Strawberry Rhubarb Coffee Cake is moist and tender with a sweet-tart filling and a buttery crumble on top.
The sweetness of the strawberry and the tartness of the rhubarb make this a delicious way to start the morning. This is great to serve for a quick breakfast, brunch, or even dinner dessert.
I love when spring rolls around and the rhubarb is ready in the garden. There is nothing better than fresh rhubarb from the garden for making desserts and this coffee cake. It is easy to make and super delicious.
Helpful Tips:
- Use butter for this recipe for better flavor. The butter should be cold.
- Don’t worry about lumps in the batter. Make sure not to overmix when making the batter.
- Cut the butter into small pieces before adding it to the dry ingredients, making it easier to work in.
- The easiest way to cut the butter in is using a pastry cutter. But don’t worry if you don’t have one, using a fork or two knives will work as well.
- The recipe calls for buttermilk, if you don’t have any on hand you can use milk with a tsp of lemon juice or vinegar.
- I like to peel the rhubarb, but it is not necessary.
- Check the coffee cake before the end of the cooking time for doneness since all ovens bake differently. Use a wooden pick and insert it in the middle of the cake. If the wooden pick comes out clean it is done.
- The coffee cake can be stored in an airtight container on the counter for 3 to 4 days.
- If you want to freeze the cake, you can. Make sure to freeze in an airtight container.
Steps for making strawberry rhubarb coffee cake
Step one
Place the rhubarb and strawberries along with the sugar and cornstarch in a saucepan. Cook until it thickens. Let cool.
Step two
Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish.
Step three
Add the dry ingredients to a large bowl. Add the butter and cut in.
Step four
In another bowl combine the eggs, buttermilk, and vanilla, and mix together until well combined.
Step five
Add the wet ingredients to the dry ingredients and mix until just combined.
Step six
Spread half the batter in the prepared pan. Top with the rhubarb-strawberry sauce. Spread the remaining batter over top of the sauce.
Step seven
Mix together the topping and sprinkle over top of the batter. Bake for 45 to 50 minutes. Remove from oven and cool.
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If you make this strawberry rhubarb coffee cake, I would love to hear about them! Please leave me a comment and a rating.
Strawberry Rhubarb Coffee Cake
Ingredients
- 2 cups chopped rhubarb
- 2 cups strawberries sliced
- 3/4 cup sugar
- 1/3 cup cornstarch
- 2 tablespoons lemon juice
Cake
- 3 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup butter cold
- 2 large eggs
- 1 1/4 cups buttermilk
- 1 teaspoon vanilla
Topping
- 3/4 cup sugar
- 3/4 cup flour
- 1/4 cup butter
Instructions
- In a large saucepan combine the rhubarb, strawberries, 3/4 cup sugar, cornstarch, and lemon juice. Cook over medium heat until the fruit is soft and thickened. Remove from heat and cool completely.
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch pan.
- In a large bowl combine 3 cups of flour, 1 cup of sugar, baking powder, baking soda, and salt. Add the butter and cut until the mixture crumbly.
- In another bowl add the eggs, buttermilk, and vanilla, beat together.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Spread 1/2 of the batter into the prepared pan.
- Spread the cooled strawberry-rhubarb sauce over top of the batter.
- Spread the remaining batter over the top of the batter.
- In a medium bowl combine the 3/4 cup sugar, and 3/4 cup flour, and cut in 1/4 cup butter until well combined. Sprinkle over top of the batter.
- Bake in the preheated oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack.
Notes
- Use real butter for this recipe. No substitutes.
- I like to peel the rhubarb, but it is not necessary.
- Do not over-mix the batter. It is ok to have lumps in the batter.
- Check the cake a few minutes before the time it is supposed to be done, all ovens bake differently. Insert a wooden pick in the center, and if it comes out clean it is done.
- The coffee cake can be stored on the counter for 3 to 4 days.
- The cake freezes well.
This recipe was originally published on May 17, 2012. It has been updated with new content and pictures on May 18, 2023
I really wish I had a slice of this right now to go with my coffee. YUM!
I have never had rhubarb before…your coffee cake sounds terrific.
My rhubarb crop is usually pretty sad, but I did notice a few pickable stalks. I know I’d love your yummy coffee cake!
I envy you your fresh from the garden rhubarb… The cake look delicious! I love pairing rhubarb with strawberries – yum!
This looks super yummy. I love coffee cakes and I bet this goes great with a cup.
What a lovely cake! I need to grow some rhubarb! It’s so pricey and disappears fast from the markets here.
A perfect spring cake! I love the classic combo of berry and rhubarb.