Description
A moist and tender coffee cake packed with tart rhubarb and topped with a buttery cinnamon streusel. Perfect for brunch or a sweet afternoon treat.
Ingredients
- 1 ⅓ cups flour
- ½ cup sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 stick cold butter
- 1 ½ sticks butter, softened
- 1 cup sugar
- 3 large eggs
- 1 cup Greek yogurt
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 pounds rhubarb, cut into 1/2 inch pieces
Instructions
- Preheat oven to 360°F (180°C) and line a 9×13 inch baking pan.
- In a bowl, mix 1 ⅓ cups flour, ½ cup sugar, ¼ teaspoon cinnamon, and a pinch of salt. Cut in cold butter until crumbly. Chill the streusel.
- Cream softened butter, 1 cup sugar, and eggs until light and fluffy (about 4–5 minutes).
- Beat in Greek yogurt and vanilla extract until smooth.
- In another bowl, combine 3 cups flour, baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt.
- Gradually mix dry ingredients into wet ingredients to form a thick batter.
- Spread batter evenly in the pan. Top with rhubarb pieces, gently pressing them in. Sprinkle streusel over the top.
- Bake for 50–60 minutes until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan before slicing and serving.
Notes
- If rhubarb is very tart, sprinkle a little extra sugar on top before baking.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Serve with whipped cream or a dusting of powdered sugar.
- You can substitute sour cream for Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
