Double Crumb Rhubarb Coffee Cake
An easy way to use up extra rhubarb, this rhubarb coffee cake is the perfect excuse to eat cake for breakfast.
Servings: 18 servings
For the Coffee Cake
- 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
- 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
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.
Serving: 1piece | Calories: 179kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 140mg | Fiber: 1g | Sugar: 11g