Double Crumb Rhubarb Coffee Cake (Print Version)
# Ingredients:
→ Crumb Topping
01 -
1 teaspoon ground cinnamon
02 -
32 g all-purpose flour
03 -
100 g dark brown sugar, packed
04 -
45 g unsalted butter, cold
→ Base Batter
05 -
1 teaspoon vanilla extract
06 -
240 g plain Greek yogurt or sour cream
07 -
250 g all-purpose flour
08 -
2 large eggs, at room temperature
09 -
1 teaspoon baking soda
10 -
115 g unsalted butter, softened
11 -
300 g granulated sugar
12 -
300 g rhubarb, finely diced
# Instructions:
01 -
Let things hang out in the pan for a bit to cool. Enjoy a piece while it's still warm or wait till it cools to room temp.
02 -
Pop your pan in the oven at 175°C and bake for 30 to 32 minutes. You’ll know it’s done when a toothpick near the center comes out with slightly sticky crumbs.
03 -
Scoop half the batter in your pan and spread it out. Toss on half the crumbly topping and scatter the rest of the diced rhubarb. Pile on the last bit of batter and sprinkle what’s left of the crumbs over everything.
04 -
Grab a bowl and mix together the brown sugar, flour, and cinnamon. Cut the cold butter in with your fingers or a pastry cutter until you’ve got clumps.
05 -
Slowly mix your dry stuff into the wet bit until it’s just mixed. Fold in about two-thirds of the rhubarb, nice and gentle.
06 -
In another bowl, whisk together the flour and baking soda until they look evenly mixed.
07 -
Now add the Greek yogurt or sour cream and gently stir until it’s all in there.
08 -
Beat together the softened butter and sugar in a big bowl so it gets fluffy. Add the eggs one at a time, then blend in the vanilla.
09 -
Turn your oven to 175°C. Lightly oil or butter a 23 x 33 cm baking dish and set it aside until you’re ready.
# Notes:
01 -
Stop stirring once the dry ingredients are barely mixed in, or your texture might get weird.
02 -
Use fresh or frozen rhubarb—if frozen, just throw it in straight from the freezer.