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Home » Recipe » Rhubarb Streusel Coffee Cake

Rhubarb Streusel Coffee Cake

May 17, 2018 by Danielle Green 9 Comments

This post may contain affiliate links. Please read my disclosure policy.
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Rhubarb Streusel Coffee Cake

Rhubarb Streusel Coffee Cake is a moist buttermilk cake full of fresh rhubarb and topped with a crunchy coconut and pecan streusel. This recipe is sure to be your new favorite brunch dish every spring!

Rhubarb Streusel Coffee Cake

Rhubarb Cake

Rhubarb season is one of my favorites! I L.O.V.E. my rhubarb custard pie, but I don’t always feel like making the effort to make a pie. Cake is definitely a much easier options, so I was thrilled when my mother-in-law gave me this Rhubarb Streusel Coffee Cake recipe! She got the recipe from an acquaintance many years ago and I was excited for her to share it with me..

Rhubarb Streusel Coffee Cake in pan

Coconut Pecan Rhubarb Cake

The recipe had the optional add-on of coconut and nuts in the streusel and my eyes lit up. I love coconut and pecans and thought that sounded like a wonderful pairing with rhubarb cake.

It adds an extra something special to the crunchy streusel topping the moist cake full of tart rhubarb. I even went so far as to add a little extra toasted coconut and chopped pecans to the top of the cake after it is baked for a nicer look. My mother-in-law makes it without the coconut and nuts, but it’s a must in my book. My father who normally doesn’t like coconut, said he was even a fan!

My mother-in-law happened to stop by our house the evening I made this cake so I served her a slice. We got to talking about the recipe and she told me that it originally called for 1.5 cups of rhubarb but she increased it to 2 cups. I had to laugh and tell her that I actually increased it to 2.5 cups because I like a lot of rhubarb flavor. Heck, you could probably even push it to 3!

Rhubarb Streusel Coffee Cake served

Homemade Coffee Cake

Can we talk about the idea of coffee cake for a minute? They are always an easy crowd-pleaser to serve at any brunch, but how is it really any different than eating cake for breakfast?!

My mother would have killed us if we took a big slice of cake for breakfast, but somehow it was acceptable to eat coffee cake? Whatever! I will take the name coffee cake all day long if it means its socially acceptable to eat cake for breakfast!

My mother-in-law uses this more as a cake recipe and serves it with some fresh whipped cream or ice cream. Doesn’t that sound divine?! Whether you enjoy this Rhubarb Streusel Coffee Cake as a special brunch or an easy dessert, it is sure to be a asked for again and again!

Rhubarb Streusel Coffee Cake serving

More delicious rhubarb recipes!

  • Strawberry Rhubarb Custard Dessert
  • Rhubarb Streusel Muffins
  • Strawberry Rhubarb Crisp Bars
Continue to Content
Rhubarb Streusel Coffee Cake serving

Rhubarb Streusel Coffee Cake

Yield: 12
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Rhubarb Streusel Coffee Cake is a moist buttermilk cake full of fresh rhubarb and topped with a crunchy coconut and pecan streusel. This recipe is sure to be your new favorite brunch dish every spring!

Ingredients

Cake

  • 1/2 c. butter flavor shortening
  • 1 1/2 c. brown sugar
  • 1 c. buttermilk
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 2 c. flour
  • 2 1/2 c. chopped rhubarb

Streusel

  • 1/2 c. granulated sugar
  • 1 tsp. cinnamon
  • 1/2 c. chopped pecans, optional
  • 1/2 c. shredded coconut, optional

Instructions

  1. Preheat oven to 350°.
  2. In a large bowl, blend the shortening and brown sugar together. Add the buttermilk, egg and vanilla and blend together. Add the dry ingredients to the bowl and mix just until well combined. Fold in the rhubarb and spread in a greased 9x13 pan.
  3. In a small bowl, mix the sugar and cinnamon together. Add in the pecans and coconut if you are using them. Spread the mixture over the top of the batter.
  4. Bake at 350° for 40-50 minutes, or until a toothpick comes out clean in the center. Allow to cool at least 20 minutes before serving.
  5. OPTIONAL: Top with additional toasted coconut and pecans. Serve with whipped cream or ice cream.

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Nutrition Information:
Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 339Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 220mgCarbohydrates: 51gFiber: 2gSugar: 33gProtein: 4g

Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.

© The Creative Bite
Category: Desserts
1.4Kshares

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Filed Under: Breakfast, Desserts, Recipe, Vegetarian


This post may contain affiliate links. Please read my disclosure policy.

Comments

  1. Malinda says

    May 18, 2018 at 1:42 pm

    5 stars
    This cake looks divine and I just got ahold of some fresh rhubarb too!!

    Reply
  2. Julie Evink says

    May 21, 2018 at 2:57 pm

    5 stars
    EEEK!!!! It’s Rhubarb season!!!! I LOVE it!!! This is such a great twist!!!!

    Reply
  3. Melissa Howell says

    May 22, 2018 at 3:05 pm

    I see absolutely nothing wrong with cake for breakfast. And if it has healthy things in it like rhubarb, it really is a no-brainer 🙂

    Reply
  4. Liz Della Croce says

    May 28, 2018 at 9:50 pm

    5 stars
    This looks perfect paired with morning coffee!

    Reply
  5. Lois van nest says

    June 11, 2018 at 1:43 pm

    This is awesome.i have lots of rubarb so I put in 3 cps and will put in 4 next time,had to bake 50 min,and I switched ends with my pan as one end browns faster.very tasty thanks?

    Reply
    • Danielle Green says

      June 12, 2018 at 9:04 pm

      The more rhubarb the better! 🙂

      Reply
  6. Amanda says

    May 30, 2019 at 9:27 am

    Hi, could I use butter instead of shortening?

    Reply
    • Danielle Green says

      May 30, 2019 at 8:36 pm

      You can, but it will give you a different texture.

      Reply
      • Judy Keene says

        June 4, 2020 at 5:31 pm

        I made this coffecake today it’s delicious and I would make it again

        Reply

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