temperature before baking to ensure even cooking.

Once you’ve baked your cake and enjoyed a few slices (who’s counting?) – you might want to save some for later. No sweat. Just cover it tightly with plastic wrap or aluminum foil and place it in an airtight container. You can either store it at room temperature or in the fridge for up to four days.

Ah! You’re craving another slice already?! I got you covered. To reheat your Buttermilk-Rhubarb Coffee Cake, simply place it in the microwave for 15-20 seconds on low heat or pop it into a 350°F oven for 5-10 minutes. Serve it warm with a dollop of whipped cream or vanilla ice cream and you’ll be transported to baked heaven!

With these tips, you can enjoy your Buttermilk-Rhubarb Coffee Cake any time of day, any day of the week – whether fresh out of the oven or reheated from the fridge. Trust me; your taste buds will thank you.

Tips for Perfect Results

Let me share with you some tips to ensure that you make the perfect Buttermilk-Rhubarb Coffee Cake. I’m not just here to guide you through the recipe; I want to see a masterpiece come out of your kitchen.

First, make sure your oven is properly preheated to the exact temperature, otherwise, your cake won’t cook evenly. Keep an eye on the timer and do not open the oven until at least 80% of the cooking time has lapsed. Trust me; I’ve made this mistake, and it ended in a disaster.

Second, do not over-mix the batter; it will ruin your cake’s texture. To prevent this from happening, mix dry ingredients separately, then slowly incorporate them into wet ones with a spatula or a whisk only until no large lumps are visible.

Third, if you’re looking for a gluten-free version of Buttermilk-Rhubarb Coffee Cake – replace all-purpose flour with a gluten-free all-purpose flour blend in the same amounts. Add an extra teaspoon of baking powder per cup of flour blend to help rise better.

Fourth, before adding rhubarb to the batter, sprinkle it with one tablespoon of unbleached flour – doing so will prevent it from sinking to the bottom.

Lastly, you can experiment with any fresh fruit in season that you have available in place of rhubarb. Enjoy your masterpiece plain or served warm with whipped cream or a scoop of vanilla ice-cream.

With these tips in mind, I hope that you make an outstanding Buttermilk-Rhubarb Coffee Cake that leaves everyone begging for more.

FAQ

As a barista, I’ve made this Buttermilk-Rhubarb Coffee Cake Recipe countless times, and I’ve received numerous questions about it from my customers. To help you troubleshoot and get the most out of this recipe, I’ll answer some of the frequently asked questions in this section. So whether you’re new to baking or just looking for some tips, keep reading!

What does buttermilk do to a cake?

When it comes to baking, buttermilk plays three important roles. Firstly, it acts as a natural tenderizer that keeps baked goods moist and tender. Secondly, buttermilk adds a tangy flavor to the cake, which balances out the sweetness and imparts a rich, buttery taste. Lastly, buttermilk helps the cake rise to its full potential, making it light and fluffy.

How do you make a Mary Berry Coffee Cake?

For this recipe, we’ll need 100g/3½oz of softened unsalted butter and a little extra for greasing. We will also need 100g/3½oz of caster sugar, which pairs perfectly with the butter. To add moisture and richness, two large free-range eggs are key. For the base of the cake, we’ll use 100g/3½oz of self-raising flour, which will help the cake rise. And, to give it an extra boost, a level teaspoon of baking powder is also required. We’ll add a little crunch to the cake with 50g/1¾oz of chopped walnuts. As a final touch, a tablespoon of coffee essence is included to add some depth of flavor.

What is the cake called with coffee in it?

Coffee cake, also known as kaffekuchen, is a type of cake that boasts a deliciously sweet and cinnamon-y flavor profile. This single layer cake is topped with streusel, a crumbly mixture of flour, butter, and sugar. It’s worth noting that some coffee cakes even have streusel layered within the cake as a filling.

What is coffee cake topping made of?

Alright, to create the delectable crunchy topping for our drinks, I start by combining a mix of sugars, cinnamon, and a pinch of salt in a bowl. Then, I pour in some melted butter and give it a good whisk until fully incorporated. Next, I add flour and mix it with a rubber spatula until the mixture is moist but not too clumpy. Afterward, I spread the mixture out on some parchment paper and let it dry until it’s time to use it. This lends a sweet, cinnamon flavor with the perfect crunch to our drinks.

Bottom Line

But wait, there’s more!

Before you go, I must say that this Buttermilk-Rhubarb Coffee Cake recipe is not just any ordinary coffee cake recipe. It’s a masterpiece that will make your taste buds dance with joy. The perfect balance of tangy rhubarb and sweet buttery cake will leave you wanting more.

So gather all the ingredients, put on your apron, and let’s start baking. Follow the step-by-step instructions and don’t be afraid to experiment with different variations.

By the end of it all, you’ll have a delicious Buttermilk-Rhubarb Coffee Cake that’s perfect for breakfast, dessert or even as a snack to share with your loved ones. Trust me; you won’t regret it.

So what are you waiting for? Get into the kitchen and start baking!

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