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!
Servings: 12
Calories: 339kcal
Equipment
Ingredients
Cake
- 1/2 c. butter flavor shortening
- 1 1/2 c. brown sugar
- 1 c. buttermilk
- 1 large egg
- 2 tsp. vanilla extract
- 1 tsp. baking 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
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- Serve with whipped cream or ice cream.
Nutrition
Serving: 12Servings | Calories: 339kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 220mg | Fiber: 2g | Sugar: 33g