Double Crumb Rhubarb Coffee Cake (Print Version)
# Ingredients:
→ Base Batter
01 -
115 g unsalted butter, softened
02 -
300 g granulated sugar
03 -
2 large eggs, at room temperature
04 -
240 g plain Greek yogurt or sour cream
05 -
1 teaspoon vanilla extract
06 -
250 g all-purpose flour
07 -
1 teaspoon baking soda
08 -
300 g rhubarb, finely diced
→ Crumb Topping
09 -
100 g dark brown sugar, packed
10 -
32 g all-purpose flour
11 -
1 teaspoon ground cinnamon
12 -
45 g unsalted butter, cold
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 23 x 33 cm rectangular baking pan and set aside.
02 -
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then blend in the vanilla extract.
03 -
Fold in the Greek yogurt or sour cream until fully incorporated.
04 -
In a separate bowl, whisk together the flour and baking soda.
05 -
Gradually stir the dry mixture into the wet ingredients until just combined. Gently fold in two-thirds of the diced rhubarb.
06 -
In a bowl, mix the dark brown sugar, flour, and ground cinnamon. Using a pastry blender or fingertips, cut in the cold butter until crumbly.
07 -
Spread half the batter evenly in the prepared baking pan. Sprinkle with half the crumb topping and the remaining diced rhubarb. Dollop the rest of the batter on top and then finish with the remaining crumb mixture.
08 -
Bake at 175°C for 30–32 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.
09 -
Allow to cool slightly in the pan. Serve warm or at room temperature.
# Notes:
01 -
For best texture, do not overmix the batter after adding the dry ingredients.
02 -
Fresh or frozen rhubarb may be used; if using frozen, do not thaw before adding to the batter.