Double Crumb Rhubarb Coffee Cake

🧂 Ingredients

• 1/2 cup butter

  softened
• 1 1/2 cups sugar
• 2 eggs

  room temperature
• 1 cup plain Greek yogurt

  or sour cream
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups rhubarb

  finely diced
• 1/2 cup dark brown sugar

  packed
• 1/4 cup all-purpose flour
• 1 teaspoon cinnamon
• 3 tablespoons cold butter

Instructions

• 1 Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan and set aside.
• 2 Cream together the butter and sugar in a large bowl until fluffy. Beat in the
  eggs and vanilla. Stir in the Greek yogurt. In a separate bowl, whisk together
  the flour and baking soda. Gently stir the flour into the wet ingredients, just
  until combined. Mix in 2/3 of the diced rhubarb.
• 3 To make the crumb topping, stir together the brown sugar, flour and cinnamon.
  Cut in the cold butter with a pastry blender.
• 4 Spread half of the batter in the greased 9 x 13 pan. Sprinkle with half of the
  crumb mixture and the remaining rhubarb. Top with the other half of the batter
  and sprinkle on the second half of the crumb topping.
• 5 Bake at 350 F for 30-32 minutes or until a toothpick inserted in the batter just
  barely comes clean. Serve slightly warm or at room temperature.

Nutrition Info