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
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
- 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.
