Description
This Rhubarb Streusel Coffee Cake is a delightful blend of tangy rhubarb and a sweet, crunchy streusel topping made with cinnamon, pecans, and shredded coconut. Moist and tender with a perfect balance of sweetness and tartness, this coffee cake is perfect for brunch, dessert, or a cozy morning treat.
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 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 even baking and an optimal rise of the cake.
- Prepare Cake Batter: In a large bowl, blend the butter flavor shortening and brown sugar until creamy. Add the buttermilk, egg, and vanilla extract, mixing until smooth. Then, add the flour, baking soda, and salt, mixing just until combined to avoid overmixing. Gently fold in the chopped rhubarb, making sure 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, combine the granulated sugar and cinnamon. Mix in the chopped pecans and shredded coconut if using. Evenly sprinkle this streusel mixture 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 top should be golden 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, optionally topped with whipped cream or a scoop of ice cream for an extra indulgence.
Notes
- You can omit the pecans and shredded coconut for a simpler streusel topping.
- Ensure not to overmix the batter to keep the cake light and tender.
- If fresh rhubarb is unavailable, frozen rhubarb can be used after thawing and draining excess moisture.
- For a nuttier flavor, toast the pecans lightly before adding to the streusel.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
