Description
This Rhubarb Coffee Crumb Cake boasts of a buttery streusel topping baked over a moist, crumbly cake that's speckled with tart jammy rhubarb!
Ingredients
Units
Scale
For the crumb topping:
- 5 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
For the coffee cake:
- 2 cups rhubarb, chopped
- 1 cup granulated sugar, plus 1 tablespoon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 3/4 cup plain Greek yogurt (or sour cream)
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
Instructions
For the crumb topping:
- In a small bowl, whisk all the ingredients for the crumb topping. Transfer and set aside.
For the coffee cake:
- Preheat oven to 350 degrees F. and line a 9-inch round cake pan with parchment paper. Set aside.
- In a small bowl, toss the chopped rhubarb with 1 tablespoon of sugar. Set aside.
- In a large bowl, whisk together 1 cup sugar, eggs, vanilla, oil, and Greek yogurt until smooth. Add buttermilk.
- Add the dry ingredients and whisk together until the batter is combined though slightly clumpy. Fold in the rhubarb.
- Pour the batter into the lined cake pan. Evenly sprinkle the crumb mixture on top.
- Bake for about 40-45 minutes, depending on the range of your oven. The crumb topping should be a deeply toasted color and the cake tested will come out clean.
- Remove and let cool completely on a wire rack. Dust with powdered sugar and serve with a dollop of whipped cream or ice cream if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
