Rhubarb & Strawberry Coffee Cake Recipe

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

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Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother’s Day brunch. That’s how we honor moms and their moms. —Danielle Ulam, Hookstown, Pennsylvania
Recommended: Top 10 Rhubarb Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 50 min. + cooling

Ingredients

  • 1-1/2 teaspoons cornstarch
  • 3 tablespoons sugar
  • 3/4 cup chopped fresh strawberries
  • 3/4 cup chopped fresh or frozen rhubarb
  • 1 tablespoon water
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg, lightly beaten
  • CAKE:
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup fat-free sour cream
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment paper; grease paper. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg.
In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix).
Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture.
Bake 50-60 minutes or until edges are golden brown. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers.
Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator. Yield: 12 servings.
Originally published as Rhubarb & Strawberry Coffee Cake in Taste of Home April/May 2016, p72

Nutritional Facts

1 slice: 320 calories, 15g fat (9g saturated fat), 75mg cholesterol, 274mg sodium, 41g carbohydrate (22g sugars, 1g fiber), 6g protein.

  • 1-1/2 teaspoons cornstarch
  • 3 tablespoons sugar
  • 3/4 cup chopped fresh strawberries
  • 3/4 cup chopped fresh or frozen rhubarb
  • 1 tablespoon water
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg, lightly beaten
  • CAKE:
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup fat-free sour cream
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment paper; grease paper. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg.
  2. In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix).
  3. Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture.
  4. Bake 50-60 minutes or until edges are golden brown. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers.
  5. Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator. Yield: 12 servings.
Originally published as Rhubarb & Strawberry Coffee Cake in Taste of Home April/May 2016, p72

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