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
Scale
Streusel
- 1 â…“ 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.
