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.

Double Crumb Rhubarb Coffee Cake – The Best Crumb Cake Recipe

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

Description

Double Crumb Rhubarb Coffee Cake is a moist, buttery breakfast or dessert cake layered with tart rhubarb and topped with a rich cinnamon-brown sugar crumb—twice.

Ingredients

Scale

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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Instructions

Preheat oven to 350°F and grease a 9×13-inch baking pan.
Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
Add eggs one at a time, beating well after each. Mix in the vanilla extract.
Stir in Greek yogurt until combined.
In a separate bowl, whisk together flour and baking soda.
Gradually fold dry ingredients into the wet ingredients without overmixing.
Fold in 2/3 of the diced rhubarb.
In a small bowl, prepare the crumb topping by combining brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture is crumbly.
Spread half of the batter into the prepared pan. Sprinkle with half of the crumb topping and the remaining rhubarb.
Add the rest of the batter, smoothing evenly, and sprinkle the remaining crumb topping on top.
Bake for 30–32 minutes or until a toothpick inserted in the center comes out mostly clean.
Cool slightly before slicing and serving.

Notes

Thaw and drain frozen rhubarb thoroughly before use to avoid a soggy cake.
Toss rhubarb in a little flour to absorb excess moisture.
Use cold butter in the crumb topping for best texture.
Don’t overmix the batter to keep the cake light and tender.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

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