Grandma’s Best Strawberry Rhubarb Coffee Cake
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This is the perfect recipe to make in the spring when local rhubarb and strawberries are in season!
Ingredients
- 1 1/4 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups flour
- 2 eggs
- 1 cup fat-free plain yogurt (Greek or regular; sour cream works, too)
- 2 cups rhubarb (diced)
- 2 cups fresh strawberries (diced)
- 1 cup white sugar
- 1/4 cup butter (softened)
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
Directions
| Step 1 | |
| Preheat oven to 350. Grease and flour a 9x13 baking dish. | |
| Step 2 | |
| Combine first 4 ingredients. Add eggs and yogurt. Blend until creamy. Fold in rhubarb and strawberries. Spread batter evenly into prepared pan. | |
| Step 3 | |
| For the topping, combine remaining 4 ingredients in a small bowl. Add the butter, using a fork to blend until crumbly. Sprinkle topping evenly over the cake. | |
| Step 4 | |
| Bake about 45 minutes, or until a toothpick inserted in the middle comes out clean. | |
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