Double Crumb Rhubarb Coffee Cake

Name: Double Crumb Rhubarb Coffee Cake
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1 1/2 cups granulated 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; For the Crumb Topping:; 1/2 cup dark brown sugar, packed; 1/4 cup all-purpose flour; 1 teaspoon cinnamon; 3 tablespoons cold butter

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Biting into a warm slice of double crumb rhubarb coffee cake feels like wrapping up in your favorite cozy blanket on a crisp spring morning. This decadent bake isn’t just a breakfast treat—it’s a nostalgic nod to classic comfort food with a twist. Combining the tart zing of fresh rhubarb with a buttery, brown sugar crumb topping (twice!), this cake is as delightful with morning coffee as it is served as dessert. In this article, we’ll explore what makes this rhubarb cake so irresistible, how to make it flawlessly at home, creative twists to try, and answer the most common questions around it.

Looking for more comfort bakes to try? Don’t miss our banana bread brownies for another moist and satisfying treat.

The Allure of Double Crumb Rhubarb Coffee Cake

What Makes This Coffee Cake So Special?

Double crumb rhubarb coffee cake isn’t your average breakfast pastry. The key attraction? That thick, golden, cinnamon-sugar crumb both above and beneath the soft cake layer. The extra dose of crumb adds irresistible texture and sweet contrast to the tart rhubarb bites tucked inside. If you’ve got a spring harvest of rhubarb to use up, this is the ultimate way to do it.

With ingredients you likely already have in your pantry—flour, butter, sugar, cinnamon, and a couple of eggs—this bake comes together effortlessly in under an hour. But the result tastes like you fussed all day.

Brief History of Coffee Cake and Rhubarb in Baking

Coffee cakes have their roots in European traditions, particularly German and Scandinavian baking, where sweet breads were often served with a hot beverage. Over time, these evolved into the crumb-topped versions Americans love today.

Rhubarb, on the other hand, has long been a home-garden staple in North America, especially in the Midwest. Though tart and fibrous on its own, rhubarb transforms magically when baked, especially when combined with sugar and butter.

Together, coffee cake and rhubarb make for a fusion of texture and flavor that’s both nostalgic and refreshingly vibrant.

Why This Recipe Stands Out Among Coffee Cakes

Most rhubarb cakes keep the topping simple. But a double crumb makes every bite rich and textured. The first layer creates a buttery base, while the second layer browns beautifully during baking for a crunchy finish.

It’s also adaptable—you can substitute yogurt for sour cream, or add strawberries for sweetness. Whether you serve it warm from the oven or the next day, this cake stays incredibly moist and full of flavor.

Want more creative crumb bakes? Check out our white chocolate raspberry cheesecake balls for a no-bake option that delivers just as much richness.

Ingredients and Substitutions for the Best Rhubarb Coffee Cake

Essential Ingredients for the Cake and Crumb

Here’s everything you’ll need to make the perfect double crumb rhubarb coffee cake:

Cake Batter	Crumb Topping
½ cup butter, softened	½ cup dark brown sugar
1½ cups granulated sugar	¼ cup all-purpose flour
2 eggs, room temperature	1 tsp cinnamon
1 cup plain Greek yogurt	3 tbsp cold butter
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 cups finely diced rhubarb

These common pantry items come together to create a rich, moist cake with pops of tart rhubarb and a deeply satisfying crunch.

Smart Substitutes and Dietary Adjustments

Greek yogurt vs. sour cream: Both provide the moisture and tang this cake needs. Greek yogurt is a bit lighter, while sour cream adds richness.
Gluten-free version: Replace all-purpose flour with a 1:1 gluten-free flour blend. Avoid almond flour or coconut flour, which will alter the texture.

Dairy-free option: Use plant-based butter and swap yogurt for coconut yogurt or cashew cream.

Choosing the Right Rhubarb and How to Prep It

Fresh rhubarb stalks are bright pink to ruby red, with crisp texture. Choose stalks that snap easily when bent. If using frozen rhubarb, let it thaw and drain completely before folding it into the batter—extra moisture can make the cake gummy.

To prep: trim the ends, discard leaves (they’re toxic), and dice the stalks into uniform ½-inch chunks for even baking.

Discover great ideas like our caramel apple dessert cups if you’re craving more fruity desserts with layers and crunch.

Step-by-Step Guide to Making the Perfect Coffee Cake

Mixing the Batter Without Overworking It

Begin by creaming butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in yogurt. Separately, combine flour and baking soda, then add it to the wet ingredients gently. Overmixing at this stage will make your cake tough—fold just until combined.

Next, stir in about ⅔ of your diced rhubarb, saving the rest for the center layer.

Creating the Signature Double Crumb Layers

This cake is all about layering:

Spread half the batter in your greased 9×13 pan.
Sprinkle with half the crumb topping and the remaining rhubarb.

Add the second half of batter, smoothing it evenly.
Top with the rest of the crumb mixture.

Use cold butter in the crumb for maximum flake and crunch. A pastry blender or fork works best for cutting the butter into the dry ingredients.

Looking for inspiration? Try our strawberry cinnamon rolls for another fruity baked indulgence.

Baking and Testing for Doneness

Bake at 350°F for 30–32 minutes. Check for doneness by inserting a toothpick in the center—it should come out with a few moist crumbs but no raw batter. Avoid overbaking to keep the cake moist.

Once out of the oven, let it cool slightly before slicing. This helps the crumb set properly and makes for cleaner cuts.

Tips and Tricks for a Foolproof Bake

How to Avoid a Soggy Bottom or Dry Top

Achieving that bakery-style coffee cake texture takes just a little finesse. To keep the bottom from getting soggy, make sure your rhubarb is well-drained and not overly juicy—especially if using frozen rhubarb. Lightly tossing the chopped rhubarb in flour before adding it to the batter can also help absorb extra moisture.

To prevent a dry top, don’t overbake. The second crumb layer should be crisp, not hard. Bake until the center is just set and a tester comes out mostly clean.

Storage, Freezing, and Reheating Tips

This coffee cake stores like a dream:

Room temperature: Store covered for up to 2 days.
Refrigerator: Keeps fresh for up to 5 days.
Freezer: Slice, wrap individually, and freeze for up to 3 months.

To reheat, pop a slice in the microwave for 15–20 seconds, or warm in a toaster oven for a freshly baked texture.

Check out our creamy baked potato soup for the ultimate cozy pairing with a slice of rhubarb coffee cake on chilly mornings.

Serving Suggestions That Elevate the Experience

Though this cake stands beautifully on its own, you can enhance it with:

A dusting of powdered sugar
A dollop of whipped cream or Greek yogurt
A scoop of vanilla or strawberry ice cream

A drizzle of cream cheese glaze

Pair it with a latte, chai tea, or iced coffee for the ultimate brunch.

Variations and Flavor Twists to Try

Strawberry-Rhubarb Crumb Coffee Cake

Rhubarb and strawberries are best friends in the baking world. Mix 1 cup of diced strawberries with 1 cup of rhubarb for a naturally sweet and tart combo. You may need to reduce sugar slightly depending on your taste.

Almond or Coconut Crumb Topping Versions

Add ¼ cup of sliced almonds or shredded coconut to your crumb topping for a nutty twist. Almond extract can also be swapped in for vanilla to complement the rhubarb flavor.

Making Muffin or Loaf Versions for Portion Control

Want individual servings or giftable treats?

For muffins: Use a lined muffin tin, fill halfway, layer crumb and fruit, then top. Bake 18–22 minutes.

For a loaf: Use a greased 9×5-inch loaf pan. Bake 50–60 minutes at 325°F.

Discover great ideas like our whole wheat cinnamon crunch banana bread for a similar dense, crumbly delight in sliceable form.

Frequently Asked Questions About Rhubarb Coffee Cake

Can I Use Frozen Rhubarb?

Yes. Just thaw it completely and drain well before adding to your batter. Excess moisture can throw off the texture.

Why Is My Crumb Topping Sinking Into the Cake?

This usually means your batter was too thin, or your crumb wasn’t cold and firm enough. Make sure the crumb mixture is chunky and your batter thick enough to support it.

How Do I Make the Crumb Extra Crispy?

Use cold butter and don’t overmix the crumb. Bigger clumps = crunchier topping. A quick 2–3 minutes under the broiler (watch closely!) after baking can also crisp it up.

What’s the Best Way to Cut Rhubarb Evenly?

Use a sharp chef’s knife and cut stalks into uniform ½-inch pieces. A mandoline slicer can help but isn’t necessary.

How Long Will This Cake Stay Fresh?

At room temperature, about 2 days. In the fridge, up to 5 days. For long-term storage, freeze it in airtight wrapping for up to 3 months.

Don’t miss our butter pecan cookies for another old-fashioned dessert that’s rich, crumbly, and perfect with tea or coffee.

Conclusion: Why Double Crumb Rhubarb Coffee Cake Is Your Next Bake

Double crumb rhubarb coffee cake isn’t just another dessert—it’s a love letter to spring baking. With a buttery crumb both above and below, pockets of tart rhubarb, and a soft, moist cake base, this recipe ticks all the boxes. Whether you enjoy it for brunch, an afternoon snack, or a sweet finale to dinner, it brings a taste of homemade joy to every bite.

Looking for inspiration? Try our classic New Orleans bread pudding next—it’s just as nostalgic and deeply satisfying.

Double Crumb Rhubarb Coffee Cake – The Best Crumb Cake Recipe

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