Rhubarb Streusel Coffee Cake
This easy-to-follow Rhubarb Streusel Coffee Cake recipe brings a nostalgic flavor to your kitchen, perfect for family gatherings and brunches.
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!