Double Crumb Rhubarb Coffee Cake (Print Version)
Buttery cake with bursts of rhubarb and a generous cinnamon crumb topping ideal for any time of day.
# Ingredients:
→ Coffee Cake Base
01 -
115 grams unsalted butter, softened
02 -
300 grams granulated sugar
03 -
2 large eggs, room temperature
04 -
240 grams plain Greek yogurt or sour cream
05 -
1 teaspoon vanilla extract
06 -
250 grams all-purpose flour
07 -
1 teaspoon baking soda
08 -
2 cups (about 250 grams) rhubarb, finely diced
→ Crumb Topping
09 -
100 grams dark brown sugar, packed
10 -
30 grams all-purpose flour
11 -
1 teaspoon ground cinnamon
12 -
45 grams cold unsalted butter
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23 x 33 cm baking pan and set aside.
02 -
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract and Greek yogurt until fully blended.
03 -
In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually fold the dry mixture into the wet ingredients, mixing just until combined. Gently mix in two-thirds of the diced rhubarb.
04 -
For the crumb topping, stir together the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
05 -
Spread half of the batter evenly in the prepared pan. Sprinkle with half of the crumb topping and the remaining rhubarb. Layer with the rest of the batter, then finish with the remaining crumb topping.
06 -
Transfer the pan to the preheated oven. Bake for 30–32 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs clinging.
07 -
Allow to cool slightly before serving warm or at room temperature.
# Notes:
01 -
For even baking, avoid overmixing the batter once the flour is added. The cake holds well at room temperature for up to two days when covered.