Rhubarb Coffee Cake with a Cinnamon Chocolate Oat Streusel Topping

Now that there is a lot of rhubarb ready to be harvested we needed to find a use for some of it. For a family dinner this weekend my mom asked me to come up with a recipe for a rhubarb cake. This is the recipe I came up with; a moist rhubarb coffee cake with a chocolate cinnamon streusel topping. The topping may seem a bit odd, but trust me it works well. Everyone loved it, although some vanilla ice cream would have been a welcome addition to this dish.

Enjoy!

Rhubarb Coffee Cake

Yield: 12 servings

Ingredients:

1 cup plain fat free Greek yogurt
1/2 cup unsweetened apple sauce
1 egg
1 cup coconut sugar
2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 cups rhubarb (2 cups run through the food processor, 1 cup finely chopped)

Chocolate Cinnamon Oat Streusel

1/4 cup coconut
1/4 cup all purpose flour
1/4 cup rolled oats
1/2 cup chocolate chips
1 tbsp cinnamon
4 tbsp butter, melted
4 tbsp coconut sugar

Preparation:

Preheat oven to 350 degrees F.

Combine yogurt, applesauce, and coconut sugar. Mix well, add vanilla and egg and mix well. Add dry ingredients, mix until ingredients are just combined.

Combine streusel ingredients in bowl until the mixture is mixed well and crumbly.

Pour into a greased 9x13 (or slightly smaller) pan and pour the streusel over top.

Bake for 40 minutes. Allow to cool most of the way before serving.

These are how I had prepared the rhubarb for this cake.

A view of the streusel topping on the cake. I was really yummy. Could almost eat it as a granola in some yogurt. Hmmmm... may need to try that.:)