Description
A tender, lightly spiced rhubarb cake with a golden speculoos cookie topping. This cozy, rustic bake blends tart fruit and warm spices in the most comforting way.
Ingredients
Scale
-
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, chopped
- For the topping:
- 8–10 speculoos cookies, crushed
- 1 tbsp melted butter
- 1 tbsp brown sugar (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch baking dish.
- In one bowl, whisk flour, baking powder, baking soda, and salt. In another, mix eggs, sugars, yogurt, oil, and vanilla.
- Combine wet and dry ingredients, then fold in rhubarb.
- Pour batter into the pan. Mix crushed speculoos with melted butter and sprinkle on top. Gently press topping into batter.
- Bake 40–45 minutes or until a toothpick comes out clean. Cool before slicing.
Notes
- Use fresh rhubarb when possible for best flavor.
- Gently press topping so it bakes into the surface.
- Let cool completely for clean slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg