There’s something so nostalgic about a warm slice of coffee cake, especially when it’s packed with bright, tart rhubarb. I remember the first time I tried a rhubarb dessert; I was curious but a little unsure. Would it be too sour? Too sweet? But the moment I took my first bite of a rhubarb pie, I was won over. Now, rhubarb season is something I look forward to each year, and this Double Crumb Rhubarb Coffee Cake has become a staple in my kitchen. It’s perfect for lazy Sunday mornings or as a delightful treat at afternoon tea.
The best part about this recipe is the double crumb topping! It’s like the cake is wearing a cozy crumb jacket, and every bite is a delightful mix of soft cake, tart rhubarb, and that sweet, crunchy crumb. Trust me, once you bake this up, you’ll be whisking it away to share or hoarding it just for yourself—no judgment here!
What’s in Double Crumb Rhubarb Coffee Cake?
Rhubarb: Fresh, chopped rhubarb is the star of this cake. Its tartness brings a brilliant bright flavor, contrasting beautifully with the sweetness of the sugar.
Granulated Sugar: We’ll be using this sugar both in the batter and to macerate our rhubarb. I find that the sweetness balances out the rhubarb’s tartness perfectly.
Unsalted Butter: Softened butter provides richness and moisture to the cake. I prefer unsalted so I can control the saltiness of the final product.
Sour Cream: This ingredient not only adds moisture but also contributes a wonderful tang that complements the rhubarb.
Large Eggs: Eggs bring structure and stability to the cake, helping it rise beautifully as it bakes.
All-Purpose Flour: The foundation of our cake, creating the perfect texture.
Baking Powder and Baking Soda: These leavening agents help the cake rise to fluffy perfection.
Vanilla Extract: A splash of vanilla adds a warm, aromatic flavor that enhances the cake.
Salt: Just a pinch to elevate the flavors and balance the sweetness.
Ground Cinnamon: This spice adds a cozy warmth that makes this coffee cake feel like a hug in dessert form.
Brown Sugar: Brown sugar in the crumb topping creates that delightful caramel flavor and perfect crunch.
Is Double Crumb Rhubarb Coffee Cake Good for You?
While this coffee cake is a treat, it does have some ingredients that offer a bit of health boost.
Rhubarb: Low in calories and high in fiber, rhubarb can aid digestion and contribute to your daily vitamin K intake.
Sour Cream: It provides some protein and healthy fats. Just make sure to choose a good-quality sour cream—regular or fat-free will work depending on your dietary preference!
The downside? Well, this cake does pack in the sugar, so while it’s a delightful indulgence, it’s best enjoyed in moderation.
Ingredients
– 2 cups rhubarb, chopped
– 1 1/2 cups granulated sugar, divided
– 1/2 cup unsalted butter, softened
– 1 cup sour cream
– 2 large eggs
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup packed brown sugar
*This recipe serves about 12 great big slices of deliciousness!*
How to Make Double Crumb Rhubarb Coffee Cake?
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan—trust me, you don’t want this cake to stick!
2. In a medium bowl, combine the chopped rhubarb with 1/2 cup of granulated sugar and set aside to macerate. This helps bring out the juices and flavor.
3. In a large mixing bowl, cream together the softened butter and remaining 1 cup of granulated sugar until it’s light and fluffy. It’s like a soft cloud of happiness!
4. Beat in the eggs, one at a time, ensuring each one is well mixed before adding the next. Then mix in the sour cream and the lovely vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This is our dry mix magic!
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix; we want it tender! Fold in the rhubarb mixture.
7. Pour the batter into your prepared baking pan and spread it evenly. Feel free to taste-test the batter—no one’s judging!
8. For the crumb topping, combine the brown sugar, remaining granulated sugar, flour, cinnamon, and softened butter in a small bowl until it’s crumbly. Think of it like making mini snowflakes!
9. Sprinkle the crumb topping evenly over the cake batter. More is better here, trust me!
10. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean, without any gooey batter.
11. Let it cool slightly before digging in. I know it’s tempting to dive right in, but a little patience is key here!
Share the Love: Tips & Variations
If you’re feeling adventurous, consider adding some chopped nuts to the crumb topping for a delightful crunch or a sprinkle of powdered sugar on top for a sweet finish. To customize flavors, you could swap out the rhubarb for fresh berries or apples if you’d like!
Also, think about pairing a slice with a cup of robust coffee or even a scoop of vanilla ice cream. Seriously, you might just find yourself in dessert heaven!
I encourage you to whip up this Double Crumb Rhubarb Coffee Cake and see for yourself just how good it is. It’s great for gatherings, but honestly, there’s nothing wrong with keeping it all to yourself. Enjoy, and let me know how your baking adventure goes!
