Rhubarb Whole Wheat Coffee Cake
A moist, flavorful coffee cake featuring tart rhubarb and wholesome whole wheat flour, perfect for breakfast or dessert and suited for those who enjoy fruit-filled baked goods.
Ingredients
Instructions
- Mix the butter, eggs, lemon juice, brown sugar, and white sugar together.
- Blend the mixture, then combine the dry ingredients: flour, whole wheat flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring well to combine.
- Fold in the cubed rhubarb last.
- Pour the batter into a springform pan.
- Bake at 350°F for 55 minutes.
- Once baked, sprinkle with confectioners sugar and serve warm.
Tips & Substitutions
For added moisture, consider using Greek yogurt in place of some of the butter. You can substitute the rhubarb with strawberries or blueberries if preferred, or use frozen rhubarb if fresh isn't available. To enhance flavor, add a teaspoon of vanilla extract. Be sure to mix the batter gently to avoid overworking the gluten in the whole wheat flour.
Serving Suggestions
Serve warm, dusted with confectioners' sugar for a delightful presentation. This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a cozy breakfast or brunch, enjoy alongside a cup of coffee or tea, or as a sweet afternoon snack. Explore more American recipes for complementary dishes.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F for about 5-10 minutes to maintain its texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Whole Wheat Coffee Cake contains roughly 376 calories, with 5g protein, 87g carbohydrates, and 2g fat. It is a good source of calcium (17% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1176mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw and drain any excess moisture before adding it to the batter. This will help maintain the right texture of the cake without making it too soggy.
What can I do if I don’t have whole wheat flour?
If whole wheat flour is unavailable, you can substitute it with all-purpose flour. The cake will still turn out delicious, though it may lack some of the nutty flavor and health benefits associated with whole wheat flour.
How do I know when the coffee cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this can lead to a dry cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).