Rhubarb Coffee Cake recipe
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Ingredients
- ¼ cup brown sugar 1 teaspoon ground cinnamon, or to taste 2 tablespoons butter ½ cup all-purpose flour 2 cups chopped rhubarb 2 cups all-purpose flour, divided 1 cup white sugar ¼ cup unsalted butter, at room temperature 1 cup full-fat yogurt 2 large eggs 2 teaspoons vanilla extract 1 ½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt
Nutrition Info
- 259.1 caloriescarbohydrate: 43.4 gcholesterol: 48.9 mgfat: 7.5 gfiber: 1.2 gprotein: 4.7 gsaturatedFat: 4.4 gservingSize: -sodium: 300.6 mgsugar: 22.5 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Coffee Cake
Directions
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Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
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.
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.