Mouth-Watering Rhubarb Cream Cheese Coffee Cake Recipe
Welcome to one of the most mouth-watering rhubarb coffee cake recipes you will ever come across. This rhubarb cream cheese coffee cake recipe is one of my favorite go-to desserts that never fails to impress my guests with its tangy and sweet flavors.
This delectable morning treat combines a moist vanilla cake infused with sour cream, layered with sweet creamy cheese filling, fresh diced tangy rhubarb and a crunchy walnut topping. The aroma of the cinnamon and lemon zest will fill your kitchen, setting the scene for a perfect spring or summer day.
Whether you’re new to baking or are an experienced baker, this recipe is easy to follow and creates a perfect coffee cake every time. So why not treat yourself, family, or friends to this indulgent cake today? In no time you’ll bake up a storm and become everyone’s favorite barista in the community for providing delicious community loaves thanks to this sensational recipe.
Why You’ll Love This Recipe
Have you been searching for the perfect coffee cake recipe that combines sweet, tangy, and nutty flavors all in one bite? Well, look no further than this rhubarb cream cheese coffee cake recipe!
Not only does this recipe incorporate creamy and rich cream cheese into the spongey cake mix, but it also features the perfect balance of rhubarb sweetness and walnut crunchiness in every bite. The addition of sour cream gives the cake a moist texture that will have you coming back for more.
But what truly sets this coffee cake apart from the rest is the deliciously tangy rhubarb cream spread on top. It takes this cake to a whole new level, elevating it to something truly special.
Plus, with the option to substitute or vary ingredients such as adding diced strawberries, swapping walnuts for pecans, or using brown butter instead of regular butter, you can customize it to your liking and make it uniquely yours.
So why settle for a plain and boring coffee cake when you can have an indulgent and decadent rhubarb cream cheese coffee cake? Treat yourself and your taste buds to this perfect spring or summer dessert today!
Ingredient List
Baking Essentials
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1 teaspoon baking soda
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2 teaspoons baking powder
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½ teaspoon salt
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2 cups sifted all-purpose flour
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1 cup unsalted butter, softened
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2 cups granulated sugar
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2 large eggs, at room temperature
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¾ cup sour cream
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1 tablespoon pure vanilla extract
Rhubarb Cream Cheese Filling
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3 cups diced fresh rhubarb
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¼ cup water
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3/4 cup granulated sugar
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Juice of one small lemon
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8 ounces cream cheese, softened
Walnut and Cinnamon Streusel Topping
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1 cup chopped walnuts
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½ cup all-purpose flour
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1/4 cup brown sugar
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1/4 cup granulated sugar
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2 teaspoons ground cinnamon
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Pinch salt
Cream Cheese Frosting
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(Optional for serving)
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Recipe from dessertswithbenefits.com
The Recipe How-To
Preheat the oven to 350°Fahrenheit (180°Celsius).
Combine 2 and a half cups of diced rhubarb with 1/4 cup of brown sugar and set aside.
Beat 1/2 cup of softened butter, 1 and 3/4 cups of granulated sugar, and 8 ounces of room temperature cream cheese until fluffy. Add two eggs, one at a time, followed by one teaspoon of vanilla extract.
In a separate bowl, whisk together 2 and a half cups of all-purpose flour, one teaspoon of baking powder, 1 teaspoon of baking soda, one teaspoon of ground cinnamon, and half a teaspoon of salt.
Gradually add the dry ingredient mixture to the wet mixture while alternating with 3/4 cup sour cream, beating well after each addition.
Fold in the prepared rhubarb-sugar mixture and half a cup of chopped walnuts.
Spread half of the batter into a greased 9 x 13-inch baking dish. Sprinkle with an additional half cup of chopped walnuts.
For the rhubarb cream cheese, combine eight ounces softened cream cheese, one-third cup granulated sugar, one egg yolk, and two teaspoons fresh lemon juice in a bowl. Mix until smooth.
Pour the rhubarb cream cheese filling over the batter layer. Top with remaining batter.
Bake for about 60-70 minutes, until golden brown and toothpick or cake tester comes out clean.
Let the cake cool for around 15 minutes before serving. Serve warm or at room temperature.
Substitutions and Variations
One of the best things about this rhubarb cream cheese coffee cake recipe is how versatile it is when it comes to substitutions and variations. Here are some options to consider:
– Fruit: If rhubarb isn’t your thing, you can swap it out for another tangy fruit like cranberries, chopped apricots, or diced apples. You could even mix in a cup of fresh or frozen berries like raspberries or blueberries for added sweetness.
– Nuts: This recipe calls for walnuts in the streusel topping, but you could easily switch those out for pecans, almonds, or even hazelnuts if you prefer.
– Cheese filling: For an extra creamy cake, try swapping out the cream cheese filling with a raspberry cream filling instead. Or, mix in some lemon zest to give it a zesty kick.
– Frosting: Instead of using the cream cheese frosting suggested in the recipe, try making a simple glaze with powdered sugar and lemon juice for a tangy finish. Or, skip the frosting altogether and sprinkle confectioner’s sugar over the top of the cake for a more rustic look.
– Flour: If you’re looking for a gluten-free version of this recipe, swap out the all-purpose flour with a gluten-free baking mix like Bob’s Red Mill Gluten Free 1-to-1 Flour or King Arthur’s Measure-for-Measure Flour.
No matter what substitutions or variations you choose, this rhubarb cream cheese coffee cake is sure to be a crowd pleaser and perfect for any occasion.
Serving and Pairing
This Rhubarb Cream Cheese Coffee Cake Recipe is a delectable dessert that makes a perfect spring or summer treat. Serve it at your next outdoor party or brunch and watch as it becomes the star of the show!
You can serve this delicious cake just as it is, or pair it with a hot cup of coffee for an indulgent breakfast. The sweet and tangy taste of the rhubarb cream cheese filling perfectly complements the crunchy walnuts and cinnamon flavoring in the cake.
This coffee cake also pairs beautifully with a tall glass of cold milk, making for a refreshing and satisfying dessert on those hot summer days. For those looking for an adult beverage pairing, try serving this cake with a chilled glass of rosé or prosecco for a delightful, bubbly experience.
Finally, you can add some extra flair to your serving by topping each slice with whipped cream, fresh strawberries or raspberries, or a light dusting of powdered sugar. Whatever way you choose to serve and pair this Rhubarb Cream Cheese Coffee Cake Recipe, be prepared for some serious compliments from your family and friends!
Make-Ahead, Storing and Reheating
So, you want to keep this delectable Rhubarb Cream Cheese Coffee Cake recipe for later? Don’t worry. You can certainly make the cake ahead of time and store it in a safe place till it’s party time.
If you want fresh cake anytime without spending much time on baking, you can assemble and refrigerate the unbaked cake in a springform pan up to one day before baking. After that, bring it to room temperature before putting it in the oven. Also, don’t forget to cover it with plastic wrap.
The baked cake will stay good at room temperature for up to 2 days. In case you’re not fond of cold cake, you can reheat the slices of this coffee cake in a microwave or on low heat in the oven before serving. A pinch of powdered sugar or a dollop of soft butter can add more flairs to your classic Rhubarb Cream Cheese Coffee Cake by elevating its creamy and tangy flavor.
Another alternative is to make an unfrosted cake ahead of time and freeze it for up to 4 months. Just be sure that it’s properly wrapped with plastic wrap after cooling completely. When ready to serve, thaw it overnight in the fridge and enjoy your last-minute dessert stress-free!
Whether you want to create an elegant brunch or simply treat yourself with a nice cup of coffee and a slice of Rhubarb Cream Cheese Coffee Cake, this cake recipe offers a variety of convenient reheating and storing options that taste as great reheated as when freshly baked!
Tips for Perfect Results
Baking a rhubarb cream cheese coffee cake might seem like a daunting task, but with a few helpful tips, you can easily achieve the perfect results.
First and foremost, it is essential to accurately measure your ingredients – this is where most baking errors occur. Use measuring cups and spoons that are specifically designed for dry and wet ingredients, respectively. Spoon the flour into the cups and level off for accuracy, and avoid packing the ingredients into the measuring cups.
Another significant factor in making this coffee cake is ensuring that all your ingredients are at room temperature before mixing them. Cold ingredients do not blend together easily, resulting in an uneven batter, which yields an unsavory outcome. Moreover, room temperature eggs create more volume when beaten, giving your cake a lighter and fluffier texture.
When it comes to baking powder and baking soda, remember not to confuse these two leavening agents. Baking soda needs an acid-like lemon or sour cream to activate it quickly; otherwise, it will fail to get the lift required for the cake’s rise. In comparison, baking powder only requires any moisture present in the mixture.
In addition to accurate measurements and ingredient temperatures, using good quality equipment plays a crucial role in baking perfect rhubarb cream cheese coffee cake. Invest in a reliable mixer with multiple speed settings for precise mixing of all your components.
It is also vital to preheat your oven properly before placing your batter in it. An oven thermometer will help you maintain a consistent temperature because not all ovens heat evenly. Uneven heating may cause uneven rising or overcooking of one part of the cake.
Finally, once you have taken out your rhubarb cream cheese coffee cake from the oven let it cool before frosting or serving. A cooler cake helps icing set better on top without running down on sides or melting off completely.
By following these tips for achieving perfect results gradually, practicing patience combined with persistence will lead to you mastering the art of baking an amazing rhubarb cream cheese coffee cake – a perfect way to impress your family and friends.
Bottom Line
In conclusion, this rhubarb cream cheese coffee cake recipe is perfect for elevating any occasion, whether it’s a neighborhood potluck or a family gathering. The tangy rhubarb and creamy cheese filling perfectly complement the sweetness of the cake, making it a dessert that anyone would love. With the substitutions and variations section, you can customize this recipe to your preferences and even experiment with different fruits to create new flavor combinations.
So why not surprise your loved ones and community with this perfect spring or summer indulgence? Don’t forget to accompany it with a delicious cup of coffee, like a rhubarb coffee or strawberry coffee, to enhance your overall coffee experience!
With tips for perfect results, the serving and pairing suggestions, and the make-ahead, storing, and reheating instructions, you can make this cake at any time without worrying about any fuss.
We hope that you have enjoyed reading about our rhubarb cream cheese coffee cake recipe and that it will encourage you to try it out for yourself. With its unique blend of sweet and tangy flavors, this cake is sure to become a favorite in your household!
Rhubarb Cream Cheese Coffee Cake Recipe
Ingredients
- 1 1/4 cups rhubarb, finely diced
- 1 1/2 cups granulated sugar
- 1 lemon
- 2 1/4 cups all-purpose flour
- 3/4 cup butter
- 1/2 cup walnuts, chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 2 eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla
Instructions
- In a small, heavy saucepan, combine the rhubarb, 1/2 cup of the sugar, and 1 slice cut from the lemon.
- Bring to a boil over high heat, stirring until the sugar melts.
- Reduce the heat to medium and simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup.
- Let cool.
- In the bowl of a food processor, combine the flour and 3/4 cup of the sugar.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Measure 1 cup of the mixture into a small bowl and add the walnuts and cinnamon.
- Set aside.
- Add the baking powder, baking soda, salt, sour cream, vanilla and one egg to the remaining flour/butter mixture in the food processor.
- Pulse until a soft, sticky dough is formed.
- With floured fingers, press the dough evenly over the bottom and 2 inches up the sides of a greased 10" springform pan.
- Wipe out the bowl of the food processor and add 1 teaspoons grated lemon rind, the cream cheese, 1/4 cup sugar and the remaining egg.
- Pulse until well blended.
- Spread the cream cheese mixture over the dough in the cake pan.
- Top with the rhubarb mixture.
- Sprinkle the walnut mixture evenly over the top.
- Bake in a 350 degree F oven for about 1 hour or until a knife inserted in the centre of the cake comes out clean.
- Place the pan on a wire rack and let cool for 15 minutes.
- Remove from the pan.
- Serve warm, cut into wedges and refrigerate any leftovers.
Add Your Own Notes
Nutrition
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