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Rhubarb Strawberry Coffee Cake

 Rhubarb Strawberry Coffee Cake
We have a rhubarb patch, so I'm always looking for recipes featuring this "fruit". I've served this coffee cake to people who say they don't like rhubarb, and they've always told me how much they enjoyed it.
15 ServingsPrep: 20 min. + cooling Bake: 45 min. + cooling


  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 2 cups chopped fresh rhubarb or frozen rhubarb
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 2 tablespoons lemon juice
  • CAKE:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup cold butter
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cold butter


  • In a saucepan, combine sugar and cornstarch; stir in rhubarb and
  • strawberries. Bring to a boil over medium heat; cook for 2 minutes
  • or until thickened. Remove from the heat; stir in lemon juice. Cool.

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Rhubarb Strawberry Coffee Cake (continued)

Directions (continued)

  • In a large bowl, combine flour, sugar, baking powder and baking soda
  • in a large bowl. Cut in butter until mixture is crumbly. In another
  • bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture
  • just until moistened. Spoon two-thirds of the batter into a greased
  • 13-in. x 9-in. baking dish. Spoon cooled filling over batter. Top
  • with fruit mixture and remaining batter.
  • For topping, combine sugar and flour in a small bowl; cut in butter
  • until mixture is crumbly. sprinkle over batter. Bake at 350° for
  • 45-50 minutes or until a toothpick inserted near the center comes
  • out clean and cake is golden brown. Cool on a wire rack. Yield:
  • 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 415 calories, 16 g fat (10 g saturated fat), 70 mg cholesterol, 251 mg sodium, 64 g carbohydrate, 1 g fiber, 5 g protein.