Description
A moist and tender rhubarb streusel coffee cake made with yogurt and topped with a salty streusel.
Ingredients
Scale
- 1 cup + 2 tbsp flour
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 6 tbsp butter
- 8 tbsp butter
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup yogurt
- 1/4 cup milk
- 2 1/2 cups rhubarb
- 1 tbsp sugar
Instructions
- Preheat oven to 350F and grease pan
- Mix streusel ingredients until crumbly
- Cream butter and sugar until fluffy
- Add eggs and vanilla
- Mix dry ingredients separately
- Alternate dry and wet ingredients into batter
- Spread half batter in pan
- Add rhubarb layer
- Top with remaining batter
- Add streusel topping
- Bake 50-60 minutes
- Cool and slice
Notes
- Use fresh rhubarb for best flavor
- Do not overmix batter
- Let cake cool before slicing
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 275
- Sugar: 19
- Sodium: 396
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 1
- Protein: 4
- Cholesterol: 49