Rhubarb from Dekalb Farmers Market in Georgia.
Jamie cutting the rhubarb from Dekalb Farmers Market in Georgia.
The batter before baking, with the rhubarb and raspberries poking through.
Making the crumble for the top of the coffee cake
Crumble topped coffee cake, ready to bake!
Here’s our rhubarb raspberry coffee cake out of the oven!
Rhubarb loses its color as it cooks, but you can still see the little flecks of pink.
It was definitely delish! Would make this again while rhubarb is still in season.
Growing up, I always remember my grandma having rhubarb in her garden and helping her make homemade strawberry rhubarb pies. 🥧 This is my non-dairy take on her classic rhubarb coffee cake recipe, with a raspberry ginger twist! This Rhubarb Raspberry Ginger Coffee Cake is perfect with a cup of tea, coffee, or a brunch get-together and makes a great snack warmed up.
Rhubarb Raspberry Ginger Coffee Cake
Ingredients
Coffee Cake ingredients:
- 2 Eggs
- 0.5 cup Vegetable oil
- 0.33333333333333 cup Unsweetened almond milk
- 2 cup All-purpose flour (can also use 1-1 gluten-free flour too)
- 1.5 cup Sugar
- 1 tbsp Baking soda
- 2 tsp Ground ginger
- 1 tsp Salt
- 1 tsp Cinnamon
- 0.25 tsp Allspice
- 0.25 tsp Cloves
- 2 cup Fresh rhubarb, cut into 1/2" pieces (I can almost always find this at Harris Teeter!)
- 2 package Raspberries
Crumble topping ingredients:
- 0.66666666666667 cup All-purpose flour (can also use 1-1 gluten-free flour too)
- 0.33333333333333 cup Packed brown sugar
- 4 tbsp Butter (we love Country Crock's plant-based stick butter for this)
- 2 tsp Cinnamon
Instructions
- Start by preheating your oven to 350*F.
- Wash and chop off the tops and ends of your rhubarb (like you would with celery), cutting the rest of the stalks into 1/2" inch pieces. Wash and pat raspberries dry and set aside with rhubarb for later. You can also cut these in half if you'd like but they'll break down on their own pretty well in the batter.
- In a large mixing bowl or stand mixer, beat together the eggs, oil, and milk until well combined.
- Measure out your dry ingredients for the batter and add to the wet mixture, stirring until everything is well blended and no dry pockets of flour or anything is left, about 3-5 mins on a low stirring speed. You may need to scrape the bottom of the bowl with a spatula periodically to make sure there aren't any stuck bits at the bottom.
- Fold in the rhubarb and raspberries with a spoon or spatula, making sure they get coated in the batter well but trying also not to overmix it.
- Pour batter into a 9"x13"x2" pan, greased with butter or Pam spray.
- Next, make the topping. You may need to put the butter into the microwave for about 30 seconds to make it more malleable with the flour, cinnamon, and brown sugar. It's easier to use your hands to mix this part by kneading until it resembles the texture and shade of wet sand. Sprinkle evenly over the batter and bake in the oven for 50 minutes, or until an inserted knife or toothpick comes out cleanly with minimal crumbs.
- Cut into squares once cooled and enjoy! This will last in the fridge in a Tupperware container or ziplock bag for up to two weeks.
