Description
This Rhubarb Streusel Coffee Cake is a moist, flavorful treat perfect for breakfast or dessert. It features a tender cake base infused with tart rhubarb and is topped with a sweet, crunchy streusel made from cinnamon, pecans, and coconut. Baked to golden perfection, this coffee cake pairs wonderfully with your morning coffee or afternoon 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 all-purpose 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 the cake bakes evenly and rises properly.
- Prepare Cake Batter: In a large bowl, cream together the butter flavor shortening and brown sugar until light and fluffy. Add the buttermilk, egg, and vanilla extract, and blend until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture just until combined—avoid overmixing to maintain cake tenderness. Gently fold in the chopped rhubarb, distributing it evenly throughout the batter. Pour and spread the batter evenly into 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 to create a crunchy, flavorful topping.
- Bake: Place the pan in the preheated oven and bake for 40-50 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown and 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. For extra indulgence, top with whipped cream or a scoop of ice cream.
Notes
- Make sure not to overmix the batter to keep the cake tender and light.
- Chopped pecans and shredded coconut in the streusel are optional but add delicious texture and flavor.
- Rhubarb can be substituted with other tart fruits like sour cherries or cranberries.
- For a dairy-free version, substitute buttermilk with a plant-based alternative mixed with a teaspoon of vinegar or lemon juice.
- Allow the cake to cool properly before slicing to ensure neat pieces.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
