Double Crumb Rhubarb Coffee Cake

This double crumb rhubarb coffee cake is a cozy way to celebrate rhubarb season and makes an irresistible breakfast treat or afternoon snack The generous layer of sweet cinnamon crumbs guarantees a crowd pleaser that never lasts long in our home

The first time I baked this was to use up some fresh garden rhubarb and I was amazed how the tart flavor blended with the buttery cake and cinnamon topping Now my friends beg me to make it every spring

Ingredients

• Butter: use unsalted and make sure it is softened for easy creaming fresh butter will give the best flavor
• Sugar: classic granulated sugar adds sweetness and structure look for fine white sugar for smooth batter
• Eggs: bring them to room temperature before mixing for a fluffier cake
• Plain Greek yogurt or sour cream: either works for moisture tang see which is thickest at your store
• Vanilla: pure extract will make the cake extra fragrant and rich
• Allpurpose flour: regular flour works here use fresh flour for the best rise
• Baking soda: ensures a light crumb double check freshness for best results
• Rhubarb: the star of the recipe look for firm crisp red or pink stalks chop into small even pieces for even distribution
• Dark brown sugar: deepens the crumb flavor choose soft brown sugar that packs when squeezed
• Cinnamon: this spice gives warmth and complexity opt for freshly opened ground cinnamon
• Cold butter: important for crumb topping use straight from fridge for best big crumbs

StepbyStep Instructions

Prepare the Pan and Oven:

Grease a 9 x 13 inch baking pan with butter or nonstick spray and preheat your oven to 350 degrees Fahrenheit This prevents sticking and gets your oven hot for even baking

Cream Butter and Sugar:

Combine softened butter and granulated sugar in a large mixing bowl Beat on medium with a hand or stand mixer until the mixture is fluffy and noticeably lighter in color about 2 to 3 minutes Fluffy creamed butter is the key to a tender crumb

Add Eggs and Vanilla:

Crack two room temperature eggs into the bowl Add the vanilla Extract Mix on low until fully blended The batter will be smooth and slightly pale

Mix in Greek Yogurt or Sour Cream:

Gently fold the yogurt or sour cream into the wet ingredients using a silicone spatula or low speed on your mixer Mix just until everything looks creamy and unified This step boosts moisture and creates a soft crumb

Combine Dry Ingredients:

In a separate bowl whisk allpurpose flour with baking soda for an even distribution Slowly add this dry mix to your wet batter Stir or beat just until no dry flour remains to avoid overmixing which can make the cake tough

Add Rhubarb:

Chop rhubarb into small dice Fold about twothirds of the pieces into your cake batter and keep the remaining third aside This will give a burst of tang in every bite

Make the Crumb Topping:

Combine brown sugar flour and cinnamon in a small bowl Cut in the cold butter using a pastry blender or your fingers until it forms clumps about the size of small peas These buttery crumbs will crisp up in the oven

Assemble the Cake:

Spread half of the batter evenly in the greased baking pan Scatter with half the crumb mixture and the remaining rhubarb Spoon the rest of the batter over in dollops and gently smooth Sprinkle the last of the crumb mixture to cover the surface

Bake:

Place the pan in the preheated oven and bake for 30 to 32 minutes Check for doneness with a toothpick inserted into the center it should come out with a few moist crumbs Let cool before slicing or serve slightly warm for extra coziness

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My favorite part of this recipe is the crumb topping Sometimes the scent of cinnamon and brown sugar reminds me of baking as a kid with my grandmother She always believed in going heavy on the crumbs

Storage Tips

Keep leftovers tightly wrapped or in an airtight container at room temperature for up to two days For longer storage refrigerate for four days The cake freezes well too Just wrap slices tightly and freeze up to two months Thaw overnight before enjoying

Ingredient Substitutions

If you cant find fresh rhubarb frozen works perfectly Chop while still slightly frozen for easier mixing You can swap sour cream for Greek yogurt and even add a handful of chopped strawberries with the rhubarb for extra flavor

Serving Suggestions

Serve slices warm or at room temperature with a dusting of powdered sugar For a fancier touch pair with a dollop of whipped cream or a scoop of vanilla ice cream This cake is wonderful alongside a hot cup of coffee or tea

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Cultural and Historical Context

Coffee cakes like this have a long tradition as a morning treat in the United States especially in the Midwest Rhubarb is a classic spring ingredient thanks to its tartness and abundance in backyard gardens The double crumb style is loved for its comfort food nostalgia and flexible flavors

Frequently Asked Questions

→ Can I use frozen rhubarb?

Yes, simply thaw and drain frozen rhubarb before adding. Excess moisture may affect the cake's texture if not drained.

→ Is it better to use Greek yogurt or sour cream?

Both work well, but Greek yogurt gives a slightly lighter texture and tang, while sour cream adds richness.

→ How do I store leftovers?

Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

→ Can I add nuts to the crumb topping?

Chopped pecans or walnuts can be stirred into the crumb for extra crunch and flavor if desired.

→ What pan size works best?

A 9 x 13 inch baking pan gives the best results, ensuring even baking and plenty of crumb layers.