1. Can I use frozen rhubarb for this Double Crumb Rhubarb Coffee Cake recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before adding to the batter to avoid excess moisture that can make the cake soggy.

2. What can I use instead of Greek yogurt or sour cream?

You can substitute plain whole milk yogurt, buttermilk, or even a mix of milk and lemon juice. The goal is to maintain the moisture and slight tang.

3. How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. The top should also be golden brown and slightly crisp.

Double Crumb Rhubarb Coffee Cake

Description

A beginner-friendly double crumb rhubarb coffee cake that’s moist, sweet, and tart, with a crunchy topping—perfect for breakfast or dessert.

Ingredients

Scale

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 extract
2 cups all-purpose flour
1 teaspoon baking soda
2 cups rhubarb, finely diced
1/2 cup dark brown sugar, packed (for crumb topping)
1/4 cup all-purpose flour (for crumb topping)
1 teaspoon cinnamon (for crumb topping)
3 tablespoons cold butter (for crumb topping)

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Instructions

Preheat the oven to 350°F and grease a 9×13 inch baking pan.
Cream together the softened butter and sugar in a large bowl until fluffy.
Beat in the eggs one at a time, then add the vanilla extract and Greek yogurt.
In a separate bowl, whisk together the flour and baking soda, then stir into the wet mixture until just combined.
Fold in two-thirds of the diced rhubarb.
In a small bowl, mix together the brown sugar, flour, and cinnamon for the crumb topping, then cut in the cold butter until crumbly.
Spread half the batter in the pan, sprinkle with half the crumb topping and remaining rhubarb.
Add the rest of the batter on top, followed by the remaining crumb topping.
Bake for 30–32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let cool slightly before serving warm or at room temperature.

Notes

Frozen rhubarb can be used, but should be thawed and drained first.
Substitute plain yogurt or buttermilk if you don’t have Greek yogurt or sour cream.
If the crumb topping browns too quickly, tent with foil during the last 10 minutes of baking.
This cake stores well and reheats nicely for several days.

Prep Time: 15 minutes
Cook Time: 32 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 179
Sugar: 11g
Sodium: 140mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg