If you’re looking for a delightful way to brighten your morning or impress your weekend guests, this Rhubarb Streusel Coffee Cake Recipe is an absolute must-try. It perfectly balances the tart freshness of rhubarb with the sweet, crumbly goodness of a cinnamon-laced streusel topping. Each bite is a cozy hug of buttery cake, tangy rhubarb bursts, and a crunchy, nutty finish that invites you back for more. Whether you’re a seasoned baker or just want a simple yet show-stopping treat, this recipe will quickly become one of your favorite kitchen staples.
Ingredients You’ll Need
This Rhubarb Streusel Coffee Cake Recipe relies on basic pantry staples and a few fresh ingredients to create a harmonious blend of flavors and textures. Each component plays a vital role, from the richness of the butter flavor shortening to the bright punch of rhubarb, culminating in a moist, tender cake with a satisfyingly crunchy topping.
- Butter flavor shortening: Provides a tender crumb and that rich, buttery taste without the hassle of melting actual butter.
- Brown sugar: Adds a deep, molasses-like sweetness that complements the tart rhubarb perfectly.
- Buttermilk: Keeps the cake moist and imparts a subtle tanginess that balances the sweetness.
- Large egg: Acts as a binder to hold the cake together and contributes to its fluffy texture.
- Vanilla extract: Brings a warm, aromatic depth to the flavor profile.
- Baking soda: Essential for leavening and achieving a light rise.
- Salt: Enhances the other flavors and prevents the cake from tasting flat.
- Flour: The backbone of the cake structure, providing the perfect base for tender crumb.
- Chopped rhubarb: The star ingredient, delivering bursts of tartness and moisture throughout the cake.
- Granulated sugar: Sweetens the streusel and balances the cinnamon’s warmth.
- Cinnamon: Infuses the streusel topping with fragrant spice that pairs beautifully with the rhubarb.
- Chopped pecans (optional): Adds a nutty crunch to the streusel for extra texture and flavor.
- Shredded coconut (optional): Provides a subtle chewiness and tropical hint in the topping.
How to Make Rhubarb Streusel Coffee Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This crucial step ensures your coffee cake will bake evenly and develop a beautiful golden crust while the inside becomes tender and moist. While it warms, lightly grease a 9×13 inch baking pan to prevent sticking and help with effortless slicing later.
Step 2: Mix the Cake Batter
In a large mixing bowl, cream together the butter flavor shortening and brown sugar until the mixture is smooth and fluffy. This process incorporates air and guarantees a light, tender cake. Next, add the buttermilk, egg, and vanilla extract, blending until you have a silky batter. Gradually mix in the flour, baking soda, and salt, just until everything is combined—remember, overmixing can make your cake tough. Lastly, gently fold in the chopped rhubarb to disperse its tart juiciness evenly through the batter.
Step 3: Prepare the Streusel Topping for the Rhubarb Streusel Coffee Cake Recipe
In a smaller bowl, combine the granulated sugar and cinnamon for a spicy sweetness that contrasts beautifully with the fruit. Stir in the chopped pecans and shredded coconut if you’re using them—these optional ingredients add a luxurious crunchy and chewy texture that takes the topping up a notch. Sprinkle this mixture generously and evenly over the rhubarb-laden batter in your prepared baking pan.
Step 4: Bake to Perfection
Place your cake in the preheated oven and bake for 40 to 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the top is a tempting golden brown. The aromatic cinnamon and buttery streusel will have created a delightful crust that cracks slightly with each slice.
Step 5: Cool and Enjoy
Let your coffee cake cool in the pan for at least 20 minutes. This resting time allows the cake to firm up slightly, making slicing easier and keeping each piece intact. Serve warm for that fresh-from-the-oven comfort or at room temperature. If you’re feeling decadent, top with whipped cream or a scoop of vanilla ice cream—the perfect finishing touch to this already amazing Rhubarb Streusel Coffee Cake Recipe.
How to Serve Rhubarb Streusel Coffee Cake Recipe
Garnishes
A simple dusting of powdered sugar can beautify your slices without overshadowing the cake’s natural flavors. For added indulgence, a dollop of fresh whipped cream or a spoonful of tangy Greek yogurt complements the tart rhubarb perfectly. If you want to elevate the look, some thinly sliced fresh rhubarb or a sprinkle of toasted pecans on top creates an inviting finish.
Side Dishes
This Rhubarb Streusel Coffee Cake Recipe is a star by itself but pairs wonderfully with a hot cup of coffee or your favorite tea. A light fruit salad or a bowl of vanilla yogurt on the side balances the sweetness and adds freshness to your serving plate, perfect for brunch or an afternoon treat.
Creative Ways to Present
For a charming brunch spread, serve the cake cut into small squares on a beautiful cake stand with fresh edible flowers as decoration. You can also layer slices with whipped cream and fresh rhubarb compote in a trifle dish for a show-stopping dessert. The combination of rustic and elegant presentations makes this cake a versatile favorite for any occasion.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover coffee cake tightly with plastic wrap or store in an airtight container to keep it moist and prevent it from drying out. Stored at room temperature, it will stay fresh for up to two days, or you can refrigerate it for up to five days without any significant loss of flavor.
Freezing
This Rhubarb Streusel Coffee Cake Recipe freezes beautifully! Wrap individual slices in plastic wrap and foil or place them in freezer-safe bags. When frozen, the cake maintains its texture and flavor for up to three months, making it easy to enjoy a slice whenever the craving strikes.
Reheating
Reheat slices gently in the microwave for about 20 seconds or pop them in a warm oven at 300°F for 10 minutes to bring back that freshly baked warmth and the crunchy streusel topping. If you like, add a smear of butter or a scoop of ice cream to amplify the indulgence.
FAQs
Can I substitute fresh rhubarb with frozen?
Yes, you can use frozen rhubarb, but be sure to thaw and drain it well to avoid excess moisture that might make the cake soggy. The flavor will still be delightfully tart and fresh.
What if I don’t eat nuts or coconut?
No problem! Simply omit the pecans and shredded coconut from the streusel topping. The cake still tastes fantastic with just the cinnamon sugar streusel and rhubarb alone.
Can this cake be made gluten-free?
Absolutely. Substitute the flour with a gluten-free all-purpose blend that measures cup-for-cup. Keep an eye on the baking time as gluten-free flours sometimes require a slight adjustment.
Is it necessary to use buttermilk?
Buttermilk adds moisture and a subtle tang but if you don’t have any, you can create a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
How long will this cake stay fresh on the counter?
The cake is best eaten within 2 days when stored in an airtight container at room temperature. Beyond that, it’s safer to refrigerate or freeze it to maintain its quality and freshness.
Final Thoughts
This Rhubarb Streusel Coffee Cake Recipe is a beloved classic that combines simple ingredients with unforgettable flavor and texture. Whether you’re starting your day or hosting friends, it’s a warm, inviting treat that’s sure to brighten any occasion. Don’t hesitate to bake a batch, share it with your loved ones, and watch it disappear slice by slice. You’ll be glad you did!
Print
Rhubarb Streusel Coffee Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 50-60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb Streusel Coffee Cake is a delightful treat featuring tart rhubarb folded into a tender cake batter, topped with a crunchy cinnamon-sugar streusel mixed with pecans and coconut for added texture. Perfect for breakfast or brunch, this moist coffee cake bakes to a golden perfection and pairs wonderfully with a cup of coffee or tea.
Ingredients
Cake Batter
- 1/2 cup butter flavor shortening
- 1 1/2 cups brown sugar
- 1 cup buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups chopped rhubarb
Streusel Topping
- 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 creamy. Add the buttermilk, egg, and vanilla extract, mixing until smooth. Gradually add the flour, baking soda, and salt, mixing just until combined—do not overmix. Gently fold in the chopped rhubarb evenly, then spread the batter in a greased 9×13 inch baking pan.
- Make Streusel Topping: In a small bowl, combine the granulated sugar and cinnamon. Stir in the chopped pecans and shredded coconut if using. Evenly sprinkle this streusel mixture over the cake batter in the pan.
- Bake the Cake: Place the pan 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. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of ice cream for extra indulgence.
Notes
- Make sure not to overmix the batter to ensure a tender cake texture.
- Chopped pecans and shredded coconut are optional but add a nice crunch and flavor contrast.
- Use fresh or frozen rhubarb, but if frozen, thaw and drain excess liquid to avoid a soggy cake.
- This cake is best enjoyed within 2 days but can be refrigerated for up to 4 days.
- For a dairy-free option, substitute buttermilk with almond or soy milk mixed with 1 tablespoon lemon juice.
