Rhubarb Coffee Cake

Name: Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 cup brown sugar, packed; 3/4 cup Lemon Premium Extra Virgin Olive Oil; 2 eggs; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1/4 cup 2% milk; 1 cup chopped rhubarb; 1/2 cup all-purpose flour; 1/4 cup steel-cut oats; 3 tablespoons brown sugar; 2 teaspoons grated lemon zest; 3 tablespoons Lemon Premium Extra Virgin Olive Oil

May 24, 2021

This Rhubarb Coffee Cake is tender, cozy, and full of bright spring flavor. Chopped rhubarb gives the cake that classic sweet-tart bite, while Lemon Premium Extra Virgin Olive Oil adds a fresh citrusy note to both the cake and the crumbly streusel topping.

It is the kind of simple homemade dessert that works just as well for brunch as it does for an afternoon treat. The olive oil keeps the cake moist, the rhubarb adds a little tang, and the lemon-oat streusel gives every slice a sweet, textured finish. This one is spring baking at its happiest.

Why You’ll Love This Recipe

It is a sweet, simple way to enjoy fresh rhubarb.
Lemon Premium Extra Virgin Olive Oil adds bright citrus flavor without extra effort.
The streusel topping is crumbly, lightly sweet, and full of lemon zest.
It works beautifully for brunch, dessert, coffee hour, or spring gatherings.
You can bake it in a springform pan or a loaf pan.

Serving Ideas

Serve this rhubarb coffee cake slightly warm or at room temperature with coffee, tea, brunch, or dessert. It is lovely on its own, but you can also serve it with fresh strawberries, whipped cream, vanilla yogurt, or a light dusting of powdered sugar.

Shop the Flavor

This recipe features Lemon Premium Extra Virgin Olive Oil, a bright and citrusy olive oil that brings fresh lemon flavor to cakes, muffins, quick breads, dressings, marinades, seafood, chicken, vegetables, and more.

Grab a bottle online or stop by The Little Shop of Olive Oils in Franklin, MA to add a sunny little citrus twist to your next bake.

Rhubarb Coffee Cake

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Calories

315

Cuisine

American

Ingredients

1/2 cup brown sugar, packed
3/4 cup Lemon Premium Extra Virgin Olive Oil
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup 2% milk
1 cup chopped rhubarb
1/2 cup all-purpose flour
1/4 cup steel-cut oats
3 tablespoons brown sugar
2 teaspoons grated lemon zest
3 tablespoons Lemon Premium Extra Virgin Olive Oil

Directions

Preheat the oven to 350°F.
Grease a 9-inch springform pan. You may also use a 9x5-inch loaf pan, but increase the baking time by about 5 minutes if needed.
To make the cake, whisk the brown sugar, Lemon Premium Extra Virgin Olive Oil, and eggs in a large mixing bowl until frothy.
Sift the flour, baking powder, baking soda, and sea salt over the wet ingredients.
Fold the dry ingredients in with a wooden spoon or spatula until a soft batter forms.
Add the milk and stir to combine.
Fold in the chopped rhubarb.
Pour the batter into the prepared cake pan. Tap the pan on the counter several times to level the batter and remove air bubbles.
To make the streusel topping, combine the flour, steel-cut oats, brown sugar, and lemon zest in a small bowl.
Drizzle in the Lemon Premium Extra Virgin Olive Oil and stir until the mixture forms a coarse crumb.
Sprinkle the streusel evenly over the cake batter.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven. Run a knife around the outside edge and remove the sides of the springform pan.
Let the cake rest for at least 10 minutes before serving.
Garnish with fresh strawberries or other fresh fruit, if desired.