Yeasted Rhubarb Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
For the dough:
  • ½ package rapid-rise yeast
  • 2½ cups flour
  • ½ tsp salt
  • 3 Tablespoons sugar
  • ¾ c plus 2 T milk, lukewarm
  • 1 medium egg, beaten
  • 2 Tablespoons butter, very soft
For the filling:
  • 2 egg yolks
  • ⅓ cup plus 2 Tablespoons sugar, divided
  • 3 Tablespoons heavy cream
  • 1 lb rhubarb, washed, trimmed and chopped into 1 inch pieces
For the meringue
  • 4 egg whites
  • ⅓ cup sugar
  • pinch salt
Make the base:
  1. Combine the flour, salt, yeast and sugar in a mixing bowl.
  2. Pour over the warm milk, and combine. Add the egg and the butter. Knead until elastic. (I used the dough hook of my KitchenAid mixer).
  3. Place dough in a buttered dish, and let rise 1 hour.
  4. Preheat oven to 375
  5. Grease a 9 x 13 baking pan with butter. Spread the dough over the base of the pan.
For the filling:
  1. Combine the egg yolks, cream and 2 Tablespoons of sugar. Brush over the dough.
  2. Toss the rhubarb with the remaining ⅓ cup sugar. Spread rhubarb over the dough.
For the meringue topping:
  1. Beat the egg whites with the salt until soft peaks form. Add in the sugar, bit by bit, until the mixture is stiff and glossy.
  2. Spread the meringue over the rhubarb.
  3. Bake at 375 degrees 30 minutes.
The dough is an adaptation of a recipe from Nigella Lawson's How to Be A Domestic Goddess. The meringue will be crispy when first pulled from the oven, but will soften very quickly. You can omit the meringue entirely if you prefer.
Recipe by The Domestic Front at