Is fresh or frozen rhubarb better for coffee cake?

Both are wonderful! Frozen rhubarb doesn’t even need to be thawed—just chop and add as you would fresh. If using frozen, allow a couple of extra minutes baking time, as it sometimes releases more moisture.

Can I make this cake in advance?

Absolutely. It keeps beautifully, and many say the flavors are even better the next day. Simply cover tightly once fully cooled.

Can I substitute another fruit if I’m out of rhubarb?

You can! Chopped apples, pears, or a mix of berries all pair well with the buttermilk cake and streusel topping. Just keep the total fruit measurement the same for best results.

How do I prevent the cake from becoming soggy?

Be mindful of measuring the rhubarb—too much will release extra moisture. If your rhubarb is particularly juicy, pat it dry with a towel before folding into the batter.

Rhubarb Streusel Coffee Cake Recipe

Description

This Rhubarb Streusel Coffee Cake is a moist and flavorful treat featuring tender rhubarb baked into a soft vanilla-scented cake, topped with a crunchy cinnamon-sugar streusel. Perfect for breakfast, brunch, or a sweet snack, this easy-to-make cake is a delightful way to enjoy fresh rhubarb, especially in spring and early summer.

Ingredients

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Cake:

1/2 cup butter flavor 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 all-purpose flour
2 1/2 cups chopped rhubarb

Streusel:

1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans (optional)
1/2 cup shredded coconut (optional)

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Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set it aside.
Mix Wet Ingredients: In a large bowl, blend the butter flavor shortening and brown sugar together until creamy. Add the buttermilk, egg, and vanilla extract. Blend until smooth and fully combined.
Add Dry Ingredients: Add the baking soda, salt, and flour to the wet mixture. Mix just until all ingredients are well incorporated, being careful not to overmix.
Fold in Rhubarb: Gently fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter. Spread the batter evenly in the prepared pan.
Prepare the Streusel: In a small bowl, mix the granulated sugar and cinnamon. Stir in the pecans and coconut if using. Evenly sprinkle the streusel over the top of the batter.
Bake the Cake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool for at least 20 minutes before slicing. For extra decadence, serve with whipped cream or ice cream if desired.

Notes

If you prefer, you can omit the pecans and coconut from the streusel topping.
Check for doneness by inserting a toothpick in the center; it should come out clean.
This coffee cake stores well at room temperature for up to 2 days or can be refrigerated for longer freshness.
Fresh or frozen rhubarb can be used; if using frozen, thaw and drain excess moisture.

Nutrition

Serving Size: 1 piece (1/12 of cake)
Calories: 310
Sugar: 29g
Sodium: 225mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg