Double Crumb Rhubarb Coffee Cake
This easy double crumb rhubarb coffee cake is the perfect sweet and tangy treat for breakfast or dessert, with a tender crumb and a delicious buttery topping.
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.
Notes
Enjoy this moist, crumbly rhubarb coffee cake with a cup of coffee. Optionally serve with whipped cream or powdered sugar.