Double Crumb Rhubarb Cake

This double crumb rhubarb coffee cake brings that homey vibe to your morning. It’s perfect for breakfast or snacking and every bite is layered with sweet cinnamon crunch. When we make this, it’s usually gone in one sitting.

The first time I threw this together, it was just to use some rhubarb out of the yard. I couldn’t believe how the sharp rhubarb played off that soft buttery cake and sweet crumb topping. Now, friends line up for it every spring.

Tasty Ingredients

• Cold butter: For the crumb topping, grab this from the fridge to get those big crunchy bits
• All-purpose flour: You’ll want regular flour that’s nice and fresh to help it rise
• Vanilla: Go with pure extract if you can—makes it smell incredible
• Rhubarb: Look for the most vibrant pink or red stalks. Chop 'em small so they mix in well
• Eggs: Let them hang out on the counter for a bit so your cake turns out extra fluffy
• Plain Greek yogurt or sour cream: Either one works fine for a little tang and a bunch of moisture
• Baking soda: This makes your cake airy—double check it’s still good
• Butter: Make sure this is softened, not melty, so it creams up perfectly
• Sugar: Good old white sugar keeps things sweet and helps hold the cake together
• Cinnamon: Use some that’s freshly opened for the warmest smell
• Dark brown sugar: Pick the softest one at the store—it’ll make the crumb layer deep in flavor and easy to pack

Simple How-Tos

Bake:

Slide that pan into the oven and bake for about 30 to 32 minutes. Stick a toothpick in the middle—if it comes out with just a few crumbs, you’re golden. Let it sit for a bit or serve while it’s still a little warm (that’s my favorite part).

Assemble Everything:

Take half the batter and spread it in your buttered pan. Scatter over half the crumb mix and sprinkle on the rest of your rhubarb. Drop in big spoonfuls of the rest of the batter and smooth it out. Top it all with the last of your crumbs.

Whip Up the Crumb:

In a separate bowl, toss together brown sugar, flour, and cinnamon. Add cold butter and work it in with your hands or a pastry cutter—it should make lumpy, pea-sized bits that bake up extra crunchy.

Mix Your Rhubarb:

Dice up your rhubarb. Stir most of it (about two-thirds) into your cake batter and hold some back. The chunks you save will give you extra pops of tangy fruit in each bite.

Stir Dry Ingredients:

Mix flour and baking soda in a bowl, then gently stir it into your wet batter. Don’t overmix—just blend until you don’t see any dry flour left.

Yogurt or Sour Cream Time:

Fold your yogurt or sour cream into the bowl with a spatula (or keep the mixer on low). Stop mixing once it all looks blended—this keeps the crumb soft.

Add Eggs + Vanilla:

Crack in two eggs and pour in your vanilla. Give it a mix on low until everything’s smooth and pale. That’s how you’ll know it’s ready.

Cream Butter + Sugar:

In a big mixing bowl, beat together soft butter and white sugar until it’s fluffy and looks lighter. This step (about 2-3 minutes) is what makes your cake nice and tender.

Get Your Oven and Pan Ready:

Turn your oven to 350 and butter or spray a 9x13 inch pan. That way, your cake won’t stick and the oven is hot and ready to go.

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I always look forward to the crumb topping the most. The smell of cinnamon and sugary brown crumbs takes me right back to my grandma’s kitchen. She’d always tell me ‘don’t be shy with the topping’—so I never am!

Care and Storage

Stash leftovers in a tight container or wrap them up on the counter for two days. Pop in the fridge if you need to stretch it to four days. You can freeze slices too—just double wrap and eat within a couple of months. Thaw in the fridge overnight so it’s ready when you wake up.

Swaps and Options

No fresh rhubarb? Frozen’s just fine—try cutting it up while it’s still chilly. Sour cream or Greek yogurt can switch places no problem. Sometimes I toss in a few strawberries with the rhubarb for a sweet spin.

Ways to Serve

Eat it warm or let it cool—both ways are tasty. Sprinkle some powdered sugar for a little flair. Want to get fancy? Add a scoop of vanilla ice cream or a swirl of whipped cream. It’s great with coffee or a mug of tea on a lazy morning.

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History and Fun Facts

Morning cakes like this are a big deal across the Midwest. Rhubarb is a springtime favorite because everyone grows it out back and it’s just the right kind of tangy. Layering with extra crumbs has always been the move for that nostalgic, comfy feel and lets you play with toppings year after year.

Frequently Asked Questions

→ Can I use frozen rhubarb?

You sure can. Just let the frozen rhubarb thaw and squeeze out any extra liquid before tossing it in, or the cake might get soggy.

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

Either works great. Greek yogurt will be a bit lighter and tangy. Sour cream makes things really rich, so use whichever you like more.

→ How do I store leftovers?

Just pop any leftovers in a sealed container. They'll do fine on the counter for three days, or chill in the fridge and it'll last about five.

→ Can I add nuts to the crumb topping?

Totally! Add a handful of chopped walnuts or pecans to the crumb if you want a little crunch and extra flavor.

→ What pan size works best?

Grab a 9 x 13 inch pan for the best outcome. It bakes up evenly and gives you lots of crumb in every bite.