Strawberry Rhubarb Coffee Cake Recipe
Ingredients
- ⅝ cwhite sugar
- ⅓ ccornstarch
- 2 cfresh rhubarb
- 1 packagestrawberries
- 2 tbsplemon juice
- 3 call-purpose flour
- 1 cwhite sugar
- 1 tspbaking powder
- 1 tspbaking soda
- 1 ccold unsalted butter
cut into pieces
- 1 cbuttermilk
- 2 largeeggs
- 1 tspvanilla extract
- ¾ cwhite sugar
- ½ call-purpose flour
- ¼ ccold unsalted butter
cut into pieces
Directions
- 1
Combine ⅔ cup sugar and cornstarch in a large saucepan. Stir in chopped rhubarb and thawed strawberries. Heat over medium heat and bring to a simmer, cooking until the mixture thickens, about 2 minutes. Remove from heat, stir in lemon juice, and allow to cool completely.
- 2
While the filling cools, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- 3
In a large bowl, combine 3 cups all-purpose flour, 1 cup sugar, baking powder, and baking soda. Cut in the cold butter with two knives or a pastry blender until the mixture looks like coarse crumbs.
- 4
In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Stir this wet mixture into the flour mixture just until moistened, careful not to overmix.
- 5
Spoon about two-thirds of the batter evenly into the prepared pan. Spread the cooled strawberry-rhubarb filling over the batter. Then cover the filling with the remaining one-third of the batter, spreading gently to cover.
- 6
Mix ¾ cup sugar and ½ cup flour in a bowl. Cut in ¼ cup cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Sprinkle this crumb topping evenly over the assembled cake.
- 7
Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the topping turns golden brown and a toothpick inserted into the center comes out clean.
- 8
Remove the cake from the oven and let it cool on a wire rack. This helps the layers set and makes slicing easier.
Strawberry Rhubarb Coffee Cake Recipe
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About this Recipe
Indulge in the Perfect Strawberry Rhubarb Coffee Cake
Spring's arrival brings with it a bounty of fresh flavors, and nothing celebrates this season quite like a delicious Strawberry Rhubarb Coffee Cake. This isn't just any coffee cake; it's a true masterpiece of texture and taste, perfect for elevating your breakfast, brunch, or even as a delightful light dessert. Imagine a tender, buttery cake base, layered with a vibrant, sweet and tangy rhubarb dessert filling, and crowned with a crisp, irresistible streusel topping.
What makes this layered coffee cake truly stand out is the harmonious blend of flavors. The tartness of fresh rhubarb beautifully complements the sweetness of strawberries, creating a vibrant fruit filling that sings of spring. This fruit coffee cake combines a moist, fluffy crumb with the juicy burst of berries and the unique tang of rhubarb, all under a generous, crunchy sugar-flour-butter topping. It’s a nostalgic treat that feels both comforting and wonderfully fresh.
Whether you're hosting a special gathering or simply craving a homemade treat, this spring cake recipe is sure to impress. It’s surprisingly simple to make, resulting in a show-stopping bake that’s as beautiful as it is delicious. Serve it with your morning coffee, a scoop of vanilla ice cream for an afternoon delight, or alongside a mimosa for a festive brunch.
Tips for the Best Strawberry Rhubarb Coffee Cake:
- For an extra citrusy kick, add a teaspoon of orange zest to the cake batter.
- If fresh strawberries are in season, feel free to use them instead of frozen, just ensure they are ripe and sweet.
- Don't skip the lemon juice in the filling; it brightens the fruit flavors beautifully.
This Strawberry Rhubarb Coffee Cake is more than just a cake; it's an experience. Dive into a slice and savor the flavors of spring!