Description
This Rhubarb Coffee Cake With Crumb Topping is a perfect blend of sweet and tangy flavors. With its rich crumb topping and easy prep, it’s a delightful treat for any gathering, making dessert times special and memorable.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 cup salted butter, melted
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup whole milk Greek yogurt
- 2 1/2 cups chopped fresh rhubarb
- 1/2 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F. Line a 9×13 inch baking pan with parchment paper or grease it with butter.
- In a small bowl, combine the brown sugar and cinnamon for the topping and set aside.
- In a medium bowl, whisk the flour and baking soda together and set aside.
- In a large mixing bowl, whisk the melted butter and sugar until well combined and smooth.
- Add the egg, vanilla extract, and yogurt to the butter-sugar mixture, whisking until smooth.
- Incorporate the flour mixture into the wet ingredients, stirring just until combined; the batter will be quite thick.
- Fold in the chopped rhubarb until evenly distributed. Transfer the batter to the pan and spread it out evenly. Sprinkle the brown sugar and cinnamon mixture on top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan before cutting and serving.
Notes
For a tangier flavor, you can substitute Greek yogurt with sour cream.
Make sure to chop the rhubarb into small pieces for even distribution in the cake.
Nutrition
- Serving Size: 1 piece
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg