If you’re looking for a delightful treat that feels like a warm hug on a plate, this Rhubarb Yogurt Coffee Cake Recipe is absolutely the answer. Combining the tangy brightness of fresh rhubarb with the creamy moisture of yogurt, it offers a perfectly balanced crumb that’s light yet richly satisfying. The cinnamon-brown sugar topping adds just the right touch of spice and sweetness, making every bite an irresistible dance of flavors and textures. Whether you’re baking for a morning gathering or an afternoon pick-me-up, this cake brings both comfort and a hint of sophistication to your table.
Ingredients You’ll Need
These ingredients are refreshingly simple but each plays an essential role in creating the perfect coffee cake. From the yogurt that keeps the crumb moist and tender to the fresh rhubarb that adds a tart bite, every component is vital to the beautiful harmony of flavors and textures in this cake.
- 1 cup granulated sugar: Sweetens the cake and balances the tart rhubarb perfectly.
- 1 cup plain yogurt: Adds moisture and a subtle tang for a tender, soft crumb.
- 1 egg: Provides structure and richness to the batter.
- 1 teaspoon vanilla: Enhances flavor with warm, aromatic notes.
- 1 1/2 cups all purpose flour: Forms the base of the cake, lending structure and body.
- 1 teaspoon baking soda: Helps the cake rise, making it light and fluffy.
- 1/2 teaspoon salt: Balances sweetness and brightens flavors.
- 3 cups chopped rhubarb: Packs bursts of tartness and beautiful pink color.
- 1 cup brown sugar: Used in the topping for a deep, caramel-like sweetness.
- 1 teaspoon cinnamon: Adds warmth and spice to the crunchy topping.
How to Make Rhubarb Yogurt Coffee Cake Recipe
Step 1: Preheat and Prep Your Pan
Start by heating your oven to 375º F and lightly greasing a 9×13 inch baking pan. This ensures your coffee cake will slide right out with ease and preserves the crust’s delightful texture.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the granulated sugar, yogurt, egg, and vanilla extract. Stir these together until the mixture is smooth and creamy, which sets the foundation for a luscious batter full of flavor and moisture.
Step 3: Add Dry Ingredients
Next, sift in the flour, baking soda, and salt carefully. Stir until just combined to form a cohesive batter—overmixing here can toughen the cake, so gentle folding is key.
Step 4: Stir in the Rhubarb
Fold the chopped rhubarb into the batter, distributing those lovely tart pops throughout the cake so every slice has a burst of tangy freshness alongside the sweet crumb.
Step 5: Transfer and Top
Pour your batter evenly into the prepared pan. Then, in a small bowl, mix the brown sugar and cinnamon together before sprinkling it generously across the top of the cake. This topping will caramelize beautifully in the oven, adding an irresistible crunchy layer.
Step 6: Bake to Perfection
Bake the cake uncovered for 40 minutes until it’s golden brown on top, and a toothpick inserted in the center comes out clean. The aroma while baking is just heavenly and will have you counting down the minutes!
How to Serve Rhubarb Yogurt Coffee Cake Recipe
Garnishes
For a simple yet elegant touch, dust the cooled cake with a light sprinkle of powdered sugar or a quick drizzle of vanilla glaze. Fresh rhubarb slices or a handful of toasted almonds on the side add texture and visual appeal.
Side Dishes
This coffee cake pairs wonderfully with a hot cup of coffee or tea, making it the ideal choice for breakfast or brunch. For a heartier spread, serve alongside scrambled eggs or fresh seasonal fruit for a balanced and satisfying meal.
Creative Ways to Present
Try turning your Rhubarb Yogurt Coffee Cake Recipe into individual servings by baking in muffin tins or mini loaf pans. You can also layer crumbled cake with yogurt and fresh berries for a beautiful parfait that highlights the cake’s tangy, sweet essence.
Make Ahead and Storage
Storing Leftovers
Keep any leftover coffee cake in an airtight container at room temperature for up to two days to maintain its soft texture and fresh flavor. If you want to extend its life, the refrigerator also works well but may slightly firm the cake.
Freezing
This cake freezes beautifully—wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before serving to retain the crumb’s moistness.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or briefly in a preheated oven to bring back that fresh-out-of-the-oven feeling. The cinnamon-brown sugar topping will regain some of its crunch and the cake’s flavors will shine anew.
FAQs
Can I substitute the rhubarb with another fruit?
Absolutely! While rhubarb’s unique tartness defines this coffee cake, you can try substituting with tart berries like raspberries or sour cherries. Just keep the quantity similar to maintain the cake’s moisture balance.
What type of yogurt works best in this recipe?
Plain Greek or regular yogurt both work well. Greek yogurt will give a slightly denser, creamier texture, while regular yogurt yields a lighter crumb. Avoid flavored yogurts so as not to overpower the rhubarb’s natural flavor.
Can I make this recipe gluten-free?
Yes! Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour. Be mindful of the flour’s absorption properties and consider adding a teaspoon of xanthan gum if your blend doesn’t already include it.
Is it okay to use frozen rhubarb?
Frozen rhubarb can work in a pinch, but be sure to thaw and drain excess liquid thoroughly before adding to the batter to avoid a soggy cake. Fresh rhubarb remains preferable for its texture and brightness.
How can I make the topping extra crunchy?
For an extra crunch, sprinkle chopped nuts like pecans or walnuts over the cinnamon and brown sugar topping before baking. The nuts toast in the oven and add a wonderful contrast in texture.
Final Thoughts
There’s something truly special about this Rhubarb Yogurt Coffee Cake Recipe—it’s fresh yet nostalgic, simple yet bursting with flavor. Baking it at home is like sharing a slice of coziness with people you care about. So grab some rhubarb, preheat the oven, and create a cake that’s sure to become a cherished favorite in your rotation.
Print
Rhubarb Yogurt Coffee Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rhubarb Yogurt Coffee Cake is a moist, tangy treat perfect for breakfast or a snack. The cake combines tart rhubarb with creamy yogurt and a spiced cinnamon-brown sugar topping, baked to golden perfection in a 9×13 inch pan. Easy to prepare and deliciously comforting, it’s sure to be a favorite for gatherings or simple indulgence.
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups chopped rhubarb
Topping
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375º F (190º C) and lightly grease a 9×13 inch baking pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine granulated sugar, plain yogurt, egg, and vanilla extract. Mix thoroughly until the mixture is creamy and well blended.
- Add Dry Ingredients: To the wet mixture, add the all purpose flour, baking soda, and salt. Stir gently until the batter forms and ingredients are fully incorporated.
- Fold in Rhubarb: Gently stir the chopped rhubarb into the batter, distributing it evenly throughout the mixture.
- Transfer Batter: Pour the prepared batter into the greased 9×13 inch baking pan, spreading it evenly.
- Prepare Topping: In a small bowl, combine the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the batter in the pan.
- Bake: Place the pan in the preheated oven and bake uncovered for 40 minutes, or until a toothpick inserted into the center comes out clean and the topping is caramelized.
Notes
- Ensure rhubarb is properly chopped into small pieces for even distribution.
- The cake is best enjoyed fresh but can be stored covered at room temperature for up to 2 days.
- For a dairy-free version, substitute yogurt with a non-dairy alternative like coconut or almond yogurt.
- Watch the baking time carefully to prevent overbaking and drying out the cake.
- This cake pairs wonderfully with a cup of coffee or tea.
