This Fresh Rhubarb Streusel Coffee Cake brings a tasty twist to your morning! With tart rhubarb and a crunchy streusel topping, it’s perfect for breakfast or a sweet snack.
I love how the yogurt keeps this cake moist. Plus, it’s a great excuse to enjoy cake with my coffee. Who can resist that? ☕
Key Ingredients & Substitutions
Fresh Rhubarb: This is the star of the show! The tartness of rhubarb gives this cake its unique flavor. If you can’t find fresh rhubarb, you could use frozen rhubarb, but make sure to thaw and drain it well first.
Granulated Sugar: You’ll use this in both the batter and to macerate the rhubarb. You can substitute with coconut sugar or monk fruit sweetener if you’re looking for a lower-glycemic option.
All-Purpose Flour: This gives the cake its structure. If you need a gluten-free version, try using a gluten-free flour blend, but be sure to check if it has xanthan gum included, as that helps bind the ingredients.
Yogurt: Plain yogurt adds moisture to the cake and a hint of tanginess. Greek yogurt works great too! For a dairy-free option, you can substitute with almond or coconut yogurt.
Chopped Nuts: These add a nice crunch to the streusel topping. If you prefer, you can skip the nuts or substitute them with seeds like pumpkin or sunflower for a nut-free version.
How Do You Make Perfectly Crumbly Streusel Topping?
The streusel topping is key to making your coffee cake extra special. The trick is to get that perfect crumbly texture, which should be easy to sprinkle over your batter. Here’s how:
- Use cold butter when combining with flour and sugars. This helps create a crumbly consistency rather than a doughy one.
- Mix until the mixture resembles coarse breadcrumbs. You don’t want a smooth batter; a few clumps are perfect!
- If you’re adding nuts, chop them finely so they mix throughout the streusel evenly.
Trust me, a good streusel topping can take your coffee cake to the next level, so don’t rush this step! Enjoy your baking!
Fresh Rhubarb Streusel Coffee Cake With Yogurt
Ingredients You’ll Need:
For The Cake:
- 2 cups fresh rhubarb, diced
- 1 cup granulated sugar, divided
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
For The Streusel Topping:
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (optional)
How Much Time Will You Need?
This delicious coffee cake takes about 15 minutes to prepare and 35-40 minutes to bake. So, you’ll be enjoying a warm slice in about an hour! Perfect for a cozy morning or an afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important so that your cake bakes evenly. While it’s heating, grease an 8×8 inch baking dish or you can line it with parchment paper for easy removal later.
2. Prepare the Rhubarb:
In a medium bowl, toss the diced rhubarb with 1/4 cup of the granulated sugar. This will help to bring out the rhubarb’s natural juices. Let it sit while you prepare the rest of the batter.
3. Mix the Dry Ingredients:
In a large bowl, whisk together 1 cup of all-purpose flour, baking powder, baking soda, and salt. This will be the base for your cake and mixing these dry ingredients thoroughly ensures an even texture.
4. Cream the Butter and Sugar:
In another bowl, cream together the softened butter and the remaining 3/4 cup of granulated sugar. Use a mixer to beat this mixture until it’s light and fluffy. Add in the egg and vanilla extract, mixing well until everything is combined.
5. Combine Wet and Dry Ingredients:
Stir the plain yogurt into the buttery mixture until everything is smoothly blended. Then, gradually add the dry flour mixture to the wet ingredients, mixing gently until just incorporated. Be careful not to over-mix!
6. Fold in the Rhubarb:
Gently fold the macerated rhubarb into the batter. This helps keep the rhubarb chunks intact, adding wonderful bursts of flavor to your cake.
7. Pour the Batter:
Pour the batter into your prepared baking dish and spread it evenly across the bottom. This will create a nice, even layer for baking.
8. Make the Streusel Topping:
In a separate bowl, mix together the remaining 1/2 cup of flour, brown sugar, and ground cinnamon for the streusel topping. If you’re using nuts, add them in now. Use a fork to combine these ingredients until they’re crumbly—this will be the tasty topping on your cake!
9. Add the Streusel:
Sprinkle the streusel mixture evenly over the top of the batter in the baking dish. This will give your coffee cake a delightful crunch when baked!
10. Bake the Cake:
Place your baking dish in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean. Enjoy the wonderful aroma filling your kitchen!
11. Cool and Serve:
Once baked, let the coffee cake cool in the pan for 10 minutes. Then slice it up and savor it warm or at room temperature. It’s perfect for sharing with friends or enjoying all by yourself. Enjoy your delicious creation!
Can I Use Frozen Rhubarb in This Recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain any excess moisture before incorporating it into the batter. This helps prevent the cake from becoming too wet. For best results, thaw overnight in the refrigerator or place it in a colander at room temperature until thawed.
What Can I Substitute for Yogurt?
If you don’t have yogurt on hand, you can use sour cream or buttermilk as a substitute. If you’re looking for a dairy-free option, try unsweetened almond milk or coconut yogurt, but you might want to add a teaspoon of lemon juice to mimic the acidity of yogurt.
How to Store Leftover Coffee Cake?
Store any leftover coffee cake 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 for up to 3 months. To freeze, wrap it tightly in plastic wrap and then in foil to prevent freezer burn.
Can I Add Other Fruits to This Recipe?
Absolutely! You can mix in other fruits like strawberries, blueberries, or peaches. Just be mindful of the moisture content; if using juicier fruits, you might want to reduce the amount of rhubarb slightly to balance the water content in the batter.
