Rhubarb Coffee Cake
This Rhubarb Coffee Cake is soft, tender and bursting with tart rhubarb and a sweet crumble topping. A cozy, crowd-pleasing treat perfect for brunch or afternoon coffee breaks.
Servings: 9
Ingredients
- 1 cup rhubarb, diced
- 1 cup all purpose flour
- ½ cup white sugar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- ½ cup plain Greek yogurt
- 3 tablespoons salted butter, melted
- 1 teaspoon pure vanilla extract
Crumble Topping
- ½ cup white sugar
- 2 tablespoons all purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons salted butter, softened
Instructions
- Preheat the oven to 350°F and grease an 8x8 or 9x9 baking dish with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl combine the diced rhubarb, all purpose flour, granulated sugar, baking soda and salt.
- Now in a small mixing bowl whisk together the egg, Greek yogurt, melted butter and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and fold just until everything is combined.
- Spread the mixture into an even layer in prepared baking dish.
- In another mixing bowl, combine the crumble topping ingredients: sugar, all purpose flour and cinnamon.
- Using a fork or pastry blender, cut the softened butter into the dry mix until it resembles course crumbs.
- Sprinkle the crumble over the rhubarb batter into an even layer.
- Bake the coffee cake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool for at least 15 minutes.
- Slice, serve and enjoy!
Nutrition
Calories: 217kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 156mg | Potassium: 83mg | Fiber: 1g | Sugar: 23g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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