Delicious Rhubarb Coffee Cake Recipe for Food Lovers
Welcome fellow coffee lovers! I am thrilled to share with you my latest creation – the Made-over Rhubarb Coffee Cake recipe. If you’re looking for a taste that is both sweet and tangy, then look no further. This recipe is perfect for any occasion or time of day. Whether you want a slice as a midday snack or to top off your morning coffee, this coffee cake has the perfect balance of flavors.
Now, some of you may be thinking, “Rhubarb in my coffee cake? Really?” But trust me when I say that rhubarb is one of nature’s best-kept secrets. When combined with the cinnamon and brown sugar in this recipe, it creates an irresistible flavor that will have your taste buds singing.
This Made-over Rhubarb Coffee Cake recipe is also designed with health-conscious individuals in mind. With low-fat vanilla yogurt and Splenda granular as substitutes for sugar and sour cream, this coffee cake is not only delicious but also a healthier option compared to traditional recipes.
I promise that with every bite, you’ll experience tender, springy crumb cake with a delectable crumble topping on top. So what are you waiting for? Preheat your oven to 350°F (175°C), grab your mixing bowls and measuring cups, and let’s make this easy Rhubarb Coffee Cake together!
Why You’ll Love This Recipe
Are you a coffee lover? Do you enjoy having something sweet to pair with your favorite beverage? If that is the case, then you are in for a treat! Allow me to introduce you to the Rhubarb Coffee Cake Recipe!
This recipe is not just an ordinary coffee cake; it is a delicious twist on the classic dessert. Imagine tender and springy crumb cake layered with tangy and juicy fresh rhubarb. The aroma of cinnamon and vanilla will fill the air as the cake bakes in the oven. It’s not only scrumptious; it’s also easy to make, even for beginner bakers.
This recipe calls for low-fat vanilla yogurt and Splenda granular instead of regular sugar, making this cake healthier but not sacrificing taste. A great substitution for people who watch their calorie intake.
The combination of sweet and tangy flavors make this cake perfect for any occasion—whether it’s an afternoon snack or dessert after dinner. The streusel topping adds just the right amount of crunch to add contrast to the tender crumb. The brown sugar used in both the batter and the streusel component gives a caramel-like taste that will leave your taste buds dancing with joy.
Trust me, once you try this rhubarb coffee cake, you’ll be wanting more! Don’t just take my word for it, bake it yourself and experience its delightful flavors.
Ingredient List
To make this Rhubarb Coffee Cake Recipe, gather the following Ingredients:
For the Cake:
- 2 cups of Rhubarb, chopped
- 2 cups of All-Purpose Flour
- 1 teaspoon of Baking Soda
- 1/2 teaspoon of Salt
- 1/2 cup of Butter, softened
- 1 cup of Sugar
- 1 Egg
- 1 teaspoon of Vanilla Extract
- 3/4 cup of Low-Fat Vanilla Yogurt
For the Streusel Topping:
- 1/2 cup of Brown Sugar
- 1 teaspoon of Cinnamon
- 2 tablespoons of Butter, softened
Optional Substitutions and Variations:
- For a healthier version, use Splenda Granular instead of sugar in the cake recipe.
- Replace the All-Purpose Flour with Wheat Flour (for a denser texture).
- You can make a Strawberry Rhubarb Crumble Cake. Simply add some fresh strawberries to the rhubarb mixture.
- If you don’t have vanilla yogurt, sour cream works just fine.
Note: Make sure to preheat your oven to 350°F (180°C) before starting.
The Recipe How-To
Now that we are familiar with the ingredient list, let’s dive into making this delicious Rhubarb Coffee Cake.
Preparations
First things first, it’s important to prepare all the necessary equipment before starting. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray. I recommend using a silicone spatula or whisk for mixing the batter.
Mixing the Batter
In a mixing bowl, combine flour, brown sugar, cinnamon, baking soda, and salt. Create a well in the center of the mixture and add 1 cup of low-fat vanilla yogurt, 1/2 cup of melted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until ingredients are combined, then fold in 2 cups of chopped fresh or frozen rhubarb.
Making the Streusel Topping
To make the streusel topping, mix together 1/2 cup of flour, 1/2 cup of brown sugar, and 2 teaspoons of cinnamon. Cut in 1/4 cup of cold butter using a fork or pastry cutter until crumbly.
Layering and Baking
Pour half of the batter into the prepared dish and sprinkle with half of the streusel mixture. Spread the remaining batter on top, followed by another layer of streusel.
Bake in preheated oven for about 50-60 minutes, or until a toothpick inserted into the cake comes out clean. The cake should be golden brown and have a tender springy crumb when finished.
Serving and Pairing
Serve warm straight out of the oven with your favorite hot beverage, such as coffee or tea. This Rhubarb Coffee Cake pairs well with fresh berries or whipped cream for added flavor and texture.
Now that you know how to make a Rhubarb Coffee Cake, get creative and try experimenting with the recipe by adding different fruit or toppings!
Substitutions and Variations
Being an innovative barista is all about change and adaptability, and the same principles hold true for a coffee cake recipe. There are several options for this rhubarb coffee cake recipe that can be customized to suit your preferences or dietary needs.
One simple variation is to swap out rhubarb with a different fruit. Instead of using rhubarb, you can try strawberries, blueberries or raspberries, as these would add a sweet and tangy flavour to your cake. You can even try mixing different fruits together!
For those who want to reduce the sugar consumption, you can replace the granulated sugar with Splenda granular, which gives a sweet taste without adding calories. Additionally, using low-fat vanilla yogurt instead of sour cream is also an excellent substitution option for those looking for a lighter treat.
If you’re looking to change up the texture or mouthfeel of your cake, try substituting wheat flour with almond flour or oat flour. You will end up with a nuttier flavour that complements each bite.
Another way to experiment with this recipe is to try incorporating new spice combinations into your streusel topping. Instead of cinnamon, try cloves or cardamom or adding nuts like walnuts or pecans.
Lastly, if you want to take this coffee cake recipe to the next level, try adding a crumb or crumble topping consisting of brown sugar and flour before putting it in the oven. This modification will give your cake scrumptious flavourful filling while providing that tender springy crumb texture – perfect for any season!
It’s time to put on an apron and explore how these substitutions and variations can make your easy rhubarb coffee cake incredible dessert recipes!
Serving and Pairing
This rhubarb coffee cake is perfect for breakfast or brunch. Pair it with a hot cup of coffee, tea, or milk for a delicious start to your day. I also recommend serving it as a dessert, topped with whipped cream and fresh strawberries.
To keep the focus on the rhubarb flavor, I suggest serving this cake without any additional toppings or sauces. The streusel topping provides plenty of sweetness and texture, so you don’t need anything else to enhance the flavor.
This cake also pairs well with savory items like bacon, eggs or sausages. It balances out the saltiness and richness of these dishes and adds a refreshing touch to the meal.
If you’re hosting a get-together or party, this cake can be an excellent addition to your menu. Cut it into small squares or slices and serve it on a platter alongside other desserts like cookies or brownies.
No matter how you choose to serve this rhubarb coffee cake, one thing is for sure: it will disappear quickly!
Make-Ahead, Storing and Reheating
Once you’ve baked your Rhubarb Coffee Cake, you’ll want to savor each and every bite! Luckily, this recipe adapts well to make-ahead preparation, so you can have a homemade breakfast or dessert anytime without the fuss.
To make ahead, let the cake fully cool and then wrap it tightly in foil or plastic wrap. You can store it at room temperature for up to three days or in the refrigerator for up to one week. When you’re ready to serve, simply reheat slices in the microwave at 20-second intervals until warm.
If you want to freeze your coffee cake, do so before adding the streusel topping. First, allow it to cool completely, then slice it into portions and wrap them tightly with plastic wrap and a layer of aluminum foil. The frozen coffeecake will keep well for up to three months. To defrost the cake, let it thaw overnight in the refrigerator and then reheat according to preference.
For best results, avoid reheating the crumb topping portion of the cake as that will cause the texture to change drastically. If you’re baking multiple recipes ahead of time such as a Strawberry Rhubarb Crumble Cake or a Strawberry Cake Mix with easy rhubarb coffee using fresh rhubarb or strawberry and rhubarb crumble cake recipe, make sure to label them thoroughly before storing correctly.
With these make-ahead tips and storage instructions, you’ll always have a delicious slice of Rhubarb Coffee Cake on hand for breakfast or dessert!
Tips for Perfect Results
When it comes to baking, getting the perfect results can be tricky. However, with this Made over Rhubarb Coffee Cake Recipe, I have a few tips and tricks that will ensure your success every time you make it.
Firstly, one of the essential tips for perfect results in this recipe is to measure all ingredients carefully. Baking is a science, and minor variations in the measure of the ingredients can affect the taste and texture of the cake. For instance, too much flour can make your cake dry, whereas too little flour can make it too moist or even collapse.
Secondly, don’t forget to preheat your oven before baking. Preheating your oven will help your cake cook evenly and give that classic moist yet tender springy crumb that we’re looking for in this coffee cake.
Another tip is to let your butter and eggs come to room temperature before mixing them with other ingredients. Using cold butter and eggs will make it difficult for the ingredients to merge due to their different cohesiveness when warm than when they are cold.
When making your streusel topping for the cake, mix together the flour, sugar, cinnamon, and Rhubarb until it forms crumbs. Don’t worry about any big lumps; crumbly chunks are what give this coffee cake a mouthwatering texture.
Lastly, use fresh Rhubarb for optimal results. When selecting your rhubarb at the market or grocery store, pick those bright red stalks with no bruises or soft spots. The freshness of Rhubarb ensures that your coffee cake scrumptious every time.
Keep these tips in mind while preparing your Made Over Rhubarb Coffee Cake recipe, and you’ll bake an easy rhubarb dessert that everyone will love.
Bottom Line
With this delectable rhubarb coffee cake recipe, you’ll be able to create a delightful dessert that is perfect for any occasion. It’s easy to make, incredibly scrumptious, and can be paired with a warm cup of coffee or tea. Whether you’re baking for yourself or others, you cannot go wrong with this tender springy crumb cake.
This recipe allows for substitutions and variations, so feel free to experiment with different ingredients until you find the ones that best suit your preferences, allergies, or dietary restrictions. You can also make it ahead of time and store it in the fridge or freezer for later consumption or meal prep.
Remember, baking is not just about following instructions but also about infusing a bit of your personality and creativity into each recipe. So, don’t be afraid to add a personal touch or tweak some steps if needed. With patience, practice, and positivity, you can become a master barista and baker in no time!
Made over Rhubarb Coffee Cake Recipe
Ingredients
Cake
- 1/4 cup butter, softened
- 1/4 cup pear baby food (I've also used prune baby food)
- 3/4 cup sugar
- 3/4 cup Splenda granular
- 4 egg whites
- 1 cup low-fat vanilla yogurt (plain yogurt also works)
- 1 teaspoon vanilla
- 1 cup flour
- 3/4 cup wheat flour
- 1 teaspoon baking soda
- 2 cups rhubarb, finely chopped
Topping
- 1/2 cup brown sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 tablespoon butter
Instructions
- Preheat oven to 350 degrees and grease 13x9 baking pan.
- Cream butter, baby food and sugars together.
- Beat in egg whites one at a time.
- Stir in yogurt and vanilla.
- Mix flours and baking soda together and fold into batter. (If batter seems too thin, add more wheat flour a little at a time).
- Stir in rhubarb.
- Turn into prepared pan.
- Topping: Mix brown sugar, flour and cinnamon. The cut in butter. Sprinkle over top of prepared batter.
- Bake 30-40 minutes until golden brown on the edges.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found
