Rhubarb coffee cake is a light and fluffy cake that is filled with fruity rhubarb flavor and then topped with a cinnamon crumb topping.
Rhubarb is a vegetable that is often used in pies and other desserts. Rarely does this tasty vegetable make an appearance on its own. Rhubarb coffee cake is a perfect example of how rhubarb can add something special to any dish. The tartness of the rhubarb combined with sweet pastry dough creates a refreshing flavor sensation that will have you coming back for more
What is coffee cake
Coffee cake is a sweet quick bread that is typically eaten for breakfast or dessert. They often contain some sort of dried fruit, nuts, and/or spices which help to give them their distinctive flavor. Coffee cake has long been a favorite breakfast in the United States. This cake goes so well with a steaming cup of coffee, which is exactly why it’s been named “coffee cake.”
Don’t like coffee? Don’t worry this cake still tastes amazing even to those that do not drink coffee.
What does Rhubarb taste like
Rhubarb is very tart when it is eaten on its own and is not as sweet or flavorful as when it is added to pies. Because rhubarb is so tart it is rarely eaten on it’s own. Most rhubarb recipes cook the rhubarb down so it is soft and tender and then add sugar to sweeten the cooked rhubarb. Even though this vegetable can look like a piece of colorful celery it doesn’t quite taste like celery.
How to choose ripe rhubarb?
Rhubarb is fully ripe when it is firm and pink. Rhubarb should not be mushy or soft as this will indicate that the rhubarb has been neglected for a long time.
When picking out some fresh rhubarb at the grocery store, make sure to look over each stalk of rhubarb before purchasing them. Check the individual stalks carefully to make sure that they are not mushy or showing bruises. You want to look for colorful firm stalks of rhubarb.
How do I store leftover cake
When storing leftover cake, make sure to wrap it up in plastic wrap or place it in an airtight container such as a cake plate and put it on the counter. You can eat leftover cake for about a week. However, keep in mind that the longer the cake sits on the counter the drier your cake will get. I like to eat my cake within three days for best results.
When is rhubarb in season
Rhubarb is in season from March until May. Don’t fret though, even if you want to make this cake outside of rhubarb season, you can use frozen rhubarb to make this coffee cake or you can pick up some fresh rhubarb at your local grocery store.
How do I cut rhubarb
Don’t forget to wash your rhubarb well before you start cutting your rhubarb. When you are ready to cut rhubarb, you will need to peel the skin off of each stalk. After it has been peeled, take a sharp knife and slice your rhubarb into inch pieces. Once you have your rhubarb cut up you are ready to make your coffee cake.
Can I freeze coffee cake
This cake can be frozen but will not last very long. To freeze the coffee cake wrap it in aluminum foil or plastic wrap and place it inside a large resealable freezer bag. Defrosting is best done on the kitchen counter for two hours before transferring to the refrigerator where it should stay until ready to eat. Store your rhubarb coffee cake in your freezer for no more than 3 months.
Ingredients for Rhubarb Coffee Cake
You need a handful of ingredients to make this delicious recipe. However, after one trip to the grocery store, you will be ready to make this soft and moist cake.
- brown sugar
- vanilla yogurt
- vanilla extract
- all-purpose flour
- ground cinnamon
- baking soda
- brown sugar
How to make Rhubarb Coffee Cake
Step 1. Preheat the oven to 350ºF. Spray an 8-inch square baking dish with cooking spray.
Step 2. In a medium mixing bowl, beat 1/4 cup butter and 3/4 cup brown sugar until light and fluffy.
Step 3. Add egg and beat again.
Step 4. Add vanilla yogurt and vanilla extract. Beat again. Then beat the egg into butter mixture. Add 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt. Beat again.
Step 5. Stir rhubarb into batter. Pour batter into the prepared baking dish.
Step 6. In a small bowl, prepare the topping by mixing 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together. Use a fork. Topping will be crumbly.
Step 7. Sprinkle topping over batter.
Step 8. Bake for 35-40 minutes or until a toothpick comes out clean.
What a delightful way to end the day. Rhubarb coffee cake is sweet and tart, not too heavy yet satisfying enough for breakfast or an afternoon snack with tea or coffee. The recipe came from my grandmother who used it as a special weekend treat when I was growing up in the country where rhubarb grows wild by the side of roadsides in springtime. She would make this coffee cake on Saturday mornings after she’d done her weekly grocery shopping at our local auction market which always had fresh eggs, butter, milk, and other farm-fresh produce that you couldn’t get elsewhere (like black walnuts). This cake is so delicious you will want to make it time and time again.
I hope you’ve enjoyed this recipe. If you’re looking for another interesting way to use rhubarb, try out my Rhubarb Coffee Cake Recipe! Let me know in the comments below what your favorite summer fruit is or if you have any other questions about how to make a rhubarb coffee cake. Happy baking!
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- Cake Ingredients:
- 1⁄4 cup butter, softened
- 3⁄4 cup brown sugar
- 1 egg
- 1/2 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 cups diced rhubarb
- Topping Ingredients:
- 1⁄4 cup brown sugar
- 1⁄4 cup all-purpose flour
- 2 tablespoons butter
- 1⁄2 teaspoon ground cinnamon
Preheat oven to 350ºF.
Spray an 8-inch square baking dish with cooking spray.
In a medium mixing bowl, beat 1/4 cup butter and 3/4 cup brown sugar until light and fluffy.
Add egg and beat again.Add vanilla yogurt and vanilla extract. Beat again.
Beat egg into butter mixture. Add 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt. Beat again.
Stir rhubarb into batter. Pour batter into the prepared baking dish.
In a small bowl, prepare topping by mixing 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together. Use a fork. Topping will be crumbly.
Sprinkle topping over batter.
Bake for 35-40 minutes or until a toothpick comes out clean.
Amount Per Serving Calories 264Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 47mgSodium 233mgCarbohydrates 41gFiber 1gSugar 25gProtein 4g
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