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Double Crumb Rhubarb Coffee Cake

[heart_this] · Jun 15, 2016 · 9 Comments

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An easy way to use up extra rhubarb, this rhubarb coffee cake is the perfect excuse to eat cake for breakfast. An easy way to use up extra rhubarb, this rhubarb coffee cake is the perfect excuse to eat cake for breakfast.

An easy way to use up extra rhubarb, this rhubarb coffee cake is the perfect excuse to eat cake for breakfast.

I’m happy to say that my baby is back to his normal, happy self after his ear infections. One of my favorite parts of the day is walking into his room in the morning after he wakes up and seeing the huge smile he gets on his face when he sees me. He smiles so big it makes his whole body wiggle with excitement. I wish I was always that happy to face the day.

Thanks everyone who sent well wishes and tips for getting him to take his medicine on the last post. By the last few doses, it was a considerably smoother process with less tears and more medicine swallowed. Squirting it in his cheek real quick and gently massaging his throat to make him swallow was what worked for us.

Double Crumb Rhubarb Coffee Cake (4)

I love rhubarb season and each year look forward to baking something with it. One of the most popular recipes on my blog is these rhubarb bars. It was one of the first recipes I published and remains popular, especially with my Canadian friends. This year, I almost missed the season with all the June craziness, between work, sick babies and weekends packed with plans.

Today was a laid back day in the office and I was able to come home an hour early and of course that was the perfect excuse to do a little baking. This Rhubarb Coffee Cake is simple and is easily made in less than an hour.

Double Crumb Rhubarb Coffee Cake

Yield: 18 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
An easy way to use up extra rhubarb, this rhubarb coffee cake is the perfect excuse to eat cake for breakfast.

Ingredients

For the Coffee Cake

  • 1/2 cup butter, softened
  • 1 and 1/2 cups granulated 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

For the Crumb Topping

  • 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. 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 2/3 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.

Nutrition Information:
Yield: 18 Serving Size: 1 piece
Amount Per Serving: Calories: 179 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 40mg Sodium: 140mg Carbohydrates: 24g Fiber: 1g Sugar: 11g Protein: 4g
Nutrition information may vary significantly based on ingredients used and portion sizes. We are not responsible the reliability of this data or your reliance on it. We are not responsible for the results of any recipe you try from this blog/website, Chocolatewithgrace.com. Your results may vary due to differences in ingredients, humidity, altitude, cooking temperatures, errors, or individual cooking abilities.
© Mallory
Cuisine: American / Category: Bread

Some other fun rhubarb recipes.

Strawberry Rhubarb Jam from Self Proclaimed Foodie

Rhubarb Tart from Baking a Moment

Strawberry Rhubarb Ice Cream from A Cookie Named Desire

My Ultra Popular Rhubarb Barsphoto 5 (Small)

Rhubarb Streusel Muffins

Rhubarb Streusel Muffins. Are puffy tender, just like your bakery favorites. An easy and quick rhubarb muffin recipe. Visit my blog for all the best rhubarb recipes.

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Breakfast, Cakes and Pies coffee cake, rhubarb

About Mallory

Hi, I'm Mallory and I
create simple desserts,
treats and everyday
meals for busy moms.
The recipes I share use
everyday ingredients and
techniques, sometimes
in fun new ways.

Reader Interactions

Comments

  1. Medha @ Whisk & Shout says

    June 16, 2016 at 12:23 pm

    This cake looks so moist and delicious and double crumb? Sign me up!

    Reply
  2. Collette says

    July 13, 2017 at 8:28 pm

    Just wanted to say …….I’ve made this several times, I even doubled the recieipe but had to cook it for ever…..so many compliments…..it was a huge hit..thanks

    Reply
  3. Paul Flahavan says

    July 17, 2017 at 12:29 pm

    Great recipe. I use a greek yogurt. The batter pours more easily if the yorgurt is warmed to room temperature.

    Reply
  4. Jennifer Decker says

    March 10, 2018 at 1:58 pm

    Looks amazing. Do you think it would be ok to use frozen rhubarb?

    Reply
    • Mallory says

      March 10, 2018 at 3:49 pm

      I think so, I haven’t tried it though. I would just be sure to strain off any excess liquid.

      Reply
  5. Jane says

    May 22, 2018 at 3:34 pm

    We finally have a bumper crop of rhubarb again – so I have been scouring for new recipes to use some of it up and came across this. Made it this afternoon – still cooling at the moment – but if it tastes as good as it smells I may have found a new way to bake with it lol. I was going to just cut the recipe in half, empty nesters don’t need a big cake in the house (neither does my waistline for that matter lol) but I did the full batch and will take some to my mom who’s living in a senior retirement home now. She’s always loved anything with rhubarb so she will be smiling when she sees this! Thanks for a great recipe!

    Reply
    • Jane says

      May 25, 2018 at 10:05 am

      Just a little update – this cake is delicious! I sent about 8 pieces with my hubby to work and he said that within an hour there was nothing left – and he had 3 pieces before sharing which is amazing because he’s not a lover of sweets as a rule lol. Then I brought mom about a half dozen pieces and she couldn’t stop moaning in pleasure with each bite so I would call this a HUGE success! The cake itself is very moist, not crumbly at all and holds up very well even after a couple days. Think I might even try this with other fresh fruit as the summer goes on….thinking peaches maybe from our own peach trees in the garden!

      Reply
  6. Barb says

    June 16, 2018 at 9:58 am

    I was taught to peel the rhubarb, this is never mentioned in recipes. Just curious, is this something you do? Maybe I am doing an unnecessary step?

    Reply
    • Mallory says

      June 17, 2018 at 5:46 pm

      I’ve never peeled it, or anyone in my family that I know of.

      Reply

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Hi, I'm Mallory and I
create simple desserts,
treats and everyday
meals for busy moms.
The recipes I share use
everyday ingredients and
techniques, sometimes
in fun new ways.

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