1 post tagged “coffee cake”

Drake made this this morning with some leftover rhubarb we had. Very moist and tasty!

Topping:
1/3 cup granulated sugar
2 T. butter, melted
1/2 cup finely chopped nuts
1/3 cup flaked coconut
1 t. ground cinnamon

Batter:
1 c. packed brown sugar
1/2 c. butter, room temperature
1 egg
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1 c. yogurt
1 1/2 c. rhubarb, cut into 1/2-inch pieces

1. Preheat oven to 350 degrees. Spray a 9-by-12 inch baking dish with cooking spray and set aside.
2. For topping: Combine granulated sugar, melted butter, nuts, coconut, and cinnamon until thoroughly mixed. Set aside.
3. For batter: In the large bowl of an electric mixer, beat brown sugar and butter together until fluffy. Beat in egg and vanilla. Sift together flour, baking soda, and salt. Add dry mixture alliteratively with sour cream to the brown sugar/butter mixture. Stir on low speed just until well blended. Stir in the rhubarb.
4. Scrape batter into prepared pan and spread evenly. Sprinkle topping over batter. Bake on center rack of oven for 45 - 50 minutes - until a toothpick come out with just a few moist crumbs clinging to it. Cool completely before cutting.