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Made Over Rhubarb Coffee Cake

The aroma of rhubarb baking always takes me back to my grandmother’s kitchen. Her sprawling rhubarb patch was legendary, and every spring, that tart, vibrant pink stalk found its way into pies, jams, and, of course, coffee cake. I remember standing on a stool, mesmerized as she chopped the rhubarb, its juice staining her hands a cheerful rosy hue. This recipe captures the essence of those memories, but with a slightly lighter, more modern twist, making it perfect for a guilt-free indulgence.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 24
Yield: 1 large coffee cake
Dietary Type: Reduced Fat

Ingredients

Cake:

1/4 cup butter, softened
1/4 cup pear baby food (or prune baby food)
3/4 cup sugar
3/4 cup Splenda granular
4 egg whites
1 cup low-fat vanilla yogurt (plain yogurt also works)
1 teaspoon vanilla
1 cup flour
3/4 cup wheat flour
1 teaspoon baking soda
2 cups rhubarb, finely chopped

Topping:

1/2 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter

Equipment Needed

13×9 inch baking pan
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Pastry blender or fork (for the topping)

Instructions

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven heats, grease a 13×9 inch baking pan. This will ensure the cake releases easily after baking.
In a large mixing bowl, cream together the softened butter, pear baby food, sugar, and Splenda granular until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake.
Beat in the egg whites one at a time, ensuring each is fully incorporated before adding the next. Overmixing at this stage can toughen the cake, so mix until just combined.
Stir in the low-fat vanilla yogurt and vanilla extract. The yogurt adds moisture and tang, while the vanilla enhances the overall flavor profile.
In a separate bowl, whisk together the flour, wheat flour, and baking soda. This ensures even distribution of the baking soda, leading to a consistent rise.
Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix; mix until just combined. If the batter seems too thin, add more wheat flour a little at a time until it reaches a desirable consistency.
Gently stir in the finely chopped rhubarb. Distribute the rhubarb evenly throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly.
Prepare the topping by mixing together the brown sugar, flour, and cinnamon in a small bowl.
Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. This creates a delicious, crumbly topping.
Sprinkle the topping evenly over the prepared batter.
Bake for 30-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Be sure to check for doneness around the 30-minute mark, as baking times can vary depending on your oven.
Once baked, let the coffee cake cool in the pan for a few minutes before cutting and serving.

Expert Tips & Tricks

For a richer flavor, try browning the butter before creaming it with the sugars. The nutty notes of browned butter add a wonderful depth to the cake.
If you don’t have pear baby food, applesauce can be used as a substitute.
To prevent the rhubarb from sinking to the bottom of the cake, toss it with a tablespoon of flour before adding it to the batter.
For a more pronounced cinnamon flavor in the topping, use a high-quality Ceylon cinnamon.
If the topping starts to brown too quickly during baking, tent the cake with foil to prevent burning.

Serving & Storage Suggestions

This rhubarb coffee cake is delicious served warm or at room temperature. It pairs perfectly with a dollop of whipped cream, a scoop of vanilla ice cream, or a simple dusting of powdered sugar. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap the cake tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and then warm in a low oven until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	111 kcal	N/A
Calories from Fat	24 g	22%
Total Fat	2.7 g	4%
Saturated Fat	1.6 g	8%
Cholesterol	6.9 mg	2%
Sodium	87.9 mg	3%
Total Carbohydrate	19.9 g	6%
Dietary Fiber	0.9 g	3%
Sugars	12.5 g	49%
Protein	2.3 g	4%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour and wheat flour with a gluten-free blend. Be sure to use a blend that contains xanthan gum or add some separately to help bind the ingredients.
Dairy-Free: Replace the butter with a plant-based butter alternative and the low-fat vanilla yogurt with a non-dairy yogurt alternative, such as soy or coconut yogurt.
Fruit Variations: While rhubarb is the star of this recipe, you can experiment with other fruits such as strawberries, blueberries, or raspberries.
Nutty Topping: Add chopped nuts, such as pecans or walnuts, to the topping for added crunch and flavor.

FAQs (Frequently Asked Questions):

Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb. Be sure to thaw it completely and drain any excess liquid before adding it to the batter.

Q: Can I use plain yogurt instead of vanilla yogurt?
A: Absolutely! If using plain yogurt, you may want to add an extra 1/2 teaspoon of vanilla extract to the batter to compensate for the lost flavor.

Q: Can I reduce the amount of sugar in the recipe?
A: While you can reduce the sugar, keep in mind that it will affect the texture and sweetness of the cake. Start by reducing it by 1/4 cup and adjust to your liking.

Q: How do I know when the cake is done?
A: The cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean.

Q: Can I make this coffee cake ahead of time?
A: Yes, you can make the coffee cake a day ahead of time. Store it in an airtight container at room temperature or in the refrigerator.

Final Thoughts

I truly hope you give this updated rhubarb coffee cake a try. It’s a delightful balance of tart and sweet, with a comforting crumb that makes it perfect for breakfast, brunch, or dessert. It’s a wonderful way to enjoy the flavors of spring, and I’m confident it will become a cherished recipe in your own kitchen, just as it is in mine. Don’t hesitate to experiment with variations to make it your own, and please share your feedback – I’d love to hear how it turns out for you!

Made over Rhubarb Coffee Cake Recipe