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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
  • Total Time
    Prep: 45 min. Bake: 40 min. + cooling
  • Makes
    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 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/4 cup butter
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar

Directions

  • 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.
  • 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.
  • 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.
  • 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 oven rack to catch any juice spillovers.
  • Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.
Nutrition Facts
1 piece: 328 calories, 12g fat (7g saturated fat), 53mg cholesterol, 285mg sodium, 51g carbohydrate (30g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • astarzynski
    Jun 14, 2020

    Delicious!

  • Marcia
    May 11, 2020

    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.

  • auntdilly
    May 19, 2017

    I didn't change a thing. This is a moist, delicious cake that will feed a crowd.

  • bardocz
    May 15, 2017

    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!

  • lettuceleaf
    Apr 30, 2017

    Delicious coffee cake or dessert served with whipped cream! This will be made frequently!

  • Juliev320
    Jun 13, 2016

    Does this freeze well?

  • nnanorak
    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 ! ! !

  • sachevalier
    Jun 9, 2016

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

  • Guidopuppy
    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!

  • dt573
    Jun 16, 2013

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