This fresh rhubarb streusel coffee cake is a delicious mix of tangy rhubarb and a crumbly topping. It’s soft, moist, and perfect for breakfast or a sweet snack!
I love how easy this cake is to make, especially with yogurt that keeps it super tender. Trust me, your friends will ask for seconds—and you won’t mind sharing! 😄
Key Ingredients & Substitutions
Fresh Rhubarb: This ingredient gives the cake its tart flavor. If rhubarb isn’t available, you can use diced apples or pears, though they won’t provide the same tanginess.
All-Purpose Flour: This is essential for structure. You can swap it with whole wheat flour for a nuttier taste or a gluten-free blend if needed. Just keep an eye on the texture.
Granulated Sugar & Brown Sugar: The combo of these sugars helps create a nice balance. If you’re looking to cut back on sugar, you can use coconut sugar or a sugar substitute like Stevia.
Plain Yogurt: It adds moisture and flavor. You can substitute it with sour cream or even applesauce for a lighter option. Greek yogurt works too, just thin it out a bit.
Chopped Nuts: I love adding walnuts for a nice crunch! If you have allergies or just don’t want nuts, feel free to leave them out or use seeds like sunflower seeds for some texture.
How Do I Prevent My Rhubarb from Sinking in the Cake?
This is a common issue when baking with fruits or vegetables like rhubarb. Tossing the diced rhubarb in flour, as the recipe suggests, is a simple trick to solve it. Here’s how to do it effectively:
- Measure and dice your rhubarb. It should be fresh and firm for the best results.
- In a bowl, sprinkle about a tablespoon of flour over the diced rhubarb.
- Toss it gently to coat each piece evenly. This flour coating helps it cling to the batter as it bakes.
- Let it sit for a few minutes so the flour absorbs some moisture from the rhubarb.
Using this technique ensures your yummy rhubarb stays distributed throughout the cake, so every bite is a tasty mix!
Fresh Rhubarb Streusel Coffee Cake with Yogurt
Ingredients You’ll Need:
For the Cake:
- 2 cups fresh rhubarb, diced
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup plain yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
For the Streusel Topping:
- ½ cup brown sugar, packed
- ½ cup rolled oats
- ½ cup chopped nuts (optional, e.g., walnuts or pecans)
How Much Time Will You Need?
This delicious coffee cake will take about 15 minutes to prepare and then needs 35-40 minutes to bake. So, in total, set aside about an hour for baking and cooling before you can enjoy it!
Step-by-Step Instructions:
1. Preheat the Oven:
First, let’s get that oven warmed up! Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This will help ensure your coffee cake doesn’t stick.
2. Prepare the Rhubarb:
In a medium bowl, toss the diced rhubarb with 1 tablespoon of flour. This little step helps keep the rhubarb from sinking to the bottom of your cake while it bakes. Set aside for now!
3. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until well blended. This will ensure your cake rises perfectly.
4. Cream the Wet Ingredients:
In another bowl, cream the softened butter with the granulated sugar until it’s light and fluffy. Then add the yogurt, eggs, and vanilla extract, mixing until everything is smooth and combined.
5. Combine Wet and Dry:
Gradually add your wet mixture to the dry ingredients, stirring gently just until everything is mixed. Be careful not to over-mix! Now, fold in the prepared rhubarb—you’ll want it distributed evenly through your batter.
6. Prepare to Bake:
Pour the cake batter into your greased baking pan, spreading it out evenly so it bakes nicely.
7. Make the Streusel Topping:
In a separate bowl, mix together the brown sugar, rolled oats, cinnamon, and chopped nuts (if you’re using them) to create your streusel topping. Sprinkle this mixture evenly over the batter—it adds a delicious crunch on top!
8. Bake the Cake:
Pop the pan in the oven and bake for 35-40 minutes. Keep an eye on it: it’s done when a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
9. Cool and Serve:
Once baked, allow your coffee cake to cool in the pan for about 10 minutes. Then slice it up and serve! You can enjoy it warm or let it cool to room temperature. Either way, it’s going to be delicious!
Can I Use Frozen Rhubarb Instead of Fresh?
Yes, you can use frozen rhubarb! Just be sure to thaw it completely and drain off any excess liquid before tossing it with flour. This will help maintain the texture and prevent the batter from becoming too watery.
What Can I Substitute for Yogurt in This Recipe?
If you don’t have yogurt on hand, you can substitute it with sour cream, buttermilk, or even a plant-based yogurt for a dairy-free option. Just ensure the substitute is of similar consistency to yogurt for the best results!
How Do I Store Leftover Coffee Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week or freeze it. To freeze, wrap individual slices in plastic wrap and then in aluminum foil. Thaw in the fridge overnight when ready to enjoy!
Can I Add Different Fruits to This Cake?
Absolutely! Feel free to substitute rhubarb with other fruits like berries, apples, or peaches. Just keep in mind that fruits with higher moisture content may require a bit of adjustment in the flour to maintain the right texture. Enjoy experimenting!
