Description

This Rhubarb Streusel Coffee Cake is a moist, tender coffee cake bursting with tangy rhubarb and topped with a crunchy cinnamon-sugar, pecan, and coconut streusel. Perfect for breakfast, brunch, or an afternoon treat, this 12-serving cake offers a delightful combination of sweet and tart flavors with a soft crumb and a crisp topping.

Ingredients

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)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even baking and 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. Stir in the flour, baking soda, and salt until just combined; avoid overmixing. Gently fold in the chopped rhubarb to distribute evenly. Spread the batter evenly into a greased 9×13 inch baking pan.
Make Streusel Topping: In a small bowl, combine granulated sugar and cinnamon. Mix in chopped pecans and shredded coconut if using. Sprinkle this streusel mixture evenly over the 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 and the top is golden and set.
Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or ice cream for extra indulgence.

Notes

Do not overmix the batter to ensure the cake remains tender.
Optionally, you can omit pecans and coconut if you prefer a nut-free version.
Rhubarb can be replaced with other tart fruits like cranberries or sour cherries if desired.
Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat slices gently in the microwave for a warm treat.