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Strawberry Rhubarb Coffee Cake Recipe

Strawberry Rhubarb Coffee Cake Recipe photo by Taste of Home

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Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too.

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Strawberry Rhubarb Coffee Cake Recipe

Prep: 45 min. Bake: 40 min.

Yield: 16-20 Servings

45 40 85

Ingredients

FILLING:
3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 quart fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cut into pieces
1-1/2 cups buttermilk
2 eggs
1 teaspoon vanilla extract
TOPPING:
1/4 cup butter
3/4 cup all-purpose flour
3/4 cup sugar

Directions

In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture.
Spread half of the batter evenly into a greased 13-in. x 9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.
For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juice fruit spillovers.
Place coffee cake on middle rack; bake at 350° for 40-45 minutes. Cool on a wire rack. Cut in squares. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 328 calories, 12 g fat (7 g saturated fat), 53 mg cholesterol, 285 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Strawberry Rhubarb Coffee Cake in Country Woman March/April 1993, p29

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Reviews for Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake

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Reviewed on May. 14, 2013 by Sarafa

What no cinnimon???

Reviewed on Aug. 18, 2012 by klip

This recipe is amazing! It is a hit with everyone who tries it - and I have been asked to share the recipe many times. I definitely wouldn't change a single thing in this recipe.

Reviewed on May. 20, 2012 by kshea

Great! Have been making this for years. I cut back a little on the topping. I always use only fresh fruits.

Reviewed on May. 16, 2011 by L Strange

Definitely make in season with only fresh rhubarb and berries.

This has become a family favorite. I've made it nearly every springtime for years, always get asked for the recipe.

The strawberry flavor stays SO fresh!

Reviewed on Mar. 10, 2011 by amsmomhampton

everyone LOVED this at coffee last week, they all took the recipe home!

Reviewed on Sep. 29, 2010 by Jessica2783

This was good, but not all that flavour. I would also cut WAY back on the topping.

Reviewed on Apr. 19, 2010 by smfeldner

I thought this was OK, not great. Surprisingly, it didn't seem to have much flavor. (It could have been that the strawberries I used weren't in season?)

Reviewed on Jul. 06, 2009 by jeresa

Reviewed on Jun. 02, 2009 by Peggyanne01

Reviewed on Jun. 02, 2009 by brewers

I would use about 1/2 cup of sugar instead of 1 cup-and double the amount of strawberries.

Reviewed on Jun. 02, 2009 by Patik

Can this be made with just strawberries? If so how should the receipe be adjusted?

Thanks, Pati Luciano