Double Crumb Rhubarb Coffee Cake

Celebrate those tart rhubarb stalks with this ultra-comfy cake. It’s perfect with your morning coffee or as a pick-me-up snack. The thick layer of sweet, spiced crumbs on top never sticks around long in my kitchen.

I tossed this together to use up garden rhubarb, not expecting much. That tangy flavor blended so nicely with the buttery crumbs. Ever since, springtime means friends dropping hints for another one.

Irresistible Ingredients

• Cold butter: Go straight from the fridge for the crumb topping if you want thick, crunchy clumps
• Cinnamon: Freshly opened ground cinnamon bumps up the coziness
• Dark brown sugar: Soft, rich brown sugar gives the topping that deep, molasses-y kick—grab the stuff that packs together
• Rhubarb: Grab sturdy red or pink stalks and chop into small bits for even baking, as they liven up every slice
• Baking soda: Gives you a nice, light bounce—just check yours isn’t old
• Allpurpose flour: Regular white flour is perfect; newer flour rises best
• Vanilla: Go for real extract for a big, warm aroma
• Plain Greek yogurt or sour cream: Either one works fine; grab the thickest container you see for a super moist cake
• Eggs: Let them hang out till they’re at room temp—they’ll make everything fluffier
• Sugar: Plain white granulated sugar keeps things sweet and light; the finer the sugar, the smoother your mix
• Butter: Make sure it’s unsalted and soft if you want your batter nice and airy—a fresh stick makes all the difference

Simple StepbyStep Directions

Bake:

Pop your pan into the oven for 30–32 minutes. Stick a toothpick in the center to check: you want to see a few moist crumbs. Give it a bit to cool down before you slice or go for it while it’s warm for peak coziness.

Assemble the Cake:

Put half your batter in a greased 9x13 pan. Sprinkle with half the crumbs and the last of the rhubarb. Drop on the rest of the batter, gently smooth, then dump the last bit of crumb topping all over the top.

Make the Crumb Topping:

Mix flour, cinnamon, brown sugar in a bowl, then cut in cold butter with your fingers or a pastry cutter. You’re aiming for chunky crumbs about pea-sized—it’ll crisp beautifully.

Add Rhubarb:

Dice up the rhubarb. Fold two-thirds into your batter, then set the rest aside for layering later. It keeps every bite zingy.

Combine Dry Ingredients:

Whisk baking soda and flour together separately so they mix evenly. Stir this gently into your wet bowl—don’t overdo it or you’ll lose the fluff.

Mix in Greek Yogurt or Sour Cream:

Slide in your yogurt or sour cream and stir till you see a creamy, even mix—just till combined so you keep it moist and soft.

Add Eggs and Vanilla:

Crack in two eggs and pour in some vanilla extract. Mix on low just till it all looks smooth and a bit lighter—not too much.

Cream Butter and Sugar:

Beat your softened butter with sugar in a big bowl using a mixer. Go medium speed for two or three minutes until it fluffs up and gets nearly white—this is how you get that soft crumb.

Prepare the Pan and Oven:

Before anything else, butter or spray a 9x13 pan to stop sticking. Set your oven to 350°F so it’s hot when you’re ready.

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The crumbly, sweet topping is honestly the best part for me. Nothing beats that smell of cinnamon and browning sugar. My grandma always insisted on piling on double—it was her thing.

Storage Made Easy

Wrap up leftovers tight or use a plastic container; leave it on the counter for two days max. Stick it in the fridge instead and it’ll hang out fresh for four days. If you wanna save some, wrap pieces well and put in the freezer for up to two months—just thaw in the fridge the night before snacking.

Easy Ingredient Swaps

No fresh rhubarb? Frozen works, just chop it up while it’s still icy for less mess. Can’t find yogurt? Sour cream's perfect too. If you’re feeling fancy, toss in some chopped strawberries with the rhubarb for extra flavor fun.

Serving Ideas

This cake’s great hot or just at room temp. Dust a bit of powdered sugar on top if you like, or serve with fresh whipped cream or a bit of vanilla ice cream. It’s awesome next to a steamy mug of coffee or tea.

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Fun Backstory

Cakes like this have been a favorite morning treat across the Midwest for years. Rhubarb shows up as soon as spring hits—everyone with a backyard garden has it. Folks love these double crumb cakes because they’re so comforting and you can change them up however you like.

Frequently Asked Questions

→ Can I use frozen rhubarb?

Yep! Let it thaw and squeeze out any extra liquid. If you skip that, the cake can turn out mushy.

→ Is it better to use Greek yogurt or sour cream?

Either’s fine. Greek yogurt makes it lighter and a bit tangy. Sour cream gives you a richer bite.

→ How do I store leftovers?

Put leftovers in something airtight. They'll stay good for three days on the counter, or about five days in the fridge.

→ Can I add nuts to the crumb topping?

If you like, toss in some chopped pecans or walnuts for more crunch and flavor.

→ What pan size works best?

Go with a 9 x 13 inch pan. You’ll get plenty of crumb in every slice and it bakes up evenly.