Strawberry Rhubarb Coffee Cake
A vibrant strawberry rhubarb coffee cake with a buttery crumb topping, perfect for breakfast or dessert, offering a balance of sweet, tart, and buttery flavors.
Ingredients
Instructions
- Combine chopped rhubarb, strawberries, and lemon juice in a saucepan and cook over medium heat for 5 minutes, stirring.
- Add 1 1/2 cups sugar and cornstarch to the fruit mixture and cook, stirring for another 5 minutes.
- Allow the fruit mixture to cool.
- In a bowl, combine flour, 1 cup sugar, baking powder, and salt.
- Cut in 1 cup butter until the mixture is crumbly.
- In a separate bowl, beat together buttermilk, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Spread half of the batter in a greased 13 x 9-inch pan.
- Spread the cooled fruit mixture over the batter.
- Spoon the remaining batter in small mounds on top of the fruit.
Tips & Substitutions
For a twist, consider adding a teaspoon of cinnamon to the dry ingredients or swapping half the butter for applesauce to reduce fat. If you don't have buttermilk, substitute with milk mixed with a tablespoon of vinegar. Always taste your fruit mixture before adding more sugar, especially if using frozen strawberries.
Serving Suggestions
This Strawberry Rhubarb Coffee Cake is delightful on its own but can be served with whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair it with a hot cup of coffee or tea for a perfect afternoon treat. It also pairs beautifully with Frosty for a refreshing dessert experience.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Reheat individual slices in the microwave for about 15-20 seconds or in the oven at 350°F for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Rhubarb Coffee Cake contains roughly 506 calories, with 6g protein, 51g carbohydrates, and 25g fat. It is an excellent source of vitamin C (63% of the Daily Value) and calcium (23% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 903mg per serving (39% 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 use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw it and drain any excess liquid before using it in the fruit mixture. This will help prevent the cake from becoming too soggy.
How do I know when the coffee cake is done baking?
The coffee cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs. Be careful not to overbake, as this can make the cake dry.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it covered at room temperature. Just reheat slices before serving for the best taste and texture. This makes it a great option for brunch or gatherings.
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).