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Challenge: Savoring Spring

Rhubarb Coffee Cake

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Rhubarb, cream cheese and a crumb topping make this coffee cake perfect for a weekend breakfast or Spring Brunch.

Rhubarb Coffee Cake


  • 4 cups diced rhubarb
  • 2 ½ cups sugar, divided
  • ½ cup butter, softened + 2 tablespoons, melted
  • 8 ounces cream cheese, diced into cubes
  • ¾ cup plain Greek yogurt
  • ¼ cup water
  • ¼ teaspoon almond extract
  • 2 teaspoons lemon zest
  • 2 ½ cups flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs


  1. Preheat the oven to 350 degrees.
  2. Grease and flour a 9 x 14 inch baking dish. Set aside.
  3. In a large skillet, combine rhubarb and 1 cup sugar.
  4. Cook over medium heat until rhubarb is softened, sugar is dissolved and mixture is thickened.
  5. Set aside to cool completely.
  6. In a large bowl, cream together the ½ cup butter and 1 ¼ cups sugar until light and fluffy.
  7. Add the eggs, one at a time, beating well after each addition.
  8. Add the lemon zest.
  9. In another bowl, combine 2 ¼ cups flour, baking powder and salt. Set aside.
  10. In a small bowl or measuring cup combine Greek yogurt, water and almond extract.
  11. Add the flour mixture and yogurt mixture, alternately, beginning and ending with the flour mixture.
  12. When combined completely, fold in the diced cream cheese.
  13. Spread the batter into prepared baking dish.
  14. Spread the cooled rhubarb mixture over the top of the batter and using a knife swirl the rhubarb into the batter.
  15. In a small bowl, add remaining ¼ cup sugar, ¼ cup flour and 2 tablespoons melted butter. Stir until mixture becomes crumbly.
  16. Sprinkle over the top of the coffee cake.
  17. Bake for 40-50 minutes until golden brown and toothpick inserted comes out clean.

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