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Strawberry Rhubarb Coffee Cake

By: Benita Thomas  
"We have a rhubarb patch, so I'm always looking for recipes featuring this 'fruit'. I've served this coffee cake to people who say they don't like rhubarb, and they've always told me how much they enjoyed it."

Rating: This weblink has been rated 22 times with an average star rating of 4.7 Read Reviews (16)

Rate/Review | 642 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

Ingredients

  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 2 cups chopped fresh or frozen rhubarb
  • 1 (10 ounce) package frozen sweetened sliced strawberries, thawed
  • 2 tablespoons lemon juice
  • CAKE:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup cold butter
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cold butter

Directions

  1. In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
  2. For cake,in a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened.
  3. Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon cooled filling over batter. Top with remaining batter.
  4. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake at 350 degrees F for 45-50 minutes or until golden brown. Cool on a wire rack.

Footnotes

  • If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2008 by ~*EmMa*~ 
FANTASTIC!!! I have made this twice now, the first time I followed the recipe exactly except I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2008 by Cook29 
Delicious! Crunchy, moist, and tender in all the right ways, this cake would work great for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2008 by JC Perez 
Delicious! - is the word my family used over and over again after eating this cake. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2008 by cokguzelchica 
I was looking for a recipe to use up my frozen rhubarb and strawberries and this one was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by Scott 
SOOOO GOOD! My husband loves strawberry rhubarb and this is the first time I made him... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2008 by vic 
Excellent - I had some homemade rhubarb and strawberry pie filling and was tired of pies but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2008 by Lisa 
EXCELLENT! I made this coffee cake for July 4th weekend. Everyone loved it. Moist,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by saraloue 
This was absolutely delicious. I made only a few minor changes; I added about 1/8 t. of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by SQUEAKYCHU 
This is the best rhubarb recipe I've ever made. It's amazing!! The rhubarb/strawberry mixture... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2009 by Maryse 
Incredible!! Like another review I also used 3 eggs and doubled the vanilla. I didn't have... MORE

 
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