Rhubarb Coffee Cake

This delicious recipe is adapted from our favorite cookbook: The Olive Oil and Vinegar Lover's Cookbook

• 1/2 cup brown sugar, packed
• 3/4 cup Lemon Premium Extra Virgin Olive Oil 
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon sea salt
• 1/4 cup 2% milk
• 1 cup chopped rhubarb

• 1/2 cup all-purpose flour
• 1/4 cup steel-cut oats
• 3 Tbsp brown sugar
• 2 tsp grated lemon zest
• 3 Tbsp Lemon Premium Extra Virgin Olive Oil

1. Preheat the oven to 350℉. Grease a 9-inch spring-form pan. You can use a 9x5-inch loaf pan if you prefer. Just increase the cooking time by 5 minutes.
2. To make the cake, in a large mixing bowl, whisk the brown sugar with the olive oil and eggs until frothy.
3. Sift the flour, baking powder, baking soda, and salt over top, and fold in with a wooden spoon or spatula to form a soft batter. Add the milk and stir to combine, then fold in the rhubarb.
4. Pour the batter into the prepared cake pan. Tap the pan on the counter several times to ensure the batter is level, and to remove any air bubbles.
5. To make the streusel topping, in a small bowl, combine the flour, oats, sugar, and zest. Drizzle in the olive oil and stir to combine into a coarse crumb mixture. Sprinkle this evenly over the cake batter.
6. Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, run a knife around the outside, and remove the sides of the pan. Let rest at least 10 minutes before serving.
7. Optional: Garnish with whatever fresh fruit you have, we used strawberries!