Rhubarb Coffee Cake
Delicious Rhubarb Coffee Cake is a moist, crumbly treat perfect for pairing with coffee.
Equipment
- Baking Pan
- mixing bowl
- Whisk
- pastry blender
Ingredients
Batter
- ½ cup butter softened
- 1 ½ cups sugar
- 2 large eggs room temperature
- 1 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups rhubarb finely diced
Crumb Topping
- ½ cup dark brown sugar packed
- ¼ cup all-purpose flour for crumb topping
- 1 teaspoon cinnamon
- 3 tablespoons cold butter
Instructions
Preparation
- Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan and set aside.
- Cream together the butter and sugar in a large bowl until fluffy.
- Beat in the eggs and vanilla.
- Stir in the Greek yogurt.
- In a separate bowl, whisk together the flour and baking soda.
- Gently stir the flour into the wet ingredients, just until combined.
- Mix in ⅔ of the diced rhubarb.
- To make the crumb topping, stir together the brown sugar, flour and cinnamon.
- Cut in the cold butter with a pastry blender.
- Spread half of the batter in the greased 9 x 13 pan.
- Sprinkle with half of the crumb mixture and the remaining rhubarb.
- Top with the other half of the batter and sprinkle on the second half of the crumb topping.
- Bake at 350 F for 30-32 minutes or until a toothpick inserted in the batter just barely comes clean. Serve slightly warm or at room temperature.
Notes
Enjoy this moist, crumbly rhubarb coffee cake with a cup of coffee. Optionally serve with whipped cream or powdered sugar.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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