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Easy Rhubarb Coffee Cake

Yields1 Serving

There's nothing like coffee cake for breakfast. his recipe is is simple to make and is quite a filler. Makes one (9-in) round cake.

 ½ cup brown sugar, packed
 ¾ cup Lemon fused olive oil
 2 eggs
 1 ½ cups all-purpose flour
 1 tsp baking powder
 1 tsp baking soda
 ½ tsp sea salt
 ¼ cup 2% milk
 1 cup chopped rhubarb
Streusel Topping
 ½ cup all-purpose flour
 ¼ cup steel-cut oats
 3 tbsp brown sugar
 2 tsp grated lemon zest
 3 tbsp Lemon fused olive oil
 Blood Orange fused olive oil or Arbequina olive oil can be substituted in place of Lemon fused olive oil, and add 1 cup fresh blueberries in place of the rhubarb and orange zest instead of lemon zest in the streusel topping. (If you use frozen blueberries, increase cooking time by 3-5 minutes.)

Preheat oven to 350 degrees F. Grease a 9-inch spring-form pan.


To make the cake, in a large mixing bowl, whisk the brown sugar with the olive oil and eggs until frothy.


Sift the flour, baking powder, baking soda, and salt over top, and fold in with a wooden spoon or spatula to form a soft batter. Add the milk and stir to combine. then fold in the rhubarb.


Pour the batter into the prepared cake pan. Tap the pan on the counter several times to ensure the batter is level and to remove any air bubbles.


To make the streusel topping , in a small bowl, combine the flour, oats, sugar, and zest. Drizzle in the olive oil and stir to combine into a coarse crumb mixture. Sprinkle this evenly over the cake batter.


Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven , run a knife around the outside, and remove the sides of the pan.


Let rest for at least 10 minutes before serving.

Nutrition Facts

Servings 0