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Easy Rhubarb Coffee Cake

Heather Kinnaird
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Baking
Servings 8 servings


for the crumb topping

  • Click the link above for the recipe.

for the cake

  • ½ cup greek style yogurt i use 0%
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 ½ cups ap flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • ½ tsp salt
  • ½ cup butter 1 stick, cubed, softened
  • 1 cup diced rhubarb


  • heat oven to 350 degrees
  • butter a 9 inch springform pan
  • to making the crumb topping, whisk together flour, brown sugar, cinnamon, nutmeg and salt. stir in the melted butter until you have large crumbs. keep the crumb chilled while you prepare the cake batter.
  • whisk together the greek yogurt, eggs, and vanilla
  • in the bowl of a stand mixer using the paddle attachment mix the flour, sugar, baking powder, baking soda, and salt.
  • add the butter and then beat in the greek yogurt mixture until smooth
  • pour batter into the prepared pan, top with the diced rhubarb, and then add the crumb topping
  • bake cake for 55 - 65 minutes - a pick inserted in the center should come out with just a few crumbs
  • cool on a wire rack (cake should be completely cool before removing the sides)