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Strawberry Rhubarb Coffee Cake Recipe
Strawberry Rhubarb Coffee Cake Recipe photo by Taste of Home

Strawberry Rhubarb Coffee Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES: 16-20 servings

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

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.

Directions

  1. 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 2 minutes or until thickened. Remove from heat and set aside.
  2. Preheat oven to 350°. 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.
  3. Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.
  4. 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.
  5. Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack. Cut in squares. Yield: 16-20 servings.
Originally published as Strawberry Rhubarb Coffee Cake in Country Woman March/April 1993, p29

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.

Reviews for Strawberry Rhubarb Coffee Cake

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 16, 2013

"This is wonderful!! I did bake it a little longer because it so tall in my 9 x 13 pan."

MY REVIEW
Reviewed May. 26, 2013

"I am always looking for ways to use the rhubarb that we grow and you certainly can't go wrong when you pair it with fresh strawberries. This recipe is perfect! I didn't have any lemons on hand so I actually substituted some fresh pineapple juice which I happened to have but other than that I made it as the recipe is written and wouldn't change a thing. I will make this again and again and again!"

MY REVIEW
Reviewed May. 21, 2013

"Have made this for years! We LOVE it!"

MY REVIEW
Reviewed May. 14, 2013

"What no cinnimon???"

MY REVIEW
Reviewed Aug. 18, 2012

"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."

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