RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Breakfast page 1COFFEE CAKE RECIPES >>>>> >  Rhubarb Streusel Coffee Cake



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



If you’ve grown rhubarb in your root cellar, dazzle guests with this moist cake topped with a crispy streusel, long before their garden rhubarb is ready.
Serves 8 to 10

• Preheat oven to 350°F (180°C)
• 9-inch (23 cm) springform pan, bottom lined with parchment paper


• 1/3 cup all-purpose flour (75 mL)
• 1/3 cup packed brown sugar (75 mL)
• 1/3 cup quick-cooking rolled oats (75 mL)
• 1/2 teaspoon ground cinnamon or ginger (2 mL)
• 1/4 cup butter, melted (60 mL)


• 1½ cups all-purpose flour (375 mL)
• 1 teaspoon baking powder (5 mL)
• 1 teaspoon ground cinnamon or ginger (5 mL)
• 1/2 teaspoon baking soda (2 mL)
• 1/4 teaspoon salt (1 mL)
• 2/3 cup packed brown sugar (150 mL)
• 1/2 cup butter, softened (125 mL)
• 1 egg
• 2 teaspoons vanilla extract (10 mL)
• 3/4 cup plain yogurt (not fat-free) (175 mL)
• 2 cups chopped fresh rhubarb, divided (500 mL)


1. For the streusel: In a bowl, mash together flour, brown sugar, oats, cinnamon and butter until crumbly. Set aside.

2. For the cake: In a bowl, combine flour, baking powder, cinnamon, baking soda and salt.

3. In a separate bowl, using an electric mixer, beat brown sugar and butter until fluffy. Beat in egg and vanilla until blended. Using a wooden spoon or rubber spatula, stir in flour mixture alternately with yogurt, making three additions of flour and two of yogurt. Gently stir in half the rhubarb. Spread into prepared pan, smoothing top.

4. Sprinkle the remaining rhubarb over batter in pan, then sprinkle with streusel. Bake in preheated oven for 50 to 60 minutes or until a tester inserted in the center comes out clean. Let cool in pan on a wire rack for 20 minutes. Run a knife around the edge of the cake and remove ring. Serve warm or let cool completely.

Recipe from THE COMPLETE ROOT CELLAR BOOK: Building Plans, Uses and 100 Recipes  by Steve Maxwell and Jennifer MacKenzie
(Robert Rose; May 2010 Softcover/$24.95)


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages