If you’re on the hunt for a coffee cake that perfectly balances tangy fruit and sweet crumbly topping, this Rhubarb Streusel Coffee Cake Recipe is exactly what your mornings have been missing. The tender, moist cake studded with tart rhubarb pieces and crowned by a crunchy, cinnamon-spiced streusel is truly soul-satisfying. Every bite offers a delightful contrast between the buttery cake and the crisp topping, making it an ideal treat to share over coffee or any time you want a little homemade comfort. Whether you’re new to rhubarb or already a fan, this recipe is a delightful twist that elevates your usual coffee cake game.
Ingredients You’ll Need
Gathering the ingredients for this Rhubarb Streusel Coffee Cake Recipe is a breeze since they’re pantry-friendly essentials that combine to create a symphony of flavors and textures. Each ingredient plays a vital role, from the rich butter flavor shortening that keeps the cake tender to the vibrant rhubarb that gives it a fresh zing and the aromatic cinnamon that layers in warm spice.
- 1/2 cup butter flavor shortening: Provides the cake with richness and a tender crumb.
- 1 1/2 cups brown sugar: Adds sweetness and moisture with a hint of molasses flavor.
- 1 cup buttermilk: Brings acidity that reacts with baking soda for a light, fluffy texture.
- 1 large egg: Binds the ingredients and adds structure to the cake.
- 2 teaspoons vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
- 1 teaspoon baking soda: Leavens the cake for a perfect rise.
- 1/2 teaspoon salt: Balances the sweetness and deepens the flavor.
- 2 cups flour: The sturdy base of our coffee cake’s tender texture.
- 2 1/2 cups chopped rhubarb: Offers tartness and juiciness that contrasts beautifully with the sweet cake.
- 1/2 cup granulated sugar: Sweetens the streusel topping for that irresistible crunch.
- 1 teaspoon cinnamon: Sprinkles warm spice into the streusel for extra depth.
- 1/2 cup chopped pecans (optional): Adds a nutty crunch to the topping.
- 1/2 cup shredded coconut (optional): Provides a subtle chewiness and tropical note to the streusel.
How to Make Rhubarb Streusel Coffee Cake Recipe
Step 1: Preheat and Prepare
Setting your oven to 350°F (175°C) right at the start creates the perfect environment for your Rhubarb Streusel Coffee Cake Recipe to rise evenly and bake to golden perfection. This initial step is crucial as it sets the stage for everything to come.
Step 2: Mix the Cake Batter
Begin by creaming the butter flavor shortening and brown sugar until it’s luxuriously smooth and creamy—this ensures your cake has a tender texture. Next, add the buttermilk, egg, and vanilla extract and blend until silky. Incorporate the flour, baking soda, and salt gently to avoid overmixing, which could make the cake tough. Finally, fold in the chopped rhubarb carefully so each bite is filled with those delicious bursts of tangy flavor. Pour this beautiful batter into a greased 9×13 inch baking pan, spreading it out evenly for consistent baking.
Step 3: Prepare the Streusel Topping
The topping is where the magic crunch happens. Mix the granulated sugar and cinnamon to infuse the streusel with warm, inviting spice. Then toss in the optional pecans and shredded coconut for added texture and flavor complexity. Sprinkle this mixture evenly over your cake batter, getting ready for the oven to work its wonders.
Step 4: Bake to Perfection
Pop your cake into the preheated oven and let it bake for 40-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the top turns a gorgeous golden hue. This slow, steady baking ensures the cake sets perfectly while the streusel becomes irresistibly crisp.
Step 5: Cool and Enjoy
Patience is key here; allow the cake to cool in the pan for at least 20 minutes before slicing. This resting time helps everything set so each slice maintains its shape beautifully. Serve warm or at room temperature, and if you’re feeling indulgent, add a dollop of whipped cream or a scoop of ice cream — a divine way to enjoy your Rhubarb Streusel Coffee Cake Recipe.
How to Serve Rhubarb Streusel Coffee Cake Recipe
Garnishes
While the cake shines on its own, a light dusting of powdered sugar or a drizzle of vanilla glaze can take your presentation up a notch. Fresh mint leaves or a few extra chopped pecans also add a visually appealing and tasty garnish, inviting everyone to dig in.
Side Dishes
Pairing is easy with this Rhubarb Streusel Coffee Cake Recipe. A simple cup of coffee or a hot cup of chai tea complements the cake’s spice and sweetness superbly. For brunch, consider serving alongside a fresh fruit salad to keep things bright and balanced.
Creative Ways to Present
If you’re entertaining, turn this coffee cake into a layered dessert by cutting it into cubes and serving it parfait-style with layers of whipped cream and fresh berries. Another fun approach is to serve warm squares with a scoop of vanilla ice cream and a sprinkle of toasted coconut for a decadent finish.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Rhubarb Streusel Coffee Cake Recipe in an airtight container at room temperature for up to two days. For longer storage, keeping it in the fridge extends freshness for about a week, just bring to room temperature before serving for the best taste.
Freezing
This coffee cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. They will keep well for up to three months, making it easy to enjoy a slice whenever the craving strikes.
Reheating
To reheat, simply warm slices in the microwave for about 20-30 seconds or in a 350°F oven for 10 minutes. This will bring back that freshly baked aroma and make the streusel crispy again, just like the first day.
FAQs
Can I substitute fresh rhubarb with frozen?
Yes, frozen rhubarb works well in this recipe. Just make sure to thaw and drain any excess moisture to prevent the batter from becoming too wet.
What can I use if I don’t have buttermilk?
A simple substitute is to mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to curdle before using. This mimics the acidity of buttermilk needed for the recipe.
Is it okay to leave out the coconut and pecans?
Absolutely! The coconut and pecans add texture and flavor, but the cake will still be delicious without them, especially if you prefer a simpler streusel topping.
Can I make this cake gluten-free?
To make it gluten-free, swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum. The texture might be slightly different, but the flavor will remain fantastic.
How long does this coffee cake keep fresh?
When stored properly at room temperature, the cake stays delicious for about 2 days. Refrigerating extends freshness to about a week but may require reheating for the best taste and texture.
Final Thoughts
This Rhubarb Streusel Coffee Cake Recipe is the kind of sweet treat that brings joy to any table, whether it’s a cozy weekday breakfast or a weekend gathering with friends. Its mouthwatering balance of tart rhubarb, tender cake, and crisp streusel topping makes it a standout comfort food that’s surprisingly easy to make. Give it a try—you might just find yourself baking this delightful cake over and over again, sharing smiles and happy moments with everyone lucky enough to have a slice.
Print
Rhubarb Streusel Coffee Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 50-60 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Rhubarb Streusel Coffee Cake is a delightful treat combining tart rhubarb with a sweet, crumbly streusel topping. It’s perfect for breakfast or a cozy afternoon snack, featuring a tender buttermilk-infused batter, bursting with rhubarb chunks and topped with a cinnamon-sugar, pecan, and coconut mixture for added texture and flavor.
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
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 1/2 cups chopped rhubarb
Streusel Topping
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking and an optimal rise for the cake.
- Make the Cake Batter: In a large bowl, blend the butter flavor shortening and brown sugar until creamy. Add buttermilk, egg, and vanilla extract, then blend until smooth. Stir in the flour, baking soda, and salt just until combined, taking care not to overmix. Gently fold in the chopped rhubarb to distribute evenly. Spread the batter evenly into a greased 9×13 inch baking pan.
- Prepare the Streusel Topping: In a small bowl, mix granulated sugar and cinnamon. Add chopped pecans and shredded coconut if using. Sprinkle this streusel mixture evenly over the top of the cake batter in the pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 40-50 minutes. The cake is done when a toothpick inserted in the center comes out clean, the top is golden, and the cake feels set.
- Cool and Serve: Let the coffee cake cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature. Optional: top with whipped cream or a scoop of ice cream for extra indulgence.
Notes
- Do not overmix the batter to maintain a tender texture.
- Chopped rhubarb can be replaced with frozen rhubarb; just thaw and drain excess moisture before using.
- Streusel topping is optional but adds a nice crunch and sweetness contrast.
- For a nut-free version, omit pecans.
- Adjust baking time based on your oven; start checking at 40 minutes.
- Best enjoyed the same day but can be stored covered at room temperature for up to 2 days.
