Rhubarb Streusel Coffee Cake
Recipes by Chef Steph
Rhubarb Streusel Coffee Cake
The perfect pairing for an afternoon tea!
ingredients
Cake Batter
- 1 cup - butter, room temperature
- 1 cup - granulated sugar
- 1 teaspoon - vanilla extract
- 4 large - eggs
- 3 cups - all-purpose flour
- 2 1/2 teaspoons - baking powder
- 1 pinch - salt
- 1/2 cup - milk
- 5 1/2 cups - sliced fresh rhubarb, sliced 1/2 inch thick
Streusel Topping
- 1 1/2 cup - all-purpose flour
- 1/2 cup - sugar
- 1 teaspoon - vanilla extract
- 1 pinch - salt
- 1/4 teaspoon - cinnamon
- 3/4 cup - butter, cold
Prep time10 minutes
Cook Time50 minutes
Serves6 to 10
Directions
- Preheat the oven to 350°F and grease a 9x13-inch baking pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter, sugar, vanilla extract, and eggs. Mix for 3-4 minutes at medium speed until combined.
- In a small bowl combine flour, baking powder, and salt.
- With the mixer running at low speed, alternately add flour mixture and milk in two portions. Mix until just combined. Don't overmix.
- Pour batter into prepared pan and spread evenly. Top with sliced rhubarb and spread evenly.
- To make the streusel, combine flour, sugar, vanilla extract, salt, cinnamon, and butter in a bowl. Mix for 2-3 minutes until all the flour is incorporated. Distribute the streusel evenly over the rhubarb.
- Bake for about 45-50 minutes, or until a toothpick comes out clean. Let cool then serve with whipped cream or vanilla ice cream.
