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

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5 20 27
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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.
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

328 calories: 1 piece, 12g fat (7g saturated fat), 53mg cholesterol, 285mg sodium, 51g carbohydrate (30g sugars, 2g fiber), 4g 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


Reviews for Strawberry Rhubarb Coffee Cake

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Juliev320
Reviewed Jun. 13, 2016

"Does this freeze well?"

MY REVIEW
nnanorak
Reviewed Jun. 12, 2016

"this is a very good coffee cake. I didn't have the strawberries so I used more rhurbarb and it was SO GOOD ! ! !"

MY REVIEW
sachevalier
Reviewed Jun. 9, 2016

"I loved this recipe! It was enjoyable to make and I had a lot of fun. My whole family loved"

MY REVIEW
Guidopuppy
Reviewed Jun. 21, 2015

"This coffee cake is amazing! Perfect amount of fruit. Cake is nice and moist, not dried out like many coffee cakes and just the right amount of topping. The only thing I added was a heaping teaspoon of cinnamon just because I like cinnamon in my coffee cakes. This is a real keeper recipe. Even people who think they don't like rhubarb loved this recipe. Thank you so much for posting this!"

MY REVIEW
dt573@hoytmail.com
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
jkrasnitski
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
Lstrange
Reviewed May. 21, 2013

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

MY REVIEW
Sarafa
Reviewed May. 14, 2013

"What no cinnimon???"

MY REVIEW
klip
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."

MY REVIEW
kshea
Reviewed May. 20, 2012

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

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