Description
This Rhubarb Streusel Coffee Cake is a delightful blend of tangy rhubarb and sweet cinnamon streusel topping baked into a moist, tender cake. Perfect for breakfast or a cozy afternoon treat, this cake offers a delicious balance of flavors and textures, with optional crunchy pecans and shredded coconut adding extra depth.
Ingredients
Scale
For the 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
For the 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 an optimal rise for the cake.
- Prepare Cake Batter: In a large bowl, cream together the butter flavor shortening and brown sugar until the mixture is smooth and creamy. Add the buttermilk, egg, and vanilla extract, mixing well until smooth. In a separate step, combine the flour, baking soda, and salt, then gradually add them to the wet mixture, stirring just until combined to avoid overmixing. Gently fold in the chopped rhubarb so it is evenly distributed throughout the batter. Spread the batter evenly in a greased 9×13 inch baking pan.
- Make Streusel Topping: In a small bowl, mix the granulated sugar and cinnamon. Stir in the chopped pecans and shredded coconut, if using. Evenly sprinkle the streusel topping over the cake batter in the pan.
- Bake: Place the cake in the preheated oven and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. The cake’s top should be golden brown and firm to the touch.
- Cool and Serve: Let the coffee cake cool in the pan for at least 20 minutes to set. Slice and serve warm or at room temperature. Optionally, enhance with whipped cream or a scoop of ice cream for extra indulgence.
Notes
- Do not overmix the batter to keep the cake tender and light.
- You can omit pecans and coconut if you prefer a nut-free version.
- Rhubarb can be frozen if fresh rhubarb is not available; make sure it is thawed and drained before use.
- This cake is best enjoyed within 2 days, stored in an airtight container at room temperature.
- For a dairy-free option, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice.
