I suppose it’s time to stop procrastinating and think about what we’re making for Easter. You ready?
I think I am I think I am. I think I am…going to eat all of these cadbury eggs…
To me, Easter is a very good excuse to eat ALL DAY LONG. My grandma used make an epic Easter spread with grilled lamb, salad, the CRISPIEST potatoes, green beans, you name it. The highlight was always her amazing Italian Easter pie that was equal parts cheese, crust, sausage and egg. My brother and I would park ourselves in front of a tray and eat wedge after wedge in between handfuls of nonpareils. I’m gonna hafta get that recipe and some nonpareils.
Easter is also about coffee cake. A cake you can eat before or after your epic meal. A cake that can be served with coffee or a big scoop of ice cream and fresh berries. A cake that gives you leftovers to send home with guests or eat hoard in your kitchen to snack on all week long…
I think this Rhubarb Coffee Cake is a good choice for Easter. The crispy cinnamon laden top stands upon a light and fluffy crumb cake studded with tart rhubarb chunks. I call dibs on an edge piece!
And we’re off!
Gather your ingredients. It’s a very humble coffee cake. Rhubarb is the star! It doesn’t take much to highlight it.
I suppose you could add strawberries in the batter if you’d like. I was able to trick Cooper into thinking that the rhubarb chunks were strawberries (he wouldn’t ever eat anything called rhubarb). He begged me for more… Actually he told me that a ghost ate the corner. Can you believe that?? I wonder where he gets his sneakiness comes from…
We chop up the rhubarb into 1/2 inch pieces.
We mix all the dry ingredients together in a large bowl and whisk to break up clumps.
We cream the brown sugar & butter in KitchenAid Mixer. You can see that I’m wearing a green shirt in the reflection. Pro tip! If you’re taking food photos, wear a white or black shirt as a colored shirt will reflect on/in your subject.
Cream the butter & sugar. Such an amazing smell… Add an egg in one at a time and mix. Then add in the vanilla.
Now the buttermilk. It may clump up the mixture slightly. No worries! It all works out in the end.
Mix in the dry ingredients in thirds.
Fold in the chopped rhubarb.
Transfer batter into a parchment lined/buttered baking dish.
Mix the sugar with the cinnamon. We’re gonna top our cake!
Before we bake…
Baked! Yum Yum gimme some. The sad part is that we have to wait for an hour before we cut into it.
AN HOUR FEELS LIKE A LIFETIME. But be patient. It’s all good.
Let’s make it fancy. I topped mine with vanilla bean ice cream & sliced strawberries.
The cake might be slightly warm after an hour. Melty ice cream makes me swoon…
Get in there!
If you’re looking for more Coffee Cake Inspiration, check out:
- To me, Easter is a very good excuse to eat ALL DAY LONG. My grandma used make an epic Easter spread with grilled lamb, salad, the CRISPIEST potatoes, green beans, you name it. The highlight was always her amazing Italian Easter pie that was equal parts cheese, crust, sausage and egg. My brother and I would park ourselves in front of a tray and eat wedge after wedge in between handfuls of nonpareils. I’m gonna hafta get that recipe and some nonpareils.
- COCONUT CHAI COFFEE CAKE
- OATMEAL CHOCOLATE CHIP CAKE
- SOUR CREAM COFFEE CAKE W/ CHOCOLATE SWIRL
- BLUEBERRY YOGURT CAKE
- LEMON BUTTERMILK BUNDT CAKE
- EARL GREY CHOCOLATE CAKE
- CHOCOLATE SOUR CREAM BUNDT CAKE
- Rhubarb Coffee Cake
- makes one 9 x 13 inch coffee cake
- recipe slightly adapted from Bubby’s Brunch Cookbook
- for the cake:
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking soda
- 3 cups packed dark brown sugar
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 2 cups buttermilk
- 5 cups diced rhubarb (1/2 inch pieces)
- for the topping
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon