Rhubarb Streusel Coffee Cake Recipe

This delightful Rhubarb Streusel Coffee Cake is the perfect way to showcase the unique tartness of spring rhubarb, balanced perfectly with a sweet, crunchy streusel topping. The moist, tender cake base gets a wonderful flavor boost from buttermilk, while the cinnamon-sugar topping creates an irresistible caramelized finish. Ready in under an hour, this coffee cake makes a stunning addition to brunches, afternoon gatherings, or anytime you need a special treat that doesn’t require hours in the kitchen.

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: The tartness of rhubarb pairs beautifully with the sweet, cinnamon-spiced streusel for a taste that’s not too sweet and incredibly satisfying.
• Simple Ingredients: Uses pantry staples you likely already have on hand, with rhubarb as the star ingredient.
• Versatile Serving Options: Enjoy it warm from the oven for dessert with ice cream, or save slices for breakfast with your morning coffee.
• Impressive Without Effort: This cake looks and tastes like you spent hours making it, but it comes together in just minutes of hands-on time.

this Recipe

Ingredients You’ll Need

• Butter flavor shortening: Creates a tender, moist crumb with a rich buttery taste without needing to cream butter and sugar.
• Brown sugar: Adds moisture and a caramel-like sweetness that perfectly complements the tart rhubarb.
• Buttermilk: Provides tanginess and reacts with the baking soda to create a wonderfully tender texture.
• Egg: Binds everything together while adding structure to the cake.
• Vanilla extract: Enhances all the flavors with its warm, aromatic notes.
• Baking soda: Works with the acidic buttermilk to create the perfect rise.
• Salt: Just a touch balances the sweetness and enhances the other flavors.
• Flour: The foundation of our cake, providing structure and stability.
• Rhubarb: The star of the show! Its bright tartness cuts through the sweetness of the cake for an unforgettable flavor combination.
• Granulated sugar and cinnamon: Combined to create that classic streusel flavor that forms a slightly crisp top layer.
• Pecans: Optional but highly recommended for adding a wonderful nutty crunch to the topping.
• Shredded coconut: Another optional addition that brings a tropical note and interesting texture to the streusel.

Variations

Want to put your own spin on this delicious cake? Here are some fantastic variations to try:

• Strawberry Rhubarb: Replace half the rhubarb with diced strawberries for a classic spring pairing.
• Streusel Upgrade: Add a tablespoon of melted butter to the streusel mixture for an even more decadent, crumbly topping.
• Spice It Up: Add a quarter teaspoon of nutmeg or cardamom to the cake batter for a deeper spice profile.
• Make It Nutty: Fold a half cup of chopped walnuts or pecans directly into the cake batter for extra texture throughout.

How to Make Rhubarb Streusel Coffee Cake

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F and take a moment to thoroughly grease your 9×13 baking pan. A light coating of cooking spray works perfectly here.

Step 2: Make the Cake Batter

In a large mixing bowl, blend the shortening and brown sugar until well combined. Add the buttermilk, egg, and vanilla, mixing until smooth. Next, add the flour, baking soda, and salt, stirring just until incorporated – overmixing can make your cake tough! Gently fold in those beautiful chunks of chopped rhubarb until they’re evenly distributed throughout the batter. Spread this mixture evenly in your prepared pan.

Step 3: Create the Streusel Topping

In a separate bowl, mix together the granulated sugar and cinnamon. If you’re using pecans and coconut (and I highly recommend you do!), stir them in as well. This combination creates a wonderful textural contrast to the soft cake beneath. Sprinkle this mixture evenly over the cake batter, covering the entire surface.

Step 4: Bake to Perfection

Bake in your preheated oven for 40-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly crisp from the caramelized streusel.

Step 5: Cool and Serve

Allow the cake to cool in the pan for at least 20 minutes before cutting. This cooling time is crucial as it allows the cake to set properly and makes it easier to slice neat portions.

Pro Tips for Making the Recipe

• Rhubarb Prep: Cut your rhubarb into evenly sized pieces (about 1/2 inch) for consistent baking. No need to peel it – just trim the ends and remove any leaves.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten which can make your cake tough.
• Testing for Doneness: Cake continues cooking slightly after it’s removed from the oven, so pull it when there are just a few moist crumbs on your toothpick.
• Buttermilk Substitute: No buttermilk? Add a tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes before using.

How to Serve

This versatile cake shines in so many settings:

For Breakfast or Brunch:

Serve slightly warm with a dollop of Greek yogurt and a drizzle of honey for a more substantial morning treat.

For Dessert:

Top with a generous scoop of vanilla ice cream or freshly whipped cream while the cake is still slightly warm. The contrast of cold cream and warm cake is absolutely divine!

For Afternoon Tea:

Cut into smaller squares and serve with a dusting of powdered sugar alongside your favorite tea or coffee.

Make Ahead and Storage

Storing Leftovers

This cake stays moist and delicious for up to 3 days when stored in an airtight container at room temperature. For longer freshness, store in the refrigerator for up to 5 days.

Freezing

The cake freezes beautifully! Cut into portions, wrap individually in plastic wrap and then foil, and freeze for up to 3 months. This way, you can enjoy a slice whenever the craving strikes.

Reheating

For that fresh-baked taste, reheat individual slices in the microwave for 15-20 seconds or in a 300°F oven for about 10 minutes until just warmed through.

FAQs

Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works wonderfully in this recipe. Thaw it completely first and drain any excess liquid to prevent your cake from becoming too wet. You might need to add 5-10 minutes to the baking time if using frozen rhubarb.

Can I substitute butter for the shortening?
Yes, you can use an equal amount of softened unsalted butter instead of shortening. The texture will be slightly different – perhaps a bit more dense – but the flavor will be delicious. Cream the butter and sugar together until light and fluffy before adding other ingredients.

Is there a way to make this cake ahead for a morning brunch?
Definitely! You can prepare the batter and spread it in the pan, then cover and refrigerate overnight. Make the streusel separately and refrigerate as well. In the morning, sprinkle the streusel over the batter and bake as directed, adding about 5 minutes to the baking time since you’re starting with cold batter.

My rhubarb is really tart – should I add more sugar?
The beauty of this recipe is how the brown sugar in the cake and the streusel topping balance the tartness of the rhubarb. If your rhubarb is particularly tart, you could toss the chopped pieces with 2 tablespoons of granulated sugar before folding into the batter, but the cake should be well-balanced as written.

Final Thoughts

This Rhubarb Streusel Coffee Cake is one of those recipes that effortlessly bridges the gap between casual and special occasion. There’s something magical about the way the tart rhubarb mellows during baking, creating little pockets of jammy goodness throughout the tender cake. Topped with that irresistible cinnamon-sugar crunch, it’s a treat that will have everyone asking for seconds. Whether you’re a longtime rhubarb fan or trying it for the first time, this coffee cake is sure to become a seasonal favorite in your baking repertoire!

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