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Rhubarb Yogurt Coffee Cake

Rhubarb brings us both back to our northern Alberta roots. It’s one of those vegetables (yes, a vegetable) that grows so well in the northern climate, and at the right time of year, we were blessed with everything rhubarb. From cakes to relish, it made its way into our little bellies as kids and now our hearts as adults. This moist, slightly tart, and not-too-sweet classic cake is best enjoyed with friends over coffee where no invitation is required, and the door is always open.



  • 1/2 cup (125 mL) finely chopped pecans
  • 1/4 cup (60 mL) whole wheat flour
  • 1/4 cup (60 mL) lightly packed brown sugar
  • 1/4 cup (60 mL) butter or vegan butter, melted
  • 1 teaspoon (5 mL) cinnamon
  • 1/4 teaspoon (1 mL) salt


  • 2 cups (500 mL) all-purpose flour
  • 1 teaspoon (5 mL) baking soda
  • 1 teaspoon (5 mL) baking powder
  • 1/4 teaspoon (1 mL) salt
  • 4 cups (1 L) sliced fresh or unthawed frozen rhubarb
  • 1 cup (250 mL) sugar, divided
  • 1/4 cup (60 mL) butter or vegan butter, softened
  • 2 eggs
  • 1 1/2 cups (375 mL) plain or vanilla yogurt or non-dairy yogurt
  • 2 teaspoons (10 mL) pure vanilla extract


  • 1 cup (250 mL) icing sugar, sifted
  • 1/2 teaspoon (2 mL) pure vanilla extract
  • 2 to 3 tablespoons (30 to 45 mL) 2% milk or non-dairy milk, divided


  1. Preheat the oven to 350°F (180°C) and grease a 13 × 9-inch (3.5 L) baking dish.


  1.  In a medium bowl, stir together the pecans, flour, brown sugar, melted butter, cinnamon, and salt. Set aside.


  1. Whisk together the flour, baking soda, baking powder, and salt in a large bowl.
  2. Mix the rhubarb with one-quarter cup of the sugar in a medium bowl and toss together.
  3. In a large bowl, using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the remaining three-quarter cup of sugar on high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. While mixing on low speed, add the flour mixture, yogurt, and vanilla until just combined, stopping to scrape down the sides of the bowl as needed. Fold in the rhubarb.
  4. Scrape the batter into the prepared baking dish and spread evenly. Sprinkle the streusel evenly over the batter. Bake until the cake is golden brown and a toothpick inserted into the centre comes out clean, about 40 minutes. Let the cake cool in the pan.


  1. Whisk together the icing sugar, vanilla, and two tablespoons of milk in a small bowl. Add a bit more of the remaining milk to thin if needed. The glaze should be thick, but drizzle off the tip of a spoon.


  1. Drizzle the glaze over the cooled cake before serving.

Vegan Tip: Use a store-bought egg replacer or Flax Eggs (page 330) instead of eggs. Use vegan butter, non-dairy yogurt, and non-dairy milk. Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose and whole wheat flour. Nut-free: Skip the pecans. If using non-dairy milk, use a nut-free option.

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