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Rhubarb yogurt cake on a cake stand with strawberries

A Surprise Streusel Rhubarb Yogurt Cake for Spring

Based on a classic coffeecake, this spring cake is cause for celebration–loaded with fresh rhubarb, tender with yogurt and extra cinnamony streusel.

A florist told me yesterday that she is hearing from all her clients that they are excited about this Mother’s Day. Compared to 2020, when we stayed away from our moms to keep them healthy and safe, this year is more hopeful.

Dare I say joyful.

It is for me, because I’m celebrating Mother’s Day with my Mom–and my sisters!

Batter for rhubarb yogurt cake in a pan

If you are finding a reason to celebrate with special people in your life this spring, here’s a simple treat I’ve been working on for a while: rhubarb yogurt cake.

Perfect with a cup of coffee or as part of a full-fledged spring brunch.

A Cake with Fruit & Yogurt

There are fruitcakes and then there are cakes with fruit.

Light and tender, this type of all-occasion, any-time-of-day fruit cake is no joke.

I’ve shared some of my favorite simple cakes with pear, apple and banana. But I have a soft spot for rhubarb.

Turns out my mom does, too. “My father had tons of rhubarb plants,” she told me as I prepared this cake in her kitchen. “My mother made all kinds of things with rhubarb…preserves, stewed…we ate it all the time.” {Rhubarb lovers should definitely try my rhubarb chutney that is seriously delicious on grilled chicken and pork.}

This streusel rhubarb yogurt cake is actually based on a classic coffeecake: the Joy of Cooking Sour Cream Coffee Cake. Yes, that one!

Streusel rhubarb yogurt cake in a springform pan ready to bake

A Fruit Cake to Celebrate

What’s different about this cake is that I’ve loaded it with chopped rhubarb. The tart stalks cook into the batter, lending a wonderful tartness that shouts SPRING.

I also replaced the sour cream with yogurt because I adore those French yogurt cakes. I used Stonyfield grassfed whole milk yogurt, but any plain yogurt works.

For the streusel, I upped the cinnamon and toasted and chopped pecans. Using the same layering technique of the original, you end up with a streusel surprise inside.

This streusel rhubarb yogurt cake bakes in a 9-inch springform pan so that you can put it on a cake stand and show it off.

There’s no reason a comforting coffee cake can’t get dressed up once in a while. Especially on a Mother’s Day as special as this one.

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How are you celebrating Mother’s Day differently this year? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Rhubarb yogurt cake on a cake stand with strawberries
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Rhubarb Streusel Yogurt Cake

Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8 people
Author: Lynne Curry

Adapted from the Joy of Cooking, this all-occasion cake brings rhubarb to the party. It also substitutes yogurt for sour cream. Cut wedges to plate with a dollop of yogurt and fresh berries for brunch. Or with a scoop of vanilla frozen yogurt or ice cream for dessert.

Ingredients

  • Cinnamon Streusel:
  • 2/3 cup all-purpose flour
  • 2/3 cup finely chopped pecans or walnuts optional
  • 2/3 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • Coffee Cake:
  • 2 cups all-purpose flour or gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs pastured
  • 1 teaspoon vanilla
  • 1 1/4 cups plain yogurt pasture raised or grassfed
  • 3 cups chopped rhubarb

Instructions

  1. Preheat the oven to 350 degrees F with the rack in the middle position. Lightly grease a 9-inch springform pan. Set it on a baking sheet.

  2. To make the streusel, stir together the flour, pecans, brown sugar, cinnamon and salt until well blended. Add the melted butter and stir to form small clumps. Set aside.

  3. Whisk together the flour, baking powder, baking soda and salt in a bowl.

  4. Beat the butter and sugar in a stand mixer on high speed until light. Beat in the eggs one at a time until well blended, then add the vanilla. Add the flour in three parts, alternating with the yogurt in two parts, on low speed just until the ingredients are incorporated. Blend in the rhubarb.

  5. Spread half of the batter into the prepared pan and sprinkle on half of the streusel. Top with the remaining batter and spread into an even layer and sprinkle on the remaining streusel.

  6. Bake the cake on the sheet pan to prevent any drips for 60 minutes, rotating halfway through. Test the center with a wooden skewer and bake 5-10 minutes more until it comes out clean. (To prevent over-browning, tent the top of the cake with a sheet of aluminum foil.)

  7. Transfer to a rack and let cool for 10 minutes. Then slide a metal spatula around the edge and release the sides of the springform pan. Cool completely and store covered at room temperature until ready to serve.


This post contains affiliate links for products that I wholeheartedly endorse from my personal use in my home kitchen–for which I may receive a small commission to support this blog.

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