Easy Rhubarb Coffee Cake Recipe With Crumb Topping
Servings: 16 pieces of cake
Filled with rhubarb and topped with brown sugar & cinnamon, this Rhubarb Cake is easy to make and made for sharing! Spring or Summer, this cake is a hit!
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
For the cake
- 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 **can substitute with sour cream
- 2 1/2 cups chopped fresh rhubarb
For the topping
- 1/2 cup brown sugar
- 1 tsp cinnamon
Instructions
- Pre-heat the oven to 350F. Line a 9x13 inch baking pan with parchment paper OR grease well with butter.
- In a small bowl mix together the brown sugar & cinnamon for the topping and set aside.
- In a medium bowl, whisk the flour and baking soda and set aside.
- In a large mixing bowl, whisk melted butter with sugar until combined and a smooth paste forms.
- Into the butter-sugar mixture, whisk in the egg, vanilla extract and yogurt until combined and smooth.
- Add in the flour mixture to the wet ingredients and stir with a spoon or spatula until just combined. (The batter will be quite thick).
- Stir chopped rhubarb into the batter until just combined. Then, add the batter to the pan and pat down to make sure it's spread out to all the corners. Top with the brown sugar & cinnamon mixture.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Leave in the pan to cool fully before cutting and serving.
Notes
- Butter: Substitute the salted butter with unsalted butter BUT make sure to add 1/2 tsp salt to the dry ingredients in the cake batter if using unsalted butter.
- Greek yogurt: You can substitute the plain Greek yogurt for an equal amount of sour cream.
- Frozen rhubarb:
- Defrost the rhubarb at room temperature. I like to place the rhubarb in a strainer over a bowl and to let it defrost.
- Once defrosted, drain the rhubarb of excess liquid and then measure the required amount of rhubarb for the coffee cake. once defrosted.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!