Description
Indulge in the comforting flavors of this moist double crumb rhubarb coffee cake, featuring tangy rhubarb and a buttery crunchy topping. Perfect for brunch or dessert!
Ingredients
Scale
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs, room temperature
- 1 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups rhubarb, finely diced
- 1/2 cup dark brown sugar, packed
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons cold butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Mix in the yogurt until fully incorporated.
- In a separate bowl, whisk together the flour and baking soda, then gradually fold the dry ingredients into the wet mixture.
- Gently fold in the finely diced rhubarb.
- Spread the batter evenly in the prepared pan and sprinkle the crumb topping over the surface.
- Bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool slightly before slicing and serving.
Notes
Tip: For a gluten‑free version, substitute the all‑purpose flour with a 1:1 gluten‑free blend. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 6
- Cholesterol: 70
Keywords: coffee cake, rhubarb, brunch, dessert