Rhubarb Coffee Cake

This moist rhubarb coffee cake is easy to make with fresh rhubarb when it's in season. A sweet cinnamon topping makes it a delicious mid-morning treat.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 259 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 2 tablespoons butter
• 2 large eggs
• 2 cups chopped rhubarb
• 1 teaspoon ground cinnamon, or to taste
• 2 cups all-purpose flour, divided
• 1 cup full-fat yogurt
• 0.5 cup all-purpose flour
• 0.5 teaspoon salt
• 1.5 teaspoons baking powder
• 0.25 cup brown sugar
• 0.25 cup unsalted butter, at room temperature

Recipe Instructions

Step 1

Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.

Step 2

Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Step 4

To make the topping: Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.

Step 5

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) and set aside.