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How To make Moist Rhubarb Coffeecake
2 c Cake flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Plus 2 tablespoons light
Brown sugar, packed 1/4 c Thawed, frozen egg
Substitute 1 c Nonfat palin yogurt
1/2 c Applesauce
1 ts Vanilla
3 c Coarsely chopped rhubarb
Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many midwestern and east coast transplants. Just stir diced uncooked rhubarb into the coffeecake batter and bake. (By Times Food Stylists) Sift together cake flour, baking powder, baking soda, and salt into large bowl. Stir in cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla. Stir into flour mixture just until ingredients are almost blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper. Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F. 30 to 35 minutes or until cake tests done in center. Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 4 grams protein; 0.41 gram fiber.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists.
How To make Moist Rhubarb Coffeecake's Videos
Cooking with Yankee: Strawberry-Rhubarb Coffee Cake
This delicious recipe dates back nearly 40 years, to the grandmother of Amy Traverso, Yankee’s senior food editor. Tender, sweet-tart, and moist (it’s made, midcentury-style, with vegetable oil instead of butter), the bread packs just the right sweet punch with a crunchy sugar topping.
How To Make Plant-Based Strawberry Rhubarb Coffee Cake | So Simple!
Indulge your taste buds with this step-by-step tutorial on creating a heavenly Plant-Based Strawberry Rhubarb Coffee Cake. This recipe combines the sweetness of ripe strawberries and the tangy kick of rhubarb, resulting in a luscious topping that perfectly complements the moist and flavorful coffee cake. Whether you're an experienced baker or new to the world of plant-based treats, this easy-to-follow recipe will guide you towards a scrumptious creation that's both wholesome and indulgent. Elevate your baking game and treat yourself to a slice of pure bliss!
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KEY MOMENTS
00:00 Introduction
00:43 Prep Topping
02:06 Prep Batter
06:44 Prep Crumble
07:21 Assemble Cake
08:42 Remove Cake Pan
09:19 Taste Test
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Vegan Rhubarb Cake
This vegan buttermilk rhubarb cake makes for such an amazing treat! It is super moist, soft, very flavorful and easy to make. The tart flavor from the rhubarb is perfectly balanced with sweet maple syrup and hints of vanilla flavor. Perfect fruity cake for the afternoon tea break and it is made completely vegan, egg-free and dairy-free.
Find the full recipe here:
Rhubarb Streusel Cake | Best Summer Dessert
????????????Today's recipe “Rhubarb Streusel Cake“ its very delicious and yummy. Do try this at home with your friends and family. Everyone will love its taste. If you have any suggestions or requests then please write below in the comments. Also don't forget to like and subscribe my channel. Please share my YouTube channel and social media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes. Thank you ????
#cake #dessert #rhubarb
INGREDIENTS :
Cake batter:
Soft butter - 200g
Eggs - 4
Vanilla sugar - 1tbsp
Sugar - 200g
Salt - 1/4tsp
Plain flour - 225g
Baking powder - 2tsp
Cornstarch - 30g
Milk - 80ml
Rhubarb - 500g
Streusel :
Butter - 100g
Sugar - 100g
Plain flour - 150g
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Rhubarb Coffee Cake
If you are on the fence about rhubarb, let me change your mind. Rhubarb coffee cake. Enough said. Soft, perfect cake with loads of streusel and just the right amount of rhubarb!
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Ingredients:
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar
- 2 cups + 1 tbsp flour, separated
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup butter, cold, cut into pieces
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups chopped rhubarb
Instructions:
Preheat oven to 350°F. Grease a 9×9 baking dish and set aside.
In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.
Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 ¼ cups of the mixture and set aside.
To the remaining crumbled mixture left in the bowl, add the eggs and sour cream. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.
Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 40-55 minutes. Remove from oven and cool 15 minutes before serving.
#rhubarb #coffeecake #recipe
Strawberry Rhubarb Cake Recipe with Crumb Topping!
This strawberry rhubarb cake recipe has a crumb topping and a delicious sour cream cream. It's actually like a cross between a cake and cobbler.
There's loads of fruit in the filling, so if you are a strawberry and rhubarb fan, this recipe is perfect for you.
It's made in three layers: a tender sour cream cake, a fruit filling, and a crumb topping.
⚠IMPORTANT: Make sure to put a baking tray on the rack under the cake pan when you bake to catch any spillover!
READ THE BLOG POST:
TIME STAMPS:
0:00 Intro
0:22 Tip for Storing Rhubarb
0:28 Prepping the Fruit
1:12 Making the Fruit Filling
1:27 Preparing the Pan
1:40 Making the Crumb Topping
1:58 Making the Cake
3:03 Assembling the Cake
3:26 Baking the Cake
3:39 Cooling and Serving
4:15 Bloopers
INGREDIENTS:
For the Fruit Filling:
4½ cups finely chopped rhubarb stalks
1½ pints fresh strawberries, chopped (4½ cups chopped strawberries)
3/4 cup organic cane sugar (or granulated sugar)
9 tbsp organic all-purpose flour (1/2 cup + 2 tbsp)
For the Crumb Topping:
3/4 cup salted grass-fed butter
1/2 cup organic dark brown sugar
3/4 tsp pure vanilla extract
1 pinch salt
1¾ cup + 2 tbsp organic all-purpose flour
For the Sour Cream Cake:
1½ sticks (¾ cup) softened salted butter
1 cup + 2 tbsp organic cane sugar
3 large eggs
1 cup + 2 tbsp sour cream
zest of one organic lemon
1½ tsp pure vanilla extract
1¾ cup + 2 tbsp organic all-purpose flour
1½ tsp baking powder
¾ tsp baking soda
¾ tsp unrefined sea salt (Redmond Real Salt)
IMPORTANT: Make sure to put a baking tray under the cake pan when you bake to catch any spillover!
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