Name: Big Crumb Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups fresh rhubarb (chopped); 1 cup all-purpose flour; 1/2 cup sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup butter (melted); 2 eggs; 1 teaspoon vanilla extract

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The pressure builds and you start counting down minutes until you eat

When you see that valve hiss and the natural steam escape, you know your cake is almost ready. You feel the excitement kinda rising as the pressure drops slowly. You remember, it's all about that perfect cooking environment so the cake turns out just right.

A delicious rhubarb coffee cake fresh out of the pressure cooker — Freshly steamed rhubarb coffee cake

You catch yourself impatiently waiting, but trust me, it's worth it. That pressure cooker lock-in gives you a moist, flavorful cake that you not gonna forget. The smell alone gonna make your kitchen smell like bakery. So you take a deep breath and get ready to dig in, cause this cake is about to steal your heart.

Ingredients

2 cups of fresh rhubarb, chopped
1 cup of all-purpose flour
½ cup of sugar
1 teaspoon of baking powder
¼ teaspoon of salt
½ cup of butter, melted
2 eggs
1 teaspoon of vanilla extract

Now, let's move on to preparing this delightful cake in the pressure cooker. First, mix the dry ingredients in a bowl. Next, add the wet ingredients and stir until well combined. Pour the batter into a greased pressure cooker.

Prepped batter in the pressure cooker — The batter ready to be cooked in the pressure cooker

Place the lid on the pressure cooker and turn on the heat. Cook for about 30 minutes or until a toothpick inserted into the center comes out clean. Once cooked, carefully release the pressure and open the lid.

After opening, the cake looks fantastic and smells divine. For the final touch, serve warm or at room temperature and enjoy your homemade rhubarb coffee cake.

Served rhubarb coffee cake on a plate — Enjoy your freshly baked rhubarb coffee cake

Big Crumb Rhubarb Coffee Cake

This rhubarb coffee cake combines tangy fruit with a buttery crumb topping, baked perfectly in a pressure cooker for a moist and delicious treat.

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Prep Time 15

Cook Time 30

Total Time 45

Servings 12 pieces

Calories 320 kcal

Ingredients

Main ingredients

2 cups fresh rhubarb chopped
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter melted
2 eggs
1 teaspoon vanilla extract

Instructions

Mix the dry ingredients in a bowl.
Add the wet ingredients and stir until well combined.
Pour the batter into a greased pressure cooker.
Place the lid on the pressure cooker and turn on the heat.
Cook for about 30 minutes or until a toothpick inserted into the center comes out clean.
Once cooked, carefully release the pressure and open the lid.
After opening, the cake looks fantastic and smells divine.
Serve warm or at room temperature and enjoy your homemade rhubarb coffee cake.