You catch the smell through the steam vent and suddenly you are starving
It's that kinda moment when your nose picks up the sweet, tangy aroma of rhubarb and cinnamon all at once. The pressure cooker is working its hush hush magic. You hear that gentle valve hiss as pressure builds up, and you feel your stomach start to growl real loud. You remember, this ain't just any cake, this is a double crumb coffee cake, the kind you gotta have with a big ol' cup of coffee. The steam swirls around, making your kitchen smell like exactly what you need right now. You know it's gonna be tender, sweet, and just the right kinda gooey from the rhubarb. And heck, you made it all in a rush - thanks to your pressure cooker, this thing's ready way faster than a regular oven. So you watch that little lid, see the pressure build, and when you finally do that quick release, you best believe that the aroma hits you before the cake even hits the counter. It's pure comfort, ya know?
Now, all that's left is to grab a slice and enjoy the warm, crumbly goodness. You sense this is gonna be a fancy treat or just a regular kinda day made better. Sometimes, you gotta trust your pressure cooker - it works real good for quick, tasty desserts like this. You smile a little, knowing you made this creamy, sweet, and tart delight in less than an hour. That's what I call a win, and you didn't even have to wait forever for the oven to do its thing. This right here is what I call pressure cooking at its best - fast, flavorful, and full of love.
And finally, the beautiful final presentation! The moist, crumbly rhubarb cake sitting pretty on a plate. It’s the kind of dessert that makes your heart smile. The tartness of the rhubarb pairs wonderfully with the sweet, buttery crumb topping. It’s a simple pleasure, but one that leaves you feeling grateful for good food and quick pressure cooking. Maybe next time, you’ll add some whipped cream or a dusting of powdered sugar. For now, just admire the lovely slice you've made, and dig in. Maybe even share a piece with a loved one. After all, what’s better than homemade rhubarb coffee cake? Happy baking!" style="max-width:100%; height:auto; display:block; margin:20px auto;">
Double Crumb Rhubarb Coffee Cake
Ingredients
Ingredients
- ½ cup butter softened
- 1 ½ cups sugar
- 2 eggs room temperature
- 1 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups rhubarb finely diced
- ½ cup dark brown sugar packed
- ¼ cup all-purpose flour for crumb topping
- 1 teaspoon cinnamon
- 3 tablespoons cold butter
Instructions
Instructions
- Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan and set aside.
- Cream together the butter and sugar in a large bowl until fluffy.
- Beat in the eggs and vanilla.
- Stir in the Greek yogurt.
- In a separate bowl, whisk together the flour and baking soda.
- Gently stir the flour into the wet ingredients, just until combined.
- Mix in ⅔ of the diced rhubarb.
- To make the crumb topping, stir together the brown sugar, flour and cinnamon.
- Cut in the cold butter with a pastry blender.
- Spread half of the batter in the greased 9 x 13 pan.
- Sprinkle with half of the crumb mixture and the remaining rhubarb.
- Top with the other half of the batter and sprinkle on the second half of the crumb topping.
- Bake at 350 F for 30-32 minutes or until a toothpick inserted in the batter just barely comes clean. Serve slightly warm or at room temperature.
