Description
A tender and buttery rhubarb coffee cake topped with a cinnamon streusel, balancing sweet and tart flavors in every bite.
Ingredients
- 1 ⅓ cups flour (for streusel, plus a few tablespoons as needed)
- ½ cup sugar (for streusel)
- ¼ teaspoon ground cinnamon (for streusel)
- Pinch of salt (for streusel)
- 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 (for cake)
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon (for cake)
- ¼ teaspoon salt (for cake)
- 2 pounds rhubarb, cut into 1/2 inch pieces
Instructions
- Preheat oven to 360°F (180°C) and line a 9×13 inch (22 x 33 cm) cake pan.
- In a small bowl, mix flour, sugar, cinnamon, and salt for the streusel. Cut in cold butter until crumbly. Chill until ready to use.
- In a large bowl, cream softened butter, sugar, and eggs until light and fluffy, about 4–5 minutes. Beat in Greek yogurt and vanilla extract.
- In another bowl, combine flour, baking powder, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet mixture until a thick, smooth batter forms.
- Spread batter evenly in the prepared pan. Arrange rhubarb pieces on top, pressing lightly into the batter. Sprinkle streusel evenly over the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan on a wire rack before slicing and serving.
Notes
- If rhubarb is very tart, sprinkle lightly with sugar before adding to the cake.
- 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 for extra sweetness.
- You can substitute sour cream for Greek yogurt if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
