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Strawberry Rhubarb Coffee Cake Recipe

Strawberry Rhubarb Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 86 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Rhubarb Coffee Cake is a delightful, tender cake layered with juicy strawberries, tart rhubarb, and crowned with a buttery streusel topping. Perfect for brunch, dessert, or a sweet afternoon snack, this recipe brings together the best of seasonal fruit in a cozy, bakery-worthy treat.

Ingredients

Units Scale

For the Cake

  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup chopped rhubarb (fresh or thawed from frozen)
  • 1 cup chopped strawberries

For the Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cubed

Instructions

  1. Prepare the Pan & Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line with parchment paper for easy removal.
  2. Make the Streusel Topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Refrigerate while you prepare the cake batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
  5. Add Eggs & Vanilla: Beat in the eggs one at a time, followed by vanilla extract. Mix until well combined.
  6. Combine Wet and Dry: Add half of the dry ingredients to the butter mixture and mix on low. Mix in the sour cream, then add the remaining dry ingredients. Blend until just combined; do not overmix.
  7. Fold in Fruit: Gently fold in the chopped rhubarb and strawberries until evenly distributed throughout the batter.
  8. Fill the Pan: Spread the batter into the prepared baking pan, smoothing the top.
  9. Add Streusel: Sprinkle the chilled streusel evenly over the batter.
  10. Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
  11. Cool and Serve: Let the cake cool in the pan for 20 minutes before slicing. Serve warm or at room temperature, optionally with a dusting of powdered sugar.

Notes

  • You can substitute Greek yogurt for sour cream if desired.
  • If using frozen fruit, thaw and drain to prevent excess moisture.
  • This cake keeps well covered at room temperature for two days or refrigerated up to 4 days.
  • Feel free to swap in other berries for strawberries for variety.

Nutrition

  • Serving Size: 1 piece (1/9 of cake)
  • Calories: 280
  • Sugar: 20g
  • Sodium: 210mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 58mg

Find it online: https://newsvks.com/strawberry-rhubarb-coffee-cake-recipe/