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
Scale
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.
