Life's Simple Ingredient

Rhubarb Crumb Cake by The DIY Mommy

Prep 15M | Cook 45M | Enjoy in 1Hr

This recipe is provided by Christina of The DIY Mommy.

It’s rhubarb season over here! Do you love how zippy and tangy rhubarb is as much as I do?! It just tastes SO good mixed with sweeter things like ice cream or a sugary crumb topping. The other week, I shared my favourite strawberry rhubarb pie recipe, and today I wanted to share with you my go-to rhubarb cake recipe: this delicious rhubarb crumb cake! If you’re of German heritage like I am, you might also call it rhubarb streuselkuchen.

I really like this cake because it’s such a great mix of sweet and sour flavours. I also like that it’s made with yogurt for a lighter feel. The crumb topping makes my German roots so happy, too!

This recipe is based off of this one from Karis’ kitchen, which she altered from All Recipes.

Ingredients:

1 cup sugar

1 teaspoon baking soda

½ teaspoon salt

2 cups flour

2 eggs, beaten

1 cup vanilla yogurt

4 cups diced rhubarb

¾ cup sugar

¼ cup softened butter

¼ cup flour

½ teaspoon cinnamon

Directions:

  1. Pre-heat your oven to 350 degrees. Prepare a 9 x 13″ casserole dish with butter and flour.
  2. In a bowl, mix together sugar, baking soda, salt and 2 cups flour. Stir in the eggs and vanilla yogurt and then fold in the rhubarb.
  3. Pour into pan and spread evenly with a spatula.
  4. In a small bowl, mix together ¾ cup sugar and butter until smooth. Stir in ¼ cup flour and cinnamon until the mixture is crumbly. I use my hands. Sprinkle the mixture on top of the cake.
  5. Bake in the oven for about 45 minutes.

For more great recipes like this, visit TheDIYMommy.com.

Get the nutrition facts for this recipe here.

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