• Preheat your oven to 350 degrees F.

Streusel:

• Combine the ingredients for the streusel topping and set aside.

  1/2 cup finely chopped walnuts or pecans, 1/4 cup quick oats, 1/4 cup brown sugar, 1/4 tsp cinnamon, 3 tbsp melted butter

Apple Cinnamon Rhubarb Cake:

• Prepare a 9 x 13 baking pan by lining it with parchment paper. Set aside.
• Chop the rhubarb into approximately 1/2 inch pieces. Set aside.

  2 cups chopped rhubarb
• In a bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.

  2 1/4 cups all purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon
• Now using a stand mixer with the paddle attachment mix together the butter and sugar until creamy and smooth.

  1/2 cup butter, 1 cup granulated sugar (white sugar)
• Add the eggs to the butter mixture and mix until smooth.

  2 large eggs
• In a separate bowl combine the yogurt, applesauce and vanilla.

  1 1/2 cups full fat yogurt or sour cream, 1 cup unsweetened applesauce, 1 tbsp vanilla extract
• To the butter mixture in the stand mixer, add the flour mixture, alternating with the yogurt mixture. Combine.
• Stir in the chopped rhubarb.
• Pour the batter into the parchment paper lined baking pan.
• Sprinkle the streusel mixture over the top of the cake batter. You don't have to cover the whole top, I just like to sprinkle it as best I can.
• Bake for 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
• Let the cake cool in the pan for at least 30 minutes before cutting into it.