Description
This Rhubarb Streusel Coffee Cake is a delightful, moist cake featuring tangy chopped rhubarb folded into a tender batter, topped with a crunchy cinnamon-sugar streusel layer enhanced with pecans and shredded coconut. Perfect as a breakfast treat or dessert, it offers a wonderful balance of sweet and tart flavors.
Ingredients
Cake Batter
- 1/2 cup butter flavor shortening
- 1 1/2 cups brown sugar
- 1 cup buttermilk
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 1/2 cups chopped rhubarb
Streusel Topping
- 1/2 cup granulated sugar
- 1 tsp 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 prepare for baking the coffee cake.
- Prepare Batter: In a large bowl, blend the butter flavor shortening and brown sugar together until creamy. Add the buttermilk, egg, and vanilla extract, mixing until combined. Then, add the baking soda, salt, and flour to the bowl, stirring just until all the dry ingredients are incorporated. Gently fold in the chopped rhubarb, taking care not to overmix. 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 mixture over the top of the batter to create the streusel layer.
- Bake: Place the pan in the preheated oven and bake at 350°F for 40-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the coffee cake to cool for at least 20 minutes before slicing. Serve warm or at room temperature, optionally accompanied by whipped cream or ice cream for an indulgent finish.
Notes
- Chopped pecans and shredded coconut in the topping are optional but add extra flavor and texture.
- Ensure not to overmix the batter after adding the flour to keep the cake tender.
- If rhubarb is unavailable, you can substitute with tart apples or cranberries for a similar tartness.
- For easier slicing, let the cake cool completely before cutting.
- This cake keeps well stored in an airtight container at room temperature for up to 2 days or refrigerated for 4 days.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
