Made Over Rhubarb Coffee Cake
Transform your morning or afternoon coffee break with this delightful Made Over Rhubarb Coffee Cake, a lighter twist on a classic favorite. Featuring a perfectly moist crumb thanks to the addition of low-fat Greek yogurt and a tangy burst of fresh rhubarb, this recipe strikes a flawless balance of sweetness and tartness. Topped with a cinnamon-oat streusel and optional chopped pecans for an irresistible crunch, this coffee cake is as wholesome as it is indulgent. Ready in just an hour, it’s the perfect make-ahead treat for brunch gatherings, dessert, or a cozy snack. Plus, its use of healthier ingredients like yogurt makes it a must-try for guilt-free baking enthusiasts.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.25 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 2 units Eggs (large)
- 2 teaspoons Vanilla extract
- 1 cups Plain Greek yogurt (low fat)
- 3 cups Fresh rhubarb (diced)
- 1 teaspoons Ground cinnamon
- 0.5 cups Rolled oats
- 0.25 cups Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Lower the mixer speed to medium-low and add the Greek yogurt. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the batter.
Fold in the diced rhubarb using a spatula, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
In a small bowl, mix the ground cinnamon, rolled oats, and chopped pecans (if using). Sprinkle this streusel mixture evenly over the batter.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the coffee cake from the oven and allow it to cool completely in the pan on a wire rack before slicing.
Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 18.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
