Rhubarb Strawberry Coffee Cake
A moist coffee cake layered with rhubarb filling and topped with a buttery streusel, perfect for breakfast or dessert with fresh fruit flavors and tender crumb.
Ingredients
Instructions
- In a bowl, mix together the dry ingredients; cut in butter until crumbly.
- Mix buttermilk, eggs, and vanilla; add to dry mixture and stir to moisten.
- Spread half the batter in a greased 13 x 9 x 2-inch pan.
- Spread cooled rhubarb filling over the batter in the pan.
- Spoon remaining batter in small mounds on top of the filling.
- Combine remaining sugar and flour; cut in butter until crumbly.
- Sprinkle the streusel over the batter.
- Bake at 350°F (175°C) for 40 to 45 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute Greek yogurt for buttermilk if needed, or make your own by mixing milk with a splash of vinegar. If rhubarb is not available, try using fresh strawberries or a mix of berries for a different flavor. Ensure the rhubarb filling is completely cooled before spreading to avoid melting the batter.
Serving Suggestions
Serve the coffee cake warm, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with a cup of coffee or tea for breakfast or a delightful afternoon snack. For a special treat, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream. This cake is also perfect for brunch gatherings, alongside dishes like Cucumber Salad Mold.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate in a sealed container for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Strawberry Coffee Cake contains roughly 204 calories, with 5g protein, 37g carbohydrates, and 4g fat. It is a good source of protein (11% of the Daily Value) and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare this coffee cake a day in advance. Simply bake it, let it cool completely, and then cover it tightly. Store in the refrigerator overnight and bring it to room temperature before serving. This makes it a great option for brunch or gatherings, allowing you to enjoy more time with your guests.
What can I use instead of rhubarb?
If rhubarb isn't available, you can substitute it with fresh strawberries, raspberries, or even diced apples for a different flavor profile. Keep in mind that you may need to adjust the sugar in the filling based on the sweetness of the fruit you choose. A mix of berries could also add a delightful twist to the cake.
How do I know when the cake is done baking?
To check if the coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. The top should be golden brown and spring back when lightly touched. Baking times can vary, so keep an eye on it, especially towards the end of the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).