This quick and easy Rhubarb Walnut Coffee Cake is so tasty! It’s a delightful treat that combines the tangy flavor of rhubarb with a crunchy walnut topping, offering a delightful texture with every bite. This combination is complemented by the warm aroma of cinnamon and brown sugar.
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This rhubarb walnut coffee cake is a bakery-worthy treat. Whether enjoyed for breakfast or as a delightful dessert, this coffee cake is a true crowd-pleaser that will leave you craving more.
RHUBARB WALNUT COFFEE CAKE IS MY FAMILY’S FAVORITE!
If you’re familiar with my advocacy for rhubarb, you’ll understand my excitement about this recipe. Rhubarb Walnut Coffee Cake has become a beloved family favorite in our home, and it could easily become a cherished addition to yours as well. Give it a try and discover a potential new family favorite that celebrates the delightful flavors of rhubarb and the satisfying crunch of walnuts.
Want more rhubarb dessert recipe? You might enjoy Rhubarb Cake a light summer treat perfect for any occasion, or perhaps a Rhubarb Strawberry Sauce, sweet, tangy, and smooth, ideal for topping ice cream, pancakes, or simply enjoying by the spoonful.
Do you have a favorite rhubarb recipe? I’d love to hear about it if you do.
BUTTERMILK RHUBARB WALNUT COFFEE CAKE WITH CINNAMON TOPPING
I adore coffee cake because it conveniently doubles as a breakfast option in the morning and a quick and easy dessert to prepare. The versatility of coffee cake makes it an absolute favorite, providing a scrumptious choice for any time of day.
This recipe combines all my favorite elements of coffee cake. The cake is moist, tender, and has a slight density without being too heavy. It is generously loaded with fresh rhubarb and features a secret ingredient, buttermilk. Buttermilk serves as an essential ingredient in this cake, and it not only adds moisture but also contributes to its tender and slightly tangy texture. To finish it off, there is a delicious topping made with walnuts, brown sugar, and cinnamon.
Whether you enjoy it with a cup of coffee in the morning or savor it as a dessert after a long day, this rhubarb walnut coffee cake recipe is sure to please. Its versatility and scrumptiousness make it a true favorite that you’ll find yourself making again and again.
WHAT MAKES THIS RHUBARB WALNUT COFFEE CAKE SO GOOD?
- The moist and buttery texture of the cake adds a satisfying melt-in-your-mouth element to every bite. Unless you over baked it.
- The warm and inviting aroma of cinnamon and brown sugar enhances the overall deliciousness, making this coffee cake a true delightful treat.
- The combination of tangy rhubarb and crunchy walnuts creates a delightful flavor.
HOW TO SERVE RHUBARB WALNUT COFFEE CAKE?
I think the perfect time to eat this rhubarb walnut cake is about an hour after it emerges from the oven, especially when accompanied by a generous scoop of creamy vanilla ice cream. The cake will still be warm, allowing its flavors to melt together beautifully, while the contrasting temperatures create a delightful sensation. Pairing it with vanilla ice cream enhances the overall experience, creating a harmonious balance of warm and cool, sweet and tangy. Believe me, this combination is incredibly delightful, and you’ll crave more with every delicious bite.
WHY SHOULD YOU CONSIDER GROWING RHUBARB IN YOUR GARDEN?
I absolutely encourage you to grow rhubarb in your garden, as it opens up a world of culinary possibilities with this tangy and tart vegetable. Once established, rhubarb plants provide a bountiful harvest year after year, allowing you to enjoy its unique flavor in a variety of delicious recipes. From classic pies and crumbles to jams, compotes, and even savory dishes like rhubarb chutneys, you’ll have a constant supply of fresh rhubarb to elevate your cooking and baking endeavors. Plus, the vibrant red and green stalks of rhubarb make a visually appealing addition to your garden. So, why not embrace the joys of growing rhubarb and unlock the potential for delectable homemade creations right at your fingertips? SO, add rhubarb to your garden list for next spring!
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WHAT SHOULD I DO IF THE RHUBARB IS STRINGY WITH LARGE AND OLDER STALKS?
If your rhubarb is stringy stalks, especially when dealing with larger and older ones, there are a few steps you can take to minimize the stringiness. One option is to peel off the outer layer of the stalks using a vegetable peeler, as this can help remove some of the fibrous strings. Or break a pice off and lightly pull down, and the strings will pull off as well. Additionally, cutting the rhubarb into smaller, bite-sized pieces can aid in breaking down the fibers and reducing the noticeable stringiness.
WHY DOES RHUBARB TASTE SOUR?
Rhubarb tastes sour because it contains natural acids, particularly oxalic acid. This acid gives rhubarb its distinctive tangy flavor. When you bite into a piece of raw rhubarb, the acids stimulate your taste buds and create a sour sensation. The tartness of rhubarb can vary depending on factors such as the variety of rhubarb, its level of ripeness, and how it is cooked or prepared. To balance out the sourness, rhubarb is often sweetened with sugar or combined with other sweet ingredients in recipes like pies or cakes.
INGREDIENTS FOR RHUBARB WALNUT COFFEE CAKE
For the Cake
- All-purpose flour
- Granulated sugar
- Egg – at room temperature
- Unsalted butter – at room temperature
- Baking soda
- Buttermilk- at room temperature
- Vanilla extract
- Salt
- Fresh Rhubarb
For The Topping
- Walnuts
- Brown sugar
- Cinnamon
* For the full list of ingredients and measurements, please see the recipe card at the end of this post.
HOW TO MAKE RHUBARB WALNUT COFFEE CAKE
You’ll find the full recipe instructions in the recipe card below.
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking pan with cooking spray or grease it with butter and line it with a piece of parchment paper that covers the bottom and extends past the sides of the pan. You will use this as handles to pull the cake out of the pan once it has cooled completely. I like to secure the parchment paper with some small bulldog clips while transferring the batter to the loaf pan, but make sure to remove them before baking.
- In a medium bowl, add the walnuts, cinnamon, and brown sugar. Mix them together using a fork, and then set the mixture aside.
- In a separate bowl, sift the flour, salt, and baking soda together.
- In a large bowl, cream room-temperature butter and sugar using a hand mixer until light and fluffy, which should take about 5-6 minutes. Then, beat in the egg. Stir in the buttermilk and vanilla extract.
- Add the flour mixture and mix gently until combined. The batter will be thick. Fold in the rhubarb.
- Scoop the batter into the prepared 9×13 baking pan, spreading it out evenly. Sprinkle the walnut, cinnamon, and brown sugar mixture evenly over the top of the cake batter, pressing the walnuts into the cake slightly using the back of a spoon.
- Bake in a 350-degree oven for about 35-40 minutes or until a toothpick comes out clean. Remove the cake from the oven and allow it to cool at room temperature before slicing. It is best served warm or at room temperature. Enjoy!
TIPS FOR MAKING RHUBARB WALNUT COFFEE CAKE
- Quality ingredients: Use fresh and high-quality ingredients, including rhubarb, walnuts, and aromatic spices, to enhance the overall flavor.
- Room temperature ingredients: Bring ingredients like butter, egg, and buttermilk to room temperature before using. This helps with better incorporation and a more even texture.
- Mixing technique: Be mindful not to overmix the batter. Mix until the ingredients are just combined to avoid a dense or tough texture.
- Preparing the pan: Ensure the baking pan is properly greased or lined with parchment paper to prevent the cake from sticking and ensure easy removal.
- Don’t overbake: Keep a close eye on the cake while it bakes to avoid overbaking. Overbaking can result in a dry cake, so test for doneness a few minutes before the recommended baking time.
- Allow for cooling time: Allow the coffee cake to cool in the pan for a while before transferring it to a wire rack. This helps set the texture and prevents it from crumbling.
- Top with a glaze: If you want to take make this cake extra sweet, you can add a simple drizzle on top. It’s just powdered sugar, milk and a touch of vanilla extract.
HOW TO STORE COFFEE CAKE
Allow the cake to cool completely before storing. Store any leftovers cake lightly covered for the first day. You can store the cake in an airtight container if desired, but the cake will get soft. That’s not a bad thing, just something to be aware of. If you plan to consume the cake within 1-2 days, you can keep it at room temperature. If you want to keep it longer, store it in the refrigerator for up to 4-5 days.
Yes, you can freeze this cake (if using fresh rhubarb). This cake can be frozen for up to 2-3 months. Remove it from the pan and wrap it tightly in plastic wrap, then place it in a sealed container. You can freeze large sections or the entire cake together, or opt for individual sliced portions. When you’re ready to enjoy it, thaw it uncovered at room temperature, if possible.
FAQ’s
What is buttermilk?
Buttermilk is a dairy product that is commonly used in baking and cooking. It is a tangy and slightly acidic milk-like liquid. Buttermilk is often used as an ingredient in recipes to provide moisture, tenderness, and a subtle tang to baked goods such as cakes, biscuits, and pancakes. It also helps activate leavening agents like baking soda, resulting in a light and fluffy texture. In addition to its culinary uses, buttermilk can also be enjoyed on its own or used as a base for salad dressings and marinades.
Can I make buttermilk at home?
Yes, you can definitely make buttermilk at home! It may not have the exact same flavor and consistency as store-bought buttermilk, but it serves the purpose and adds a tangy touch to your baked goods.
Making buttermilk at home is quite simple, and you only need two ingredients: milk and an acidic component. Regular milk is soured by adding either white vinegar or lemon juice and allowing to stand for 10-15 minutes before using. During this time, the milk will thicken slightly and curdle, resembling the texture and tanginess of buttermilk. After the designated time, your homemade buttermilk is ready to use in your desired recipe.
Can I reduce the sugar?
Yes, you can certainly reduce the amount of sugar in a rhubarb cake if you prefer a less sweet version. However, it’s important to note that sugar plays a role in the overall structure, moisture, and sweetness of the cake, so reducing it too much may affect the texture and flavor. The amount of sugar in this cake recipe, as written, produces a pleasantly but not overly sweet cake, which balances the tartness of the rhubarb.
VARIATIONS & SUBSTITUTIONS
- Sugar – you can use brown sugar instead of white sugar for the cake batter, if you prefer.
- Rhubarb– use fresh or frozen rhubarb. For frozen rhubarb, use from frozen. No need to thaw. Allow a bit of extra baking time if using frozen rhubarb.
- Walnuts – you can use pecans, almonds or instead of walnuts, if you like. Or, if you don’t want nuts, simply omit them.
- Butter – you can use salted butter, but just skip the salt in the recipe.
MORE CAKE IDEAS
- Lemon Poppy Seed Cake
- Rhubarb Cake
- Easy Strawberry Cake
- Chocolate Loaf Cake with Pears
- Orange Bundt Cake
- Orange Upside Down Cake
DID YOU MAKE THIS RECIPE AND LOVE IT?
I hope you enjoy this Rhubarb Walnut Coffee Cake as much as I do! If you try out this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️
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Happy Baking! -A
The nutritional and calories information shown is an estimated provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counselling.
Rhubarb Walnut Coffee Cake
Equipment
- 9×13 baking pan
- Hand-held mixer or stand mixer
- Rubber spatula
Ingredients
For the Cake:
- 2 cups unbleached all-purpose four
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 cup buttermilk room temperature
- 1 teaspoon pure vanilla extract
- 3 cups cut fresh rhubarb about 1/2" pieces
Walnut Topping:
- ½ cup chopped walnuts or pecans
- ¼ cup packed brown sugar
- 1½ teaspoons cinnamon
Instructions
Cake butter
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking pan with cooking spray or grease it with butter and line it with a piece of parchment paper that covers the bottom and extends past the sides of the pan. You will use this as handles to pull the cake out of the pan once it has cooled completely. Set aside.
- In a medium bowl, add the walnuts, cinnamon, and brown sugar. Mix them together using a fork, and then set the mixture aside.
- In a medium-sized bowl, sift the flour, salt, and baking soda together. Set the mixture aside
- In a large bowl, cream room-temperature butter and sugar using a hand mixer until light and fluffy, which should take about 5-6 minutes. Then, beat in the egg. Stir in the buttermilk and vanilla extract.
- Add the flour mixture and mix gently until combined. The batter will be thick. Fold in the rhubarb with spoon or rubber spatula.
- Scoop the batter into the prepared baking pan, spreading it out evenly. Sprinkle the walnut, cinnamon, and brown sugar mixture evenly over the top of the cake batter, pressing the walnuts into the cake slightly using the back of a spoon.
- Bake in a 350-degree oven for about 35-40 minutes or until a toothpick comes out clean. Remove the cake from the oven and allow it to cool at room temperature before slicing. It is best served warm or at room temperature.
Notes
- Store at room temperature or in the refrigerator: If you plan to consume the cake within 1-2 days, you can keep it at room temperature. If you want to keep it longer, store it in the refrigerator for up to 4-5 days.
- Freezing (optional): Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe container or a resealable freezer bag. It can be stored in the freezer for up to 2-3 months.