Rhubarb Cinnamon Coffee Cake | The Chopping Block

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Rhubarb-Cinnamon Coffee Cake

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Yield: 8-12 servings

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Active Time: 30 minutes
Start to Finish: 1 hour, 15 minutes

For this recipe you’ll need:

For the cake:

3 cups all-purpose flour
1/4 teaspoon fine sea salt
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1 stick unsalted butter, melted
2 cups rhubarb, medium dice

For the cinnamon topping:

1/2 cup brown sugar, packed
1 tablespoon ground cinnamon

For the vanilla glaze:

1 cup powdered sugar
1 to 2 tablespoons milk

1. 1. Preheat the oven to 350º. Butter a 9-inch by 13-inch baking dish, and set aside.
  2. In a large bowl, measure together the flour, salt, sugar and baking powder.
  3. In a separate smaller bowl, whisk together the milk, eggs and vanilla extract.
  4. Pour the wet ingredients into the dry, and whisk until just combined. Stir in the melted butter and rhubarb.
  5. Pour the batter into the prepared baking dish.
  6. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle the brown sugar topping over the cake batter. Using a fork, swirl the brown sugar mixture into the cake.
  7. Bake the cake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Allow to cool.
  8. While the cake is cooling, prepare the glaze. In a medium-size bowl, measure together the powdered sugar and milk, whisking until smooth. The consistency should be a thick drizzle; add more milk or powdered sugar to achieve the right consistency.
  9. Drizzle the glaze over the cooled coffee cake and allow to set, about 30 minutes.
  10. Cut the coffee cake into squares, and serve.