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Moist Rhubarb Coffee Cake - Crunch

Submitted by: Kathy Hennessey of Johnstown, PA | Date Added: 13 Oct 2009
Listed in: Desserts

1 Egg

1 cup Brown Sugar

1/2 cup Oil (or applesauce)

1 tsp. Vanilla

1 cup Yogurt (strawberry of vanilla)

2 cups Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Salt

3 cups Rhubarb, finely chopped

Crunch Topping:

1/3 T. Butter

3/4 cup Flour

3/4 cup Brown Sugar

1/2 cups Nuts, optional

Combine egg, brown sugar, oil, beat till mixed well, add dry ingredients alternating yogurt and vanilla.

Add rhubarb last by mixing gently.

Pour batter into a 9 x 12 baking pan.

Mix ingredients for crunch topping if desired.

Sprinkle crunch topping on top of batter before baking.

Bake at 350° for 30 to 35 minutes.