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Rhubarb Coffee Cake

Rose McAvoy
Tangy rhubarb is sprinkled throughout this moist and springy cake. Serve as the sweet note to end a brunch or with a cup of afternoon tea. This makes a beautiful gluten free cake. The finished cake is very moist and slightly denser than the wheat flour version. See notes below for gluten free alterations.
5 from 1 vote
Print Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Calories 278 kcal

Ingredients
  

  • ½ lb rhubarb fresh or frozen (1 ½- 2 cups chopped)
  • 200 grams or approximately 1 ¼ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons butter
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • ½ cup low fat buttermilk
  • 1 tablespoon flour

Instructions
 

  • Prep: Rinse, dry and chop the rhubarb into ½ inch cubes.
  • Prepare a 9 inch cake pan by placing a circle of parchment in the bottom and lightly greasing the sides of the pan. Preheat the oven to 350 degrees
  • Sift together the flour, baking powder, and salt. Set aside.
  • Use an electric mixer to whip the butter and sugar until they are light and fluffy. Should take about 2-3 minutes on medium speed. Add the eggs and vanilla. Continue whipping for another 1-2 minutes. You want the batter to fluff up a bit and turn a smooth buttery yellow.
  • Alternate adding the dry ingredients and the buttermilk. Begin with ⅓ of flour mixture and mix just enough to combine then add ½ of the milk again mixing just enough to combine. Continue adding the flour, milk, flour until the batter is an even texture and color.
  • Toss the chopped rhubarb with 1 tablespoon of flour. Fold half of the rhubarb into the batter then spoon the batter into the prepared cake pan. Smooth the top so it is roughly even, it can be a little lumpy bumpy and top the cake with the remaining rhubarb.
  • Bake the cake for 50-60 minutes. Check for doneness after 50 minutes by inserting a toothpick into the center of the cake. If it comes out sticky continue baking for 5 to 10 additional minutes or until a toothpick comes out clean. Let the cake to sit in the pan for 10 minutes before transferring the cake to a cooling rack. Allow the cake to cool completely before serving – several hours if possible.

Notes

To make this cake gluten free substitute 180 grams of gluten free all purpose flour. Include 1 teaspoon of xanthan gum if your flour mixture does not include xanthan.
For the gluten free version you may have better results tossing the rhubarb in 1 teaspoon of tapioca flour and 2 teaspoons of all purpose mix.
After baking do not turn the gluten free cake out of the pan to cool. Wait until it reaches room temperature and transfer carefully to your serving plate. For best results serve plated by the slice.
Store both versions of this cake tightly wrapped in the refrigerator.

Nutrition

Serving: 1gCalories: 278kcalCarbohydrates: 42gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 70mgSodium: 114mgFiber: 1gSugar: 20g
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