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Rhubarb and Strawberry Coffee Cake

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
  • Total Time
    Prep: 50 min. Bake: 50 min. + cooling
  • Makes
    12 servings

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, room temperature, 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; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, 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 until edges are golden brown, 50-60 minutes. 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.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 slice: 320 calories, 15g fat (9g saturated fat), 75mg cholesterol, 274mg sodium, 41g carbohydrate (22g sugars, 1g fiber), 6g protein.

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Reviews

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  • Ceege
    Apr 21, 2019

    I made this for our Easter family brunch this year. The only thing I did different was to sub in 1 cup of blueberries (kept the strawberries) for for the rhubarb. (I was unable to find it in my local store. The coffee cake was delicious and all enjoyed it. I plan on keeping this in my coffee cake file and baking many times in the future

  • Susan
    Oct 1, 2018

    I have made this lovely coffee cake several times now and it's one of those recipes where every time I bite into it I think "I can't believe how good this is!!!" Just love it! I recently made it for my Ladies Bible Study group and it went over big!