Grandma Moyer's Rhubarb and Strawberry Coffee Cake Recipe -
Grandma Moyer's Rhubarb and Strawberry Coffee Cake Recipe
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Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Recipe by  

"This was my Grandma Moyer's recipe. It has been missing since at least the mid 80's. I found it stuck the middle of an old book I got after my mom passed away. Everyone in the family has been trying to recreate this delicious coffee cake for years. It is moist and very flavorful. I added the strawberries because I like it a little sweeter. Rhubarb is an ingredient that you don't see used very often any more, but those of us who do use it always love to find new ways to spread the love."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
  3. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2012

I often make strawberry rhubarb pie and wanted to try something new. Dolloped with cream cheese frosting, sliced strawberries and pecans. Everyone at the party loved it. Thank you for sharing Grandma Moyer's recipe!

Most Helpful Critical Review
Jun 24, 2013

I thought this would be much tangier than it is. If I make it again, I will replace the strawberries with more rhubarb - and, I will lessen the sugar. Otherwise, a VERY moist cake. A dollop or two of whipped cream helped, by the way.


15 Ratings

Jun 01, 2012

Everybody loved it!

Mar 23, 2014

I was skeptical at first because the recipe didn't call for any butter or oil, but it really didn't need any! After reading other reviews, I added 1 T. of lemon juice to the fruit before folding it into the batter, and that gave it a subtle brightness. Next time I might try substituting pineapple and mandarin oranges for strawberries & rhubarb, perhaps with coconut on top. This is a good basic recipe, thank you for posting it!

May 21, 2013

I lost my recipe for rhubarb cake. This one is very close & I love the addition of strawberries.

Jun 30, 2014

Thank you Grandma Moyer!!! This is the best coffee cake our family has ever eaten! Due to the moisture content of the strawberries, I roasted them on a cookie sheet in the oven at 350 degrees for 20-25 minutes. This removes some of the excess water making the coffee cake not as "soggy" in the middle. Absolutely a delish dessert! I've already made 3 cakes!!!

Jun 26, 2014

This was a little gooey-er than I was expecting, but still delicious. I only had 2 cups of rhubarb left in my garden, so I added a cup of chopped apples. I'm sure cherries or peaches would also have worked, but I liked the apples because they were right in between the rhubarb and the strawberries on the tart-to-sweet spectrum. I also mixed the fruit with lemon juice before folding it into the batter, as another reviewer suggested, and it worked quite well.

Jun 05, 2014

this is really good cake. But I have found that the strawberries can be replaced with other fruits too and still is really nice addition to flavor. try cherry's pie filling or raspberries yum yum trying it with blueberries next I like to use fresh of whats in season.... but truely love rhubarb all by it's self too and when doing just rhubarb I have just replace the amount of rhubarb for the other berries you wont be sorry trying this recipe it get's high remarks and request here........


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  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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