Strawberry Rhubarb Coffee Cake

Whenever I score good strawberries and rhubarb at the farmers market, I like to put them toward a worthwhile bake. Strawberry-rhubarb recipes abound, but this coffee cake is always polished off within a matter of days. Between breakfast, an afternoon snack and a slice for dessert, diving into this strawberry rhubarb coffee cake is the only thought I have all day. The homemade strawberry rhubarb filling and streusel topping are genuinely irresistible.

Ingredients for Strawberry Rhubarb Coffee Cake

• Rhubarb: Fresh or frozen rhubarb works here. If rhubarb isn’t in season in your area yet, I recommend frozen rhubarb. Allow the rhubarb to thaw completely, then drain the excess water before using.
• Strawberries: Clean the strawberries well to draw out debris and dirt, then dry them thoroughly. You can use frozen strawberries but, like the rhubarb, they should be thawed completely and then drained of excess water.
• Cornstarch: Cornstarch thickens the strawberry rhubarb filling so the texture turns jammy. Without the cornstarch, the filling will be a watery mess!
• All-purpose flour: You’ll need 3-3/4 cups all-purpose flour for the cake and streusel topping.
• Leavening agents: If they’ve been in your cabinet for a long time, test the baking powder and baking soda for potency.
• Butter: When it comes to baking, I splurge for the best butter brands. Kerrygold and Plugra are always in my fridge at home.
• Buttermilk: Buttermilk’s tang creates complexity in the cake, and the acid helps the baking soda activate so the cake can really rise. Make buttermilk at home if you don’t have any on hand and want to save a trip to the store.
• Eggs: Bringing eggs to room temperature isn’t for nothing! They will blend better into the batter, creating a nice emulsion.

Directions

Step 1: Cook the strawberry rhubarb filling

In a large saucepan, combine the rhubarb, strawberries and lemon juice. Cover the saucepan with the lid and cook the mixture over medium heat for five minutes. In a bowl, whisk together the sugar and cornstarch, then stir the mixture into the saucepan. Bring the mixture to a boil, and cook and stir until it’s thickened, about two minutes. Remove the saucepan from the heat and set it aside.

Step 2: Make the cake batter

Preheat the oven to 350°F. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs.

In a separate bowl, use a hand mixer or stand mixer to beat the buttermilk, eggs and vanilla. Stir the buttermilk mixture into the crumb mixture just until combined.

Step 3: Assemble the coffee cake

Spread half the cake batter evenly into a greased 13×9-inch baking dish. Carefully spread the strawberry rhubarb filling on top, making sure to reach all four corners. Using a spoon or cookie scoop, drop the remaining batter by the tablespoonfuls over the filling.

Step 4: Whip up the streusel

Melt the butter in a saucepan over low heat. Remove the saucepan from the heat, then stir in the all-purpose flour and sugar until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the batter.

Lay a large piece of aluminum foil on the lower oven rack to catch any juice spillovers.

Step 5: Bake the coffee cake

Place the rhubarb strawberry coffee cake on the middle rack of the preheated oven. Bake the coffee cake for 40 to 45 minutes. Transfer the coffee cake to a wire rack and let it cool before enjoying.

TASTE OF HOME

Recipe Variations

• Enhance with spices: Shake a little cinnamon or ground ginger into the cake and/or streusel topping. Cinnamon creates a sweet coziness while ginger adds a zippy component that awakens the strawberries and rhubarb.
• Add lemon zest: Brighten the flavor by scratching a bit of lemon zest into the streusel topping. Using your fingers, massage 1 teaspoon of lemon zest into the granulated sugar. This will help the lemon zest release its natural oils, extracting the most flavor possible.
• Create a crunchy component: Add a handful of nuts like pecans, macadamia nuts or hazelnuts into the streusel topping so there’s a nice bite and crunch.
• Substitute other fruits: Feel free to replace the strawberries or rhubarb with blackberries, pitted cherries, peaches, apricots, blueberries or raspberries.

How to Store Strawberry Rhubarb Coffee Cake

Once the rhubarb strawberry coffee cake has cooled to room temperature, cover it tightly with storage wrap or transfer it to an airtight container. It can be kept at room temperature for up to two days or in the fridge for up to five days.

Can you freeze strawberry rhubarb coffee cake?

Yes, you can freeze rhubarb and strawberry coffee cake. Allow it to cool to room temperature, then cover it tightly with a few layers of storage wrap. Place it in an airtight container for extra protection from freezer burn. Freeze the cake for up to two months, and thaw it on the counter for about an hour.

Strawberry Rhubarb Coffee Cake Tips

TASTE OF HOME

How do you serve strawberry rhubarb coffee cake?

Serve this strawberry rhubarb coffee cake recipe warm or at room temperature. For breakfast or an afternoon snack, pair a slice with a dollop of whipped cream and a cup of coffee or tea. As a dessert, I love a slice of this rhubarb and strawberry coffee cake warm with a scoop of vanilla ice cream and an after-dinner drink like ice wine, moscato d’Asti or Sauternes.

Can you use just strawberries?

Yes, you can use only strawberries in our strawberry rhubarb coffee cake recipe. Just be sure to make up the difference of the rhubarb with extra strawberries.

Can you bake this strawberry rhubarb coffee cake in a different sized pan?

Yes, you can bake our rhubarb strawberry coffee cake in a different sized pan. Instead of a 13×9-inch baking pan, try a 12-inch cast-iron skillet, two 9-inch round cake pans or two 8-inch square pans.