Strawberry Rhubarb Coffee Cake Recipe

There’s just nothing like a slice of Strawberry Rhubarb Coffee Cake warm from the oven—the sweet strawberries and tart rhubarb tucked into a tender, buttery crumb make each bite an irresistible blend of nostalgia and delight. This cake is a symphony of spring flavors, perfect for brunches, potlucks, or a quiet afternoon treat with your favorite cup of coffee. Bursting with bright colors and familiar, homey aromas, it promises to become one of those family recipes you reach for every single year.

this Recipe

Ingredients You’ll Need

Gather these simple, accessible ingredients and let their natural flavors take the spotlight in this show-stopping Strawberry Rhubarb Coffee Cake. Each choice below works hard to shape the cake’s perfect texture, golden color, and unforgettable fruity flavor.

• Fresh Strawberries: Their natural sweetness balances rhubarb’s tang and adds gorgeous pink-red pockets of jammy fruit to your cake.
• Fresh Rhubarb: With its brilliant color and tart personality, rhubarb creates the backbone of true old-fashioned flavor—slice it thin for the best texture.
• All-purpose flour: A sturdy base gives the cake its gentle crumb and ensures it’s soft but not dense.
• Granulated sugar: Sweetens the entire cake and counteracts the tartness of the rhubarb, plus adds a delicate crunch when sprinkled on top before baking.
• Baking powder and baking soda: Essential leaveners for a cake that rises tall and fluffy in the oven.
• Salt: Just a pinch brings out all the other flavors, making the cake taste truly balanced.
• Unsalted butter: For unbeatable richness and that melt-in-your-mouth, tender crumb—let it come to room temperature for easier mixing.
• Eggs: Provide essential structure and richness, helping the cake hold together without being dense.
• Greek yogurt or sour cream: A bit of tang and moisture ensures your coffee cake stays fresh and luscious even a day or two later.
• Vanilla extract: Just a splash ties everything together with an inviting, warm aroma.
• Cinnamon: This gentle spice amps up the classic coffee cake flavor, making each bite feel like a cozy hug.

How to Make Strawberry Rhubarb Coffee Cake

Step 1: Prep the Fruit

Start by gently washing and hulling your strawberries, then dice them into small, even pieces. Do the same for your rhubarb—slice it into thin half-moons to help it soften beautifully in the cake. Toss the fruit together with a tablespoon of sugar and set aside; this draws out some juices and amps up their flavors.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Mixing these first helps ensure all those critical leaveners and spices are evenly distributed, so you won’t get any surprises in the finished cake.

Step 3: Cream the Butter and Sugar

In another bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3-5 minutes. This step is the secret to a cake that rises well and turns out tender. Add in the eggs one at a time, beating well after each, then mix in the vanilla extract for that bakery-fresh aroma.

Step 4: Combine and Add Yogurt

Add half the dry mixture to the creamed butter, followed by half the Greek yogurt or sour cream. Alternate mixing in the rest of the dry ingredients and yogurt, being careful not to overmix. This keeps your Strawberry Rhubarb Coffee Cake impossibly soft and not the slightest bit tough.

Step 5: Fold in the Fruit

Gently fold the strawberries and rhubarb into the batter, being careful to preserve their shape and keep the cake tender. Spread the batter evenly into your prepared baking pan, smoothing the top with a spatula.

Step 6: Optional Crumb Topping

If you want that classic coffee cake touch, quickly mix together flour, brown sugar, a little more cinnamon, and cold butter for a simple crumb topping. Sprinkle this generously over the batter for a crisp, golden finish.

Step 7: Bake and Cool

Bake in a preheated oven until the cake is lightly golden and a toothpick comes out mostly clean (a little moist crumb is perfect). Let the Strawberry Rhubarb Coffee Cake cool for at least fifteen minutes before slicing—this helps all those bright, fruity juices settle for clean, beautiful pieces.

How to Serve Strawberry Rhubarb Coffee Cake

Garnishes

Take your cake to the next level with a sprinkle of powdered sugar, a drizzle of simple glaze, or a handful of fresh strawberry and rhubarb slices artfully arranged on top. Even a dollop of whipped cream makes every slice feel like a celebration.

Side Dishes

Pair your Strawberry Rhubarb Coffee Cake with fresh fruit, creamy yogurt, or a hot pot of coffee for a cozy breakfast spread. If you’re serving it for dessert, a scoop of vanilla ice cream is always a hit.

Creative Ways to Present

Try baking the batter in individual muffin tins for single-serve treats, or cut the cooled cake into bite-size squares and arrange them on a platter for a bright and cheerful brunch centerpiece. Layer slices with vanilla yogurt in a trifle glass for an eye-catching twist.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Rhubarb Coffee Cake keeps beautifully at room temperature for one to two days, tightly wrapped or in an airtight container. For any longer, store it in the fridge, where it’ll stay moist and delicious for up to five days.

Freezing

If you want to save some for later, slice the cooled cake and wrap individual portions tightly in plastic wrap, then in foil. Store in a freezer-safe bag and freeze for up to three months. Thaw at room temperature overnight for best results.

Reheating

To enjoy that fresh-baked taste, warm leftover slices gently in the microwave for 15-20 seconds or in a low oven until just heated through. This brings back the irresistible softness and that comforting aroma every time.

FAQs

Can I use frozen strawberries or rhubarb?

Absolutely! Just thaw and drain them well before using to avoid excess moisture in your Strawberry Rhubarb Coffee Cake, which could affect the crumb.

Do I need to peel rhubarb first?

No need to peel young, slender rhubarb stalks. If yours are particularly thick or tough, you can peel away the outer strings, but most of the time a good wash and trim is all that’s needed.

Can I make this cake gluten-free?

Yes! Just substitute your favorite measure-for-measure gluten-free flour blend. Make sure it includes xanthan gum or another binder for best texture.

How do I know when the cake is done?

Your Strawberry Rhubarb Coffee Cake is ready when the top is gold and a toothpick inserted into the center pops out with just a crumb or two—avoid overbaking to keep it moist.

Can I double the recipe for a crowd?

Definitely! You can double the ingredients and bake in a large 9×13 inch pan. Just watch the baking time—a larger cake may need a few extra minutes to cook through.

Final Thoughts

There’s just something magical about the nostalgia and freshness packed into a Strawberry Rhubarb Coffee Cake. It’s the kind of recipe that fills your kitchen with joy and gets every guest excited for seconds. Give it a try soon, and let your home fill with the warmth and sweetness of homemade goodness!

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