Quick Rhubarb Coffee Cake Recipes
RHUBARB COFFEE CAKE
Great with a dollop of whipped cream or ice cream but it's also great on its own. It's really easy to make and goes great with a cup of tea or coffee.
Provided by Bren
Categories Desserts Cakes Coffee Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
- Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
- Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 43.4 g, Cholesterol 48.9 mg, Fat 7.5 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 300.6 mg, Sugar 22.5 g
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- Prep work. Position a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4. Generously grease an 8 in x 8 in / 20 cm x 20 cm square baking pan with butter or cooking spray. Line the bottom and sides with parchment (baking) paper; set aside.
- Prep the rhubarb. If using fresh, I recommend preparing the rhubarb first. Wash the rhubarb under running water to remove any sand and dirt. Pat each stalk with a paper towel until dry. Remove as much liquid as possible, so the excess moisture doesn't make the cake soggy. Chop the rhubarb into 1/4-in / 0.6 cm discs.
- Make the streusel. To make the streusel, stir together the flour and sugar in a medium-sized mixing bowl. Drizzle in the melted butter and gently stir with a fork until the ingredients clump together. Leave the mixture lumpy. The larger crumbs give texture to the streusel topping. You can even squeeze handfuls of dough together to form bigger streusel. Add 1 to 2 additional tablespoons of flour if the dough isn't coming together. Set aside.
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