This rhubarb streusel coffee cake is the perfect treat for any time of day! The tart rhubarb pairs wonderfully with a sweet crumb topping and a soft, moist base made with yogurt.
I love enjoying a slice with my morning coffee or as an afternoon snack. Plus, the yogurt makes it extra fluffy. Who knew delicious could feel so light? ☕️🍰
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is the star here for its tangy flavor. If you can’t find fresh rhubarb, you can use frozen rhubarb—just thaw it before use. You may also try substituting with diced apples or berries, but keep in mind they won’t have the same tartness.
Yogurt: Regular plain yogurt adds moisture and a slight tang. If you’re looking for a lighter option, feel free to use Greek yogurt. For dairy-free, coconut yogurt works well. I often use yogurt instead of sour cream for a softer crumb.
Butter: Unsalted butter gives the best control over saltiness in baking. You could substitute with vegetable oil for a lighter texture, but I prefer the flavor that butter brings to the cake.
Sugar: Brown sugar in the streusel topping adds a depth of flavor. If you’re looking for a healthier option, coconut sugar can be used in its place. I find that brown sugar creates a nice caramelized topping that’s hard to resist!
How Do I Create a Crumbly Streusel Topping?
Making a perfect streusel topping is all about the right texture. You want to combine the ingredients to create a crumbly mix that sits beautifully on top of your coffee cake. Here’s how:
- Use melted butter to combine easily and ensure all dry ingredients are moistened.
- Mix together flour, brown sugar, and cinnamon first, then drizzle in the melted butter.
- Stir just until crumbly; don’t overmix, or you’ll lose that desired texture. Think of it as a sandy consistency!
Remember, the crumbs should be pea-sized; this will create lovely little crunches when baked!
Fresh Rhubarb Streusel Coffee Cake With Yogurt
Ingredients You’ll Need:
For The Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup plain yogurt
- 2 cups fresh rhubarb, chopped into small pieces
For The Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
How Much Time Will You Need?
This delightful coffee cake takes about 15 minutes to prepare and around 35-40 minutes to bake. Once it’s out of the oven, let it cool for about 15 minutes before serving. So, set aside about 1 hour total to make and enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Greasing an 8×8 inch baking pan is a good idea to prevent sticking. If you prefer, you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together 1 ½ cups of flour, granulated sugar, baking powder, baking soda, and salt. This helps to combine all the dry ingredients evenly.
3. Combine Wet Ingredients:
Add the softened butter, egg, and vanilla extract into the dry mixture. Beat everything together until it’s well combined and smooth. Next, stir in the yogurt until your batter is creamy.
4. Fold in the Rhubarb:
Gently fold in the chopped rhubarb into the batter. Make sure the rhubarb is evenly distributed throughout for the best flavor in every bite!
5. Pour and Spread the Batter:
Pour the prepared batter into your greased or lined baking pan. Use a spatula to spread it out evenly, making sure it fills the corners of the pan.
6. Make the Streusel Topping:
In a separate bowl, mix together ½ cup of flour, brown sugar, melted butter, and ground cinnamon. Stir until you achieve a crumbly texture – this will be your delicious streusel topping!
7. Add the Topping:
Sprinkle the streusel mixture evenly over the top of the cake batter in the pan. Don’t be shy; a little extra streusel adds even more flavor!
8. Bake the Cake:
Place the pan in your preheated oven and bake for about 35-40 minutes. Keep an eye on it! To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready.
9. Cool Before Serving:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This helps prevent sogginess and keeps it nice and fluffy.
10. Enjoy Your Coffee Cake:
Once cooled, enjoy your Fresh Rhubarb Streusel Coffee Cake warm or at room temperature. It’s perfect for breakfast, brunch, or even as a delightful afternoon treat!
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! If you’re using frozen rhubarb, make sure to thaw it first and drain any excess moisture to prevent the batter from becoming too watery. You can thaw it overnight in the fridge or use the microwave in short bursts.
How Can I Substitute Greek Yogurt for Plain Yogurt?
You can easily substitute Greek yogurt for plain yogurt in this recipe without any adjustments needed! It will add a slightly thicker texture and a little extra tang, which complements the rhubarb nicely.
What’s the Best Way to Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. If you want to keep it for longer, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Add Nuts or Other Fruits to This Recipe?
Definitely! Feel free to mix in nuts like walnuts or pecans for added crunch, or you can substitute some of the rhubarb with other fruits such as strawberries or blueberries. Just make sure to adjust the sugar slightly if using sweeter fruits!
