Greek yogurt is the secret to this rhubarb cake, producing a sweet and tangy batter. The crunchy topping–spiced with nutmeg and ginger–gives off serious coffee cake vibes. It’s perfect for breakfast with a mug of tea and makes a showstopping and delicious dessert for a dinner party.
| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 3/4 cups all-purpose flour
- 2/3 cup packed light brown sugar
- 1/3 cup old-fashioned oats
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- Pinch of ground nutmeg
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
- 2 cups all-purpose flour (see Cook’s Note)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup plain whole-milk Greek yogurt
- 3 stalks rhubarb (about 7 1/2 ounces), sliced 1/8 inch thick (about 3 cups)
Instructions
- For the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
- Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
- Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 408 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
| Protein | 7 g |
| Cholesterol | 90 mg |
| Sodium | 290 mg |
Reviews
Love this cake!!! Upsized to a 9×13 for 45 minutes and it worked amazingly well.
This is absolutely delicious! I was slightly concerned about the tablespoon of vanilla, but I’m glad I followed the recipe, because it is perfect. I wouldn’t change a thing except that I used a nine inch pan. No overflow.
This recipe is great! I rated it 4 instead of 5 because it overflowed my 8in pan as well. Wish I would’ve read the other review that said that before baking it, but it’s very moist, not too sweet, and goes very well with my coffee. I will definitely make again – in a larger pan 😉
I think this cake would bake correctly in a 9″ square pan..8″ caused an overflow, and takes longer to bake then directed
This was fantastic! I think there was a typo in the cake batter. It called for 1 Tablespoon of vanilla extract. Since I’m an experienced cook, I knew that was way too much. I tsp vanilla is perfect amount. This cake took me about 1 & 1/2 hours to bake at 350 degrees, until a wooden skewer came out clean from center. Loved that the cake is not super sweet. The topping is crispy perfection, and compliments cake without being overwhelming. Delicious!