Imagine sinking your fork into a moist, tangy slice of heaven that combines the tartness of fresh rhubarb with the creamy richness of yogurt - this isn't just another coffee cake, it's a culinary experience that will transform your breakfast or afternoon treat! Our Rhubarb Yogurt Coffee Cake is a delightful twist on the classic recipe, promising to tantalize your taste buds and impress even the most discerning dessert lovers.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup plain yogurt
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to ensure easy removal of the cake.
- In a medium bowl, combine the chopped rhubarb with 1/4 cup of sugar. Let the mixture sit for 10 minutes to release the rhubarb's natural juices and soften the fruit.
- In a large mixing bowl, whisk together the plain yogurt, remaining sugar, brown sugar, vegetable oil, and eggs until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Gently fold the macerated rhubarb into the batter, distributing the fruit evenly throughout the mixture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into 8 equal servings and serve. Optional: dust with powdered sugar or drizzle with a light glaze for extra sweetness.
Tips
- Use fresh, crisp rhubarb for the best flavor and texture. If using frozen rhubarb, thaw and drain excess moisture to prevent a soggy cake.
- Don't overmix the batter - mix just until the ingredients are combined to ensure a tender, light cake.
- Let the rhubarb sit with sugar for 10 minutes before adding to the batter. This helps release natural juices and softens the fruit.
- Check the cake's doneness by inserting a toothpick - a few moist crumbs are perfect, but no wet batter should remain.
- Allow the cake to cool completely before slicing to help it set and make cutting easier.
- For extra indulgence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 6g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 40mg
