What is Rhubarb Platz?

Rhubarb Platz is a traditional coffee cake that features a soft cake base topped with fresh rhubarb and a sweet crumb topping. Originating from Mennonite and European baking traditions, Rhubarb Platz is known for its balance of tart and sweet flavors.

Can I use frozen rhubarb in Rhubarb Platz?

Yes, frozen rhubarb works well in Rhubarb Platz. Be sure to thaw and drain it thoroughly before using to prevent excess moisture from affecting the texture of the cake.

How do I store Rhubarb Platz?

Store Rhubarb Platz in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. You can also freeze Rhubarb Platz for up to three months and thaw before serving.

Can I make Rhubarb Platz ahead of time?

Absolutely. Rhubarb Platz can be baked a day in advance and stored covered at room temperature or in the refrigerator. In fact, the flavors often develop even more after resting, making it an excellent make-ahead dessert.

Rhubarb Platz Easy Recipe Coffee Cake Guide

Name: Rhubarb Platz
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 3 cups fresh rhubarb, chopped; 1/2 cup brown sugar; 1/2 cup all-purpose flour (for topping); 1/4 cup unsalted butter (for topping); 1 teaspoon ground cinnamon

Description

Rhubarb Platz is a classic coffee cake featuring a soft buttery base layered with tart fresh rhubarb and topped with a sweet, crumbly streusel. This comforting dessert is perfect for breakfast, brunch, or a light seasonal treat.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3 cups fresh rhubarb, chopped
1/2 cup brown sugar
1/2 cup all-purpose flour (for topping)
1/4 cup unsalted butter (for topping)
1 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, alternating with milk, until a smooth batter forms.
Spread the batter evenly into the prepared pan.
Evenly distribute chopped rhubarb over the batter.
In a bowl, mix brown sugar, flour, butter, and cinnamon until crumbly to form the streusel topping.
Sprinkle the crumb topping evenly over the rhubarb layer.
Bake for 40–50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool slightly before slicing and serving.

Notes

Use fresh rhubarb for best flavor, but frozen can be used if thawed and drained.
Do not overmix the batter to keep the cake light and tender.
If rhubarb is very tart, lightly sprinkle with sugar before adding.
Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days.
This cake can be frozen for up to 3 months and thawed before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg