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Rhubarb Streusel Coffee Cake

A seasonal favourite made with fresh rhubarb from the garden. Such a treat after a long winter.
Prep Time30 minutes
Cook Time55 minutes
Course: Dessert
Keyword: coffee cake, rhubarb, seasonal dessert, streusel
Servings: 10 servings
Calories: 554kcal

Equipment

  • 1 Bundt pan

Ingredients

Cake

  • 1 cup Milk
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla
  • 1 1/2 cups Brown sugar
  • 2/3 cup Vegetable oil
  • 1 Egg
  • 2 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1 tsp Baking soda
  • 1 1/2 cups Rhubarb diced
  • 1/2 cup Chopped walnuts

Streusel topping

  • 3/4 cup Brown sugar
  • 3 tbsp All-purpose flour
  • 1 tsp Ground cinnamon
  • 2 tbsp Chopped walnuts
  • 1/4 cup Butter melted

Instructions

  • Preheat oven to 325° F.
  • Lightly grease a Bundt pan.
  • Wash rhubarb stalks and cut lengthwise into three strips. Then cut strips crosswise into 1/2 inch pieces. Three stalks about one inch thick and 10 inches long will yield the required 1 1/2 cups.
  • In a 1-cup liquid measure mix milk, lemon juice and vanilla together and set aside.
  • In a large mixing bowl, combine brown sugar and oil.
  • Beat in egg.
  • In a separate bowl combine flour, salt and baking soda.
  • Alternating with the milk mixture, stir flour into sugar mixture until just combined.
  • Stir in rhubarb and nuts.
  • Pour into prepared pan.
  • Combine ingredients for streusel topping and distribute evenly over batter.
  • Bake for about 55 minutes or until toothpick inserted in middle comes out clean.
  • Allow to cool for about 20 minutes before removing from pan. Turn out onto a wire rack to cool completely.

Nutrition

Calories: 554kcal | Carbohydrates: 78g | Protein: 6g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 411mg | Potassium: 233mg | Fiber: 2g | Sugar: 50g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg