Print Options:

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.)
1

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

2

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

3

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.

4

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.

5

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.

6

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.

7

Let rest for at least 10 minutes before serving.

Nutrition Facts

Servings 0