Description
This Rhubarb Streusel Coffee Cake is a delightful combination of tart rhubarb and sweet cinnamon streusel atop a moist, tender cake. Perfect for breakfast or a cozy afternoon treat, this recipe features a buttery base with a crunchy pecan and coconut topping for extra 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 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 optimal rise of the cake.
- Prepare the Batter: In a large bowl, blend the butter flavor shortening and brown sugar until the mixture is creamy. Add the buttermilk, egg, and vanilla extract, and blend again until smooth. Next, add the flour, baking soda, and salt. Mix just until the ingredients are combined; avoid overmixing to keep the cake tender. Gently fold in the chopped rhubarb, making sure it is evenly distributed throughout the batter. Spread this batter evenly in a greased 9×13 inch baking pan.
- Make the Streusel Topping: In a small bowl, stir together the granulated sugar and cinnamon. If using, add the chopped pecans and shredded coconut, and mix well. Sprinkle this streusel mixture evenly over the top of the cake batter in the pan.
- Bake the Cake: Place the cake in the preheated oven and bake for 40-50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. The top should be golden brown and the cake should feel set to the touch.
- 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. For an extra indulgent treat, top slices with whipped cream or a scoop of ice cream.
Notes
- Do not overmix the batter to maintain a tender crumb.
- Chopped pecans and shredded coconut in the topping are optional but add great texture and flavor.
- Rhubarb can be substituted with other tart fruits like cranberries or sour cherries if desired.
- The cake is best enjoyed within 2 days but can be refrigerated to extend freshness.
- Warm slices slightly before serving for enhanced flavor and texture.
