Double Crumb Rhubarb coffee cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Coffee Cake
½ cup butter, softened
1 and ½ cups granulated 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
For the Crumb Topping
½ cup dark brown sugar, packed
¼ cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons cold butter
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Directions: |
Directions:Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan and set aside.
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 ⅔ of the diced rhubarb.
To make the crumb topping, stir together the brown sugar, flour and cinnamon. Cut in the cold butter with a pastry blender.
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.
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. |
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Personal
Notes: |
Personal
Notes: Mom and Dad gave up farming in 1986 and moved to Cave Creek, Arizona. Dad found a job with Desert Mountain Golf resort. Just 3 months later, Dad suffered a massive stroke on April 10th, 1986 that left him paralyzed on his left side. Dad worked hard to gain back many skills that were lost that day but never could walk unassisted and as the years continued his mobility decreased. Mom was a dedicated, loving and attentive wife who cared for Dad. They never let Dad’s mobility issues stop them for taking several cruises and trips to see family.
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