Greek Yogurt Rhubarb Coffee Cake

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Greek Yogurt Rhubarb Coffee Cake features a tender cake studded with tangy rhubarb pieces and a crunchy cinnamon streusel topping.

Prep Time15

Cook Time40

Cooling Time20

Total Time1 15

Course: Dessert, Snack

Cuisine: Universal

Keyword: cake, coffee cake, dessert, rhubarb, rhubarb cake

Special Diet: Nut Free, Vegetarian

Servings:

Calories: 313kcal

Stir together ⅔ cup all-purpose flour, ½ cup brown sugar, and 1 teaspoon ground cinnamon in a medium bowl. Cut in 4 Tablespoons cold unsalted butter with a pastry blender (or a fork, or your hands) to form roughly pea-sized crumbs. Refrigerate until ready to use.

Prepare a 9x13" baking pan by greasing it with butter or neutral-flavored cooking oil. Move an oven rack to the middle position and heat the oven to 350°F.
Whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large bowl. In a separate medium bowl (or large measuring cup), whisk together 1 cup plain or vanilla Greek yogurt, ⅓ cup canola oil, 1 large egg, and 1 teaspoon vanilla extract.
Fold the Greek yogurt mixture into the flour mixture until no pockets of flour remain. Note that the batter will be very stiff - don't add extra liquid. Fold in 3 cups chopped rhubarb. Spread the batter into the prepared baking pan.
Sprinkle the cinnamon streusel topping mixture evenly over the cake batter and transfer the baking pan to the oven. Bake until the top of the cake is golden brown and a toothpick inserted into the center of the cake comes out with a few crumbs clinging to it, and the center of the cake reaches an internal temperature of 190°F, 35-40 minutes. Note that if you're using frozen rhubarb, you will likely have to increase cooking time by 5-10 minutes.
Place the pan on a wire rack and cool the pan in the pan for at least 20 minutes before cutting. Serve slightly warm or at room temperature. Cover any leftovers with plastic (or a lid) and store at room temperature for up to two days, or in the freezer for a longer period of time.