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Rhubarb Coffee Cake Cobbler

Rhubarb Coffee Cake Cobbler

Tart rhubarb baked under a tender vanilla coffee cake topping with a cinnamon streusel
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9

INGREDIENTS

Rhubarb filling

  • 4 cups rhubarb sliced
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp unsalted butter.

Coffee cake topping

  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 6 tbsp unsalted butter melted and cooled.

Streusel

  • 1/2 cup light brown sugar packed
  • 1/2 cup all purpose flour
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter softened
  • 1/4 cup chopped pecans optional.

INSTRUCTIONS

Prep and assemble

  • heat oven to 350 F and grease a 9 inch square baking dish
  • mix rhubarb sugar cornstarch lemon juice vanilla and salt then spread in dish and dot with butter
  • whisk flour baking powder baking soda and salt
  • whisk sugar egg buttermilk vanilla and melted butter then stir into dry ingredients just until combined
  • dollop batter evenly over rhubarb and gently spread to mostly cover.

Add streusel and bake

  • mix brown sugar flour cinnamon and butter until crumbly then stir in pecans if using and sprinkle over batter
  • bake until topping is golden and a toothpick in the cake portion comes out clean 40 to 50 minutes
  • cool 15 minutes before serving to let filling thicken.

Notes

1. Use frozen rhubarb without thawing and add 5 minutes bake time; substitute sour cream or plain Greek yogurt thinned with a splash of milk for buttermilk; for less sweet use 1/2 cup sugar in filling and 1/3 cup sugar in topping

Nutrition

Calories: 320kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g