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    You are here: Home » bake

    Published: Jun 12, 2016 · Modified: Nov 13, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Cinnamon Rhubarb Coffee Cake

    Jump to Recipe Print Recipe
    a sweet snack cake with crumbly cinnamon topping and vanilla glaze
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Servings: 10 -12
    Dessert
     Cinnamon Rhubarb Coffee Cake | www.infinebalance.com #recipe
    I love sunday morning coffee, when the house is still quiet. It's just me, a book, a dog at my feet, squeezed next to me on the loveseat. Lately this fuzzy little puff ball has been nuzzled behind my head too. It's bliss really. I have a kitty in my life again. And I like that. Like REALLY like it. If you have been following along on Instagram you probably already noticed that Miss Lunnie Toons has a new baby sis, meet Miss Prim.

    I'm just going hang out here #cuteness #kittycat #catsofinstagram

    My Zoe has become a cat-mom and her life is now complete. We are so in love with this little gray and white bundle of trouble. I won't show you, but I oh so want to, but Zoe would kill me, but I have the most unflattering picture of Zoe's "I'm so happy I can't take it face". This cat was so, so wanted. Like nothing ever had been wanted before. And now all is right in the world.
    Cinnamon Rhubarb Coffee Cake | www.infinebalance.com #recipe
    Maybe it's my love for coffee, coffee cake might be my favourite way to do cake. And I make it so infrequently. There is just something about the crumbly cinnamon-ny topping. Crunchy, spicy and so good with a good cup of coffee.
    Cinnamon Rhubarb Coffee Cake | www.infinebalance.com #recipe
    So the cake. I accidentally left some of the butter out of this cake. And you know what, it was amazing anyway. So good in fact, that I've decided to write the recipe without the missing butter. Thank me later. Because now perhaps we can all have some coffee cake with our coffee a little bit more often.  Cinnamon Rhubarb Coffee Cake | www.infinebalance.com #recipe
    4.41 from 5 votes

    Rhubarb Coffee Cake

    a sweet snack cake with crumbly cinnamon topping and vanilla glaze
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Servings: 10 -12

    Ingredients

    • ½ cup sugar
    • ⅓ cup all-purpose flour
    • ½ teaspoon ground cinnamon
    • ¼ cup butter or non-diary substitute
    • 2 cups all-purpose flour
    • ¾ cup sugar
    • 2 ½ teaspoons baking powder
    • ¾ teaspoon salt
    • ¾ cup milk your choice, almond, coconut or diary
    • 1 egg
    • 2 cups fresh rhubarb chopped in about ½ inch pieces

    for the glaze

    • ½ cup powdered sugar
    • ¼ teaspoon vanilla
    • 1 to 2 teaspoons hot water

    Instructions

    • In a small bowl combine first four ingredients - ½ cup sugar, ⅓ cup flour. cinnamon and butter - and mix together, using your fingers to push the sugar and flour into the butter to make coarse crumbs. Set aside
    • Preheat oven to 350 and prepare a 9 inch spring-form pan with cooking spray. A 9" square baking pan will work as well.
    • In a large mixing bowl combine 2 cups all purpose flour, ¾ cup sugar, baking powder and salt. Whiisk to combine. Then add in milk and egg and fold until well combined and most powder bits are gone. Gently fold in rhubard. Pour batter into prepared pan, smoothing it out to reach the edges (or corners of the pan). Sprinkle top evenly with crumb topping. Bake at 350 for 45-50 minutes. Toothpick inserted into center of the cake should come out clean when the cake is ready. Edges will be lightly browned.
    • Remove cake from oven and allow to cool 15-20 on a wire rack before removing from pan.
    • Prepare glaze by combining powdered sugar, vanilla and I tablespoon hot water. Stir well, adding more water only to reach desired consistency. Glaze should be just thin enough to drizzle. Too thin and it will disappear as it settles on the cake. Using the a spoon, drizzle the glaze all over the top of the cake. Serve. Cake will keep for several days if covered and refrigerated.
    Trish Cowper | www.infinebalance.com
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    1. Jayboy says

      July 24, 2016 at 7:03 pm

      5 stars
      Hi, i have just done your recipe and it was brilliant! very fluffy and lovely. However the top of my cake is rather burnt, i did not think of the cooking times for electric non fan assisted ovens.... THANKS THOUGH!

      Reply
    2. JJ says

      February 07, 2021 at 10:28 am

      I found this cake lacked flavor and was way too heavy. I was surprised to find no vanilla in the recipe; as well, I wonder if substituting brown sugar for the white would have made a difference.

      Reply
      • Trish says

        February 08, 2021 at 8:24 pm

        I'm sorry to hear this cake did not turn out the way you hoped.

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    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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