I am not the biggest fan of rhubarb. But every year we end up with so much of the stuff, I am constantly looking for things to do with it. It just feels so wasteful not to use it. Not being a huge dessert fan, it's a challenge. But this little cake is a pretty simple, and a fairly pleasant treat with your morning coffee. It's a small recipe (which I like) but can easily be doubled.

PetitE Rhubarb Coffee Cake

Ingredients

RhubarbCake copy.jpg

1/4 cup  butter
3/4 cup granulated sugar
1 egg
1/2 cup yogurt or sour cream
1 tsp vanilla
1 cup all-purpose flour
1/2 tsp baking soda
1 cup chopped fresh rhubarb

Topping:

1/4 brown sugar
1/2 tbsp flour
1 tsp cinnamon
1/2 tbsp softened butter

Preparation

  1. Preheat oven to 350°F.
  2. Cream butter and sugar together in mixing bowl.
  3. Beat in egg.
  4. Stir in yogurt or sour cream and vanilla.
  5. Mix flour and baking soda together and fold into batter. Do not over-mix. The batter will be rather thick.
  6. Stir in 3/4 cup rhubarb.
  7. Turn into greased 8 x 8 inch pan.
  8. Topping: Mix all ingredients together until crumbly plus 1/4 cup chopped rhubarb.
  9. Sprinkle over top.
  10. Bake 40-50 minutes until golden and a toothpick comes out clean.