Strawberry Rhubarb Coffee Cake
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. —Dorothy Morehouse, Massena, New York
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 large eggs, room temperature
- 1 teaspoon vanilla extract
- TOPPING:
- 1/4 cup butter
- 3/4 cup all-purpose flour
- 3/4 cup sugar
Reviews
Delicious!
This was a tasty coffeecake. I put it in a 10x15 high sided pyrex dish and it was bubbling over the top towards the end of the baking cycle. I cannot imagine that it would fit in a 9x13 without a horrible mess in the oven. I baked it 45 min, thought it needed a few more minutes (hard to tell with the straw/rhubarb bubbling), but in hindsight, I should have taken it out at 45. The bottom is a bit dark but not burnt. I only used 3/4 cup of sugar in the fruit part and would probably even use less next time as I like tart things. Also added cinnamon as another review suggested. Very good coffeecake and will make again.
I didn't change a thing. This is a moist, delicious cake that will feed a crowd.
I changed this recipe up a bit. I decided I wanted the crumb top only. So I made the straweberry rhubarb filling first. Then I whisked the first 5 dry ingredients together . Next I melted the butter and added it to those first 5 dry ingredients . I mixed well with first a spoon and then with my using my clean hands. Then I took half out and mixed iin 3/4 cup sour cream (didn't have buttermilk) and one egg into 1/2 of the mixture and stir to mix well. Pour this batter into the greased and floured pan and add your cooled filling. Take the other half of crumbs and spread over the top! Bake as directed. Cool and cut into bars! Vert good!
Delicious coffee cake or dessert served with whipped cream! This will be made frequently!
Does this freeze well?
this is a very good coffee cake. I didn't have the strawberries so I used more rhurbarb and it was SO GOOD ! ! !
I loved this recipe! It was enjoyable to make and I had a lot of fun. My whole family loved
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!
This is wonderful!! I did bake it a little longer because it so tall in my 9 x 13 pan.