This Rhubarb Streusel Coffee Cake recipe is one that I’ve adapted slightly over the years to fit my own taste and the preferences of my family. For instance, I like to add a bit of shredded coconut to the streusel topping for an extra layer of flavor and texture. My friend Sarah, who swears by the original recipe, once added chopped pecans, which provided a lovely nutty twist. Whether you stick to the traditional ingredients or decide to mix things up a bit, this coffee cake is always a crowd-pleaser.
The beauty of this recipe lies in its simplicity and versatility. It’s perfect for a cozy breakfast, a special brunch, or even an afternoon snack with a cup of tea or coffee. And let’s not forget how impressive it looks and tastes when served to guests! The tartness of the rhubarb perfectly balances the sweetness of the cake and the crunchy, cinnamon-infused streusel topping. It’s a dessert that feels both homey and sophisticated, making it a staple in my baking repertoire.
As you bake this Rhubarb Streusel Coffee Cake, I hope it brings you as much joy and as many fond memories as it has brought me. Whether you’re sharing it with loved ones or indulging in a slice yourself, it’s sure to be a hit. Happy baking!
How to Bake Rhubarb Streusel Coffee Cake
Ingredients:
- 2 1/2 cups chopped rhubarb
- 1 cup buttermilk
- 1/2 cup butter-flavored shortening
- 1 large egg
- 1 1/2 cups brown sugar
- 2 cups flour
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/2 cup chopped pecans (optional)
- 1/2 cup shredded coconut (optional)
Directions:
Preheat your oven to 350°F.
In a large bowl, cream together the butter-flavored shortening and brown sugar. Beat in the egg, buttermilk, and vanilla extract until smooth.
Combine the flour, baking soda, and salt, then mix into the wet ingredients until just combined. Gently fold in the chopped rhubarb. Spread the batter into a greased 9×13-inch pan.
In a smaller bowl, mix the granulated sugar and cinnamon. Add the pecans and coconut, if desired. Sprinkle this mixture evenly over the batter.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for at least 20 minutes before serving.
Enjoy with a dollop of whipped cream or a scoop of ice cream!
FAQs:
Can I use fresh rhubarb for the Rhubarb Streusel Coffee Cake?
Yes, you can use fresh rhubarb for the Rhubarb Streusel Coffee Cake. In fact, fresh rhubarb often provides a more vibrant flavor and better texture. Make sure to chop the rhubarb into small, even pieces to ensure it cooks evenly throughout the cake.
What can I use as a substitute for butter-flavored shortening?
If you don’t have butter-flavored shortening, you can substitute it with regular shortening or an equal amount of unsalted butter. Although the flavor might slightly differ, the texture of your coffee cake will remain similar.
How should I store leftover Rhubarb Streusel Coffee Cake?
To store leftover Rhubarb Streusel Coffee Cake, cover it tightly with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to two days. For longer storage, refrigerate the cake, where it will stay fresh for up to five days. Additionally, you can freeze the cake for up to three months.
Can I make the Rhubarb Streusel Coffee Cake ahead of time?
Yes, you can prepare the Rhubarb Streusel Coffee Cake ahead of time. After baking, let the cake cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator or freeze it for longer storage. When ready to serve, thaw the cake at room temperature if frozen and reheat it in a warm oven if desired.
Are there any variations to this Rhubarb Streusel Coffee Cake recipe?
There are several variations you can try with this recipe. For instance, you can add other fruits like strawberries or apples alongside the rhubarb. Additionally, you can customize the streusel topping by adding ingredients such as oats, almonds, or even chocolate chips for a different twist.
Rhubarb Streusel Coffee Cake
Ingredients
- 1/2 cup butter-flavored 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 flour
- 2 1/2 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans optional
- 1/2 cup shredded coconut optional
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, cream together the shortening and brown sugar. Beat in the buttermilk, egg, and vanilla extract until smooth.
- Add the flour, baking soda, and salt to the mixture, blending until just combined. Fold in the chopped rhubarb and spread the batter into a greased 9x13-inch pan.
- In a small bowl, mix together the granulated sugar and cinnamon. Stir in the pecans and coconut, if using. Sprinkle this mixture evenly over the batter.
- Bake at 350°F for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 20 minutes before serving.
- Enjoy with a dollop of whipped cream or a scoop of ice cream!
