Strawberry Rhubarb Coffee Cake
Ingredients
- filling
- 3 csliced fresh or frozen rhubarb
1-inch pieces
- 1 quartfresh strawberries
mashed
- 2 tbsplemon juice
- 1 csugar
- ⅓ ccornstarch
- cake
- 3 call-purpose flour
- 1 csugar
- 1 tspbaking powder
- 1 tspbaking soda
- ½ tspsalt
- 1 cbutter
cut into pieces
- 1 cbuttermilk
- 2 largeeggs
room temperature
- 1 tspvanilla extract
- topping
- ¼ cbutter
- ¾ call-purpose flour
- ¾ csugar
Directions
- 1
In a large saucepan, combine the rhubarb, strawberries and lemon juice. Cover the saucepan with the lid and cook the mixture over medium heat for five minutes. In a bowl, whisk together the sugar and cornstarch, then stir the mixture into the saucepan. Bring the mixture to a boil, and cook and stir until it’s thickened, about two minutes. Remove the saucepan from the heat and set it aside.
- 2
Preheat the oven to 350°F. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, use a hand mixer or stand mixer to beat the buttermilk, eggs and vanilla. Stir the buttermilk mixture into the crumb mixture just until combined.
- 3
Spread half the cake batter evenly into a greased 13x9-inch baking dish. Carefully spread the strawberry rhubarb filling on top, making sure to reach all four corners. Using a spoon or cookie scoop, drop the remaining batter by the tablespoonfuls over the filling.
- 4
Melt the butter in a saucepan over low heat. Remove the saucepan from the heat, then stir in the all-purpose flour and sugar until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the batter. Lay a large piece of aluminum foil on the lower oven rack to catch any juice spillovers.
- 5
Place the rhubarb strawberry coffee cake on the middle rack of the preheated oven. Bake the coffee cake for 40 to 45 minutes. Transfer the coffee cake to a wire rack and let it cool before enjoying.
Strawberry Rhubarb Coffee Cake
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About this Recipe
Craving the quintessential taste of spring baked into a comforting treat? This Strawberry Rhubarb Coffee Cake brings together the season's best flavors in a moist, tender crumb, perfect for any occasion, from a leisurely breakfast to an elegant dessert.
This recipe truly shines by celebrating the harmonious pairing of sweet, juicy strawberries and tart rhubarb, creating a vibrant, luscious filling that truly sings. The distinct layers of tender cake, a bright fruit center, and a buttery crumble topping make every bite an experience you’ll want to savor.
Expect a beautifully balanced coffee cake that’s both comforting and elegant. You'll discover a tender, buttery crumb in the cake itself, providing the perfect canvas for the gooey, slightly tangy strawberry-rhubarb filling. Topped with a delightful, sugary crumble, it offers a satisfying contrast in textures that keeps you coming back for more. With 20 generous servings, it’s ideal for sharing with a crowd or savoring throughout the week.
The recipe explicitly calls for either fresh or frozen rhubarb, offering great flexibility no matter the season. For a slightly different balance, you can adjust the proportions of mashed strawberries to sliced rhubarb in the filling to suit your personal preference for more sweetness or tartness.
Serve this lovely coffee cake at room temperature for a delightful breakfast or brunch alongside your favorite cup of coffee. For an indulgent dessert, warm it gently and pair it with a scoop of vanilla ice cream or a glass of dessert wine.