If you’ve never experienced the delightful harmony of tart rhubarb nestled into a tender, crumbly coffee cake, you’re in for a treat with this Rhubarb Coffee Cake Recipe. This cake strikes the perfect balance between tangy and sweet, with a buttery crumb topping that adds a wonderful crunchy contrast. It’s the kind of dessert that feels like a warm hug on a chilly morning or a sweet surprise at afternoon tea. Trust me, once you try this recipe, it will become a cherished staple in your baking repertoire that you’ll want to share again and again.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list; the magic here lies in combining simple, everyday items that each play a crucial role. From the tangy bite of rhubarb to the rich creaminess of Greek yogurt, every component is essential to creating that moist, flavorful cake with a golden streusel topping.
- 1 ⅓ cups flour (plus a few tablespoons as needed): Provides the structure to your streusel topping, ensuring it bakes to a perfect crumbly texture.
- ½ cup sugar: Sweetens the streusel while balancing the tartness of the rhubarb.
- ¼ teaspoon ground cinnamon: Adds warmth and a hint of spice to the streusel.
- Pinch of salt: Enhances flavor and balances sweetness in the streusel.
- 1 stick cold butter: Cold butter cut into the streusel creates those irresistible crumbs when baked.
- 1 ½ sticks butter (softened): Used to cream with sugar, adding richness and helping the cake rise beautifully.
- 1 cup sugar: Sweetens the cake batter for a perfectly balanced flavor.
- 3 large eggs: Provide moisture, structure, and richness, binding all ingredients together.
- 1 cup Greek yogurt: Adds tang and moisture, keeping the cake tender and flavorful.
- 2 teaspoons vanilla extract: Enhances overall flavor with a lovely aromatic note.
- 3 cups flour: The foundation of the cake, creating its light but sturdy crumb.
- 1 ½ teaspoons baking powder: Helps the cake rise and become delightfully fluffy.
- ½ teaspoon ground cinnamon: Infuses subtle warmth throughout the cake batter.
- ¼ teaspoon salt: Balances flavors and enhances the sweetness.
- 2 pounds rhubarb (cut into ½ inch pieces): The star ingredient, offering that signature tart punch and beautiful color contrast.
How to Make Rhubarb Coffee Cake Recipe
Step 1: Prep Your Workspace
First things first, preheat your oven to 360°F (180°C) and line a 9×13 inch cake pan with parchment paper or lightly grease it. This ensures your cake will bake evenly and release easily, so you can admire that gorgeous crust without any sticking mishaps.
Step 2: Whip Up the Streusel Topping
Combine flour, sugar, cinnamon, and a pinch of salt in a small bowl. Using cold butter, cut it into the flour mixture until it resembles coarse crumbs. Pop this into the fridge to chill while you prepare the batter. This streusel topping will bake into a beautifully crunchy and buttery crust that pairs perfectly with the soft cake underneath.
Step 3: Cream the Wet Ingredients
In a large bowl, cream together the softened butter and sugar until light and fluffy—it’s worth investing a good 4-5 minutes here to ensure your cake rises perfectly. Beat in the eggs one at a time to fully incorporate them, then gently mix in the Greek yogurt and vanilla extract for that luscious, moist crumb and subtle tang.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. This dry mixture forms the body of your cake and the delicate spices complement the tart rhubarb beautifully.
Step 5: Combine to Make the Batter
Gradually add the dry ingredients into the wet mixture, stirring until a thick, smooth batter forms. You’ll want to get this just right: thick enough to support those rhubarb pieces atop without sinking but still easy to spread in your baking pan.
Step 6: Assemble and Bake the Cake
Spread that thick batter evenly in your prepared pan. Scatter the rhubarb pieces on top, gently pressing them into the batter so they stay put during baking. Finally, sprinkle the chilled streusel evenly over everything. Pop the cake into your preheated oven and bake for 50-60 minutes until a toothpick inserted near the center comes out clean or with just a few moist crumbs.
How to Serve Rhubarb Coffee Cake Recipe
Garnishes
To keep things simple yet elegant, dust your cooled coffee cake lightly with powdered sugar. For a touch of indulgence, a dollop of whipped cream or a drizzle of vanilla glaze makes a lovely addition, balancing the tartness of the rhubarb and enriching every bite.
Side Dishes
This Rhubarb Coffee Cake Recipe shines brightest alongside a steaming cup of coffee or tea, perfect for brunch or an afternoon pick-me-up. For a more decadent pairing, serve with vanilla ice cream or fresh berries to echo the cake’s fruity notes.
Creative Ways to Present
Instead of the classic cake pan, try baking individual portions in muffin tins for delightful, grab-and-go treats. You can also cut the cake into squares and stack them with layers of whipped cream and rhubarb compote for an impressive layered dessert that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or an airtight container and store it in the refrigerator to keep it fresh. It will stay moist and delicious for up to 3 days, making it easy to enjoy a slice whenever a sweet craving strikes.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake securely in plastic wrap and then aluminum foil to prevent freezer burn. You can freeze it for up to 2 months, making it perfect to prepare ahead for busy days or unexpected guests.
Reheating
Thaw frozen slices overnight in the fridge and warm them gently in the oven at 300°F (150°C) for 10-15 minutes to revive that freshly baked texture. Avoid microwaving as it can make the streusel soggy rather than delightfully crisp.
FAQs
Can I substitute the Greek yogurt with something else?
Absolutely! If you don’t have Greek yogurt on hand, sour cream or buttermilk are great alternatives that will maintain the tang and moisture of the cake. Just keep the quantity the same to preserve the texture.
Do I need to peel the rhubarb before using it?
No need to peel rhubarb—its skins are perfectly edible and packed with flavor. Just make sure it’s well washed and cut evenly for consistent cooking in your coffee cake.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, preferably one designed for baking. Just ensure it contains xanthan gum or another binder to keep the cake from crumbling.
Is it better to bake this cake in the oven or a convection oven?
Both work well but if using a convection oven, reduce the temperature by about 25°F (15°C) to prevent the streusel from burning and bake a bit shorter—keep a close eye near the end of baking.
Can I add other fruits to this Rhubarb Coffee Cake Recipe?
Definitely! Blueberries, strawberries, or even diced apples complement rhubarb nicely and add extra bursts of flavor and color, making this recipe wonderfully versatile for any season.
Final Thoughts
There’s something truly special about this Rhubarb Coffee Cake Recipe that makes mornings extra bright and gatherings infinitely sweeter. Its perfect balance of tart fruit, tender crumb, and buttery streusel topping makes it a crowd-pleaser every time. I can’t wait for you to bake it, share it, and enjoy those delighted smiles from everyone lucky enough to have a slice.
Print
Rhubarb Coffee Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20-30 minutes
- Yield: 15 slices
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb Coffee Cake is a delightful treat perfect for breakfast or brunch. It features a moist, yogurt-infused batter topped with tart rhubarb slices and a buttery cinnamon streusel crumb topping. The combination of tangy fruit, tender cake, and crunchy streusel makes every bite irresistible. Baked to golden perfection, this coffee cake is sure to impress family and friends.
Ingredients
Streusel
- 1 ⅓ cups all-purpose flour (plus a few tablespoons as needed)
- ½ cup sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 stick cold butter (8 tablespoons)
Cake Batter
- 1 ½ sticks butter (softened, 12 tablespoons)
- 1 cup sugar
- 3 large eggs
- 1 cup Greek yogurt
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 pounds rhubarb, cut into ½ inch pieces
Instructions
- Prep: Line a 9×13 inch (22 x 33 cm) cake pan with parchment paper or grease it well. Preheat your oven to 360°F (180°C) to ensure even baking.
- Make the streusel: In a small bowl, combine the flour, sugar, ground cinnamon, and salt for the streusel. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs. Chill the streusel in the refrigerator until ready to use to keep it firm and crumbly.
- Cream wet ingredients: In a large mixing bowl, cream together the softened butter, sugar, and eggs using an electric mixer on medium-high speed until the mixture is light, fluffy, and pale in color—this should take about 4 to 5 minutes and is key to a well-rising cake. Gradually beat in the Greek yogurt followed by the vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt for the cake batter to ensure all leavening and spices are evenly distributed.
- Make batter: Slowly add the dry ingredients to the wet ingredients, mixing gently until a thick, smooth batter forms without overmixing, which can toughen the cake.
- Assemble and bake the cake: Spread the batter evenly into the prepared cake pan. Arrange the rhubarb pieces on top, pressing them lightly into the batter so they adhere. Sprinkle the chilled streusel mixture evenly over the rhubarb. Bake the cake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Remove from the oven and allow to cool completely before slicing.
Notes
- Be sure to cream the butter, sugar, and eggs thoroughly to achieve a fluffy, tender cake texture.
- The rhubarb adds a lovely tart contrast but can be substituted with other firm fruits like berries or cherries if desired.
- Use cold butter for the streusel to get a crumbly texture that adds crunch and flavor.
- Allow the cake to cool fully before cutting to prevent it from falling apart.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.
