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.
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
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.
Notes
Use fresh rhubarb for best flavor. Ensure pressure cooker is properly sealed before cooking.