Description
This moist and flavorful Rhubarb Streusel Coffee Cake features tender bursts of tart rhubarb, a soft buttermilk crumb, and a crunchy streusel topping with cinnamon, pecans, and coconut. It’s the perfect sweet treat for breakfast, brunch, or dessert, and pairs beautifully with a dollop of whipped cream or a scoop of ice cream.
Ingredients
Units
Scale
Cake
- 1/2 cup butter flavor shortening
- 1 1/2 cups brown sugar
- 1 cup buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups flour
- 2 1/2 cups chopped rhubarb
Streusel
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even baking and optimal rise of the cake.
- Prepare Cake Batter: In a large bowl, blend the butter flavor shortening and brown sugar until the mixture is creamy. Add the buttermilk, egg, and vanilla extract, blending again until smooth. Next, add in the flour, baking soda, and salt. Mix just until the ingredients are combined; do not overmix. Gently fold in the chopped rhubarb, ensuring it is evenly distributed. Spread the batter evenly in a greased 9×13 inch baking pan.
- Make Streusel Topping: In a small bowl, stir together the granulated sugar and cinnamon. Mix in the chopped pecans and shredded coconut, if desired. Evenly sprinkle the streusel mixture over the cake batter in the pan.
- Bake: Place the cake in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the cake should feel set.
- Cool and Serve: Allow the coffee cake to cool in the pan for at least 20 minutes before slicing and serving. Enjoy warm or at room temperature, optionally topped with whipped cream or a scoop of ice cream for extra indulgence.
Notes
- You can omit the pecans and/or coconut from the streusel topping if desired for a nut- and coconut-free version.
- Fresh or frozen rhubarb may be used; if using frozen, thaw and drain excess liquid first.
- Serve leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- This cake also freezes well; wrap tightly after cooling and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 290
- Sugar: 27g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 24mg
