Ingredients
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for the crumb topping
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
for the cake
- 1/2 cup Greek-style yogurt (0% works great)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, cubed and softened
- 1 cup diced rhubarb
Instructions
- Heat oven to 350°F. Butter a 9-inch springform pan.
- Make the crumb topping: whisk together the flour, brown sugar, cinnamon, nutmeg, and salt. Stir in the melted butter until large crumbs form. Keep chilled in the fridge while you prepare the batter.
- Whisk together the Greek yogurt, eggs, and vanilla.
- In the bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter and beat until the mixture resembles coarse sand. Then beat in the Greek yogurt mixture until smooth.
- Pour the batter into the prepared pan. Top with the diced rhubarb, then scatter the chilled crumb topping evenly over everything.
- Bake for 55–65 minutes — a pick inserted in the center should come out with just a few crumbs. Cool on a wire rack completely before removing the sides.
Notes
Keep the crumb topping chilled until it goes on the cake — cold crumbs hold their shape and bake up with a better crunch. If using frozen rhubarb, thaw and pat dry first to avoid a soggy layer.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking