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RHUBARB STREUSEL COFFEE CAKE

• Preheat oven to 350°F (180°C)
• 9-inch (23 cm) springform pan, bottom lined with parchment paper

Streusel

• 1/3 cup all-purpose flour (75 mL)
• 1/3 cup packed brown sugar (75 mL)
• 1/3 cup quick-cooking rolled oats (75 mL)
• 1/2 teaspoon ground cinnamon or ginger (2 mL)
• 1/4 cup butter, melted (60 mL)

Cake

• 1½ cups all-purpose flour (375 mL)
• 1 teaspoon baking powder (5 mL)
• 1 teaspoon ground cinnamon or ginger (5 mL)
• 1/2 teaspoon baking soda (2 mL)
• 1/4 teaspoon salt (1 mL)
• 2/3 cup packed brown sugar (150 mL)
• 1/2 cup butter, softened (125 mL)
• 1 egg
• 2 teaspoons vanilla extract (10 mL)
• 3/4 cup plain yogurt (not fat-free) (175 mL)
• 2 cups chopped fresh rhubarb, divided (500 mL)

Directions

1. For the streusel: In a bowl, mash together flour, brown sugar, oats, cinnamon and butter until crumbly. Set aside.

2. For the cake: In a bowl, combine flour, baking powder, cinnamon, baking soda and salt.

3. In a separate bowl, using an electric mixer, beat brown sugar and butter until fluffy. Beat in egg and vanilla until blended. Using a wooden spoon or rubber spatula, stir in flour mixture alternately with yogurt, making three additions of flour and two of yogurt. Gently stir in half the rhubarb. Spread into prepared pan, smoothing top.

4. Sprinkle the remaining rhubarb over batter in pan, then sprinkle with streusel. Bake in preheated oven for 50 to 60 minutes or until a tester inserted in the center comes out clean. Let cool in pan on a wire rack for 20 minutes. Run a knife around the edge of the cake and remove ring. Serve warm or let cool completely.

Recipe from THE COMPLETE ROOT CELLAR BOOK: Building Plans, Uses and 100 Recipes  by Steve Maxwell and Jennifer MacKenzie
(Robert Rose; May 2010 Softcover/$24.95)