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 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..

How to Make Rhubarb Coffee Cake

In a large bowl, blend together shortening and brown sugar. We use shortening instead of butter for a lighter more tender crumb texture.

To the shortening and sugar mixture, stir in buttermilk, egg and vanilla and blend together. Add the flour, baking soda and salt to the bowl and mix just until well combined. Fold in the rhubarb in the batter and spread in a greased 9×13 pan.

Toasted Coconut & Pecan Streusel

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. Sometimes I leave out the coconut if I am bringing the cake to a pot luck or family gathering as I know that coconut can be hit or miss with some people.

For me, 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!

Streusel Recipe

In a small bowl, mix the sugar and cinnamon together. Optionally add in the pecans and coconut if you are using them. Spread the streusel mixture over the top of the batter and 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.

Grandma’s Rhubarb Cake

My kid’s grandma happened to stop by our house after 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.

Serving Coffee Cake

Coffee cake recipes 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!

More delicious rhubarb recipes!

• Strawberry Rhubarb Custard Dessert – All the delicious flavors of rhubarb custard pie, but made into easy bars with a store bought cookie crust.
• Rhubarb Scones – These scones are super popular for good reason. Not only are they tender and delicious, they are so easy to make!
• Rhubarb Streusel Muffins – Another fantastic brunch or breakfast option.
• Strawberry Rhubarb Crisp Bars – This is a classic rhubarb recipe that you can’t go wrong with.

Print Recipe

4.66 from 23 votes

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!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Desserts

Servings: 12

Calories: 339kcal

Author: Danielle Green

Equipment

KitchenAid 5-Speed Hand Mixer

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 9×13 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