Double Crumb Rhubarb Coffee Cake (chocolatewithgrace)

Coffee Cake

1/2 c butter, softened
1 1/2 c sugar
2 eggs, room temp
1 c plain Greek yogurt (can sub sour cream)
1 t vanilla
2 c flour
1 t baking soda
2 c rhubarb, finely diced

Preheat oven to 350 F. Grease a 9 x 13″ baking pan and set aside. Cream together butter and sugar in a large bowl until fluffy. Beat in the eggs and vanilla. Stir in Greek yogurt. In a separate bowl, whisk together the flour and baking soda. Gently stir flour into the wet ingredients, just until combined. Mix in 2/3 diced rhubarb. Spread half of the batter in the greased 9 x 13 pan. Sprinkle with half of the crumb mix 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 min or until a toothpick inserted in the batter just barely comes clean. Serve slightly warm or at room temp.

Crumb Topping

1/2 c dark brown sugar, packed
1/4 c flour
1 t cinnamon
3 T cold butter

Stir together  brown sugar, flour and cinnamon. Cut in the cold butter with a pastry blender.

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