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–+ servings
Two serving of rhubarb walnut coffee cake with 3 small pieces of rhubarb, on white serving plater.

Rhubarb Walnut Coffee Cake

Rhubarb Walnut Coffee Cake is a delightful treat featuring tangy rhubarb, crunchy walnuts, and a warm cinnamon and brown sugar aroma.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Dessert
Cuisine Polish
Servings 12
Calories 169 kcal

Equipment

  • 9x13 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

How to store this cake:
  1. 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.
  2. 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.

Nutrition

Calories: 169kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 24mgSodium: 24mgPotassium: 54mgFiber: 0.3gSugar: 14gVitamin A: 286IUVitamin C: 0.1mgCalcium: 32mgIron: 0.2mg
Keyword Buttermilk, Coffee Cake, Rhubarb, Rhubarb Walnut Coffee Cake, Walnuts
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