Strawberry Rhubarb Coffee Cake Recipe - Allrecipes.com
Strawberry Rhubarb Coffee Cake Recipe
  • READY IN ABOUT hrs

Strawberry Rhubarb Coffee Cake

Recipe by  

"Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
  3. Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
  4. In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
  5. Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 45 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2010

There are three components to this cake - the filling, the topping and the cake itself, each as good as or better than the next. This cake is perfect and mouth-watering good in every way. I used fresh strawberries for the filling and added water to compensate, enough so as it cooked and thickened it was about the consistency of canned cherry pie filling (which, by the way, would also make a good filling for this cake). I also added a few drops of red food coloring to give it a good, rich red color. To tell the truth, I forgot to add the lemon juice but I'm glad I did, as there is plenty of tartness in the rhubarb. That filling is so good Hubs ate it on some vanilla ice cream as I was waiting for it to cool! The cake is rich, buttery and moist. Could there be any doubt with all that butter and buttermilk? Out of this world... And the topping, ohhh, the topping - buttery, sugary, and a little crunchy. You will not find a better coffee cake. And I don't mean just Strawberry Rhubarb Coffee Cake. I mean ANY coffee cake. Not at Starbucks. Not at Grandma's. Not anywhere. I will keep this cake in mind for the future and will love to try other fillings when strawberries or rhubarb aren't available. In the meantime, 'tis the season to make the most of strawberries and rhubarb and this is the perfect recipe for that.

 
Most Helpful Critical Review
Jan 19, 2011

This was interesting. I had to use up some frozen fruit (freezer gone kaput!) so I used a mixture of rhubarb, strawberries and raspberries and used more fruit (and less cornstarch) than called for. The filling was fabulous! I tossed in a couple of handfuls of sweetened flake coconut to the topping which I also thought was excellent. The cake was...okay. It seemed a little dry and the bottom seemed to get overcooked, almost tough. I ended up cutting off the bottom 1/2 inch to serve. A little vanilla ice cream on the side makes it very good.

 
Apr 28, 2006

This recipe is truly wonderful. The cake turns out high and fluffy, and the strawberry/rhubarb contrast is wonderful!

 
Jul 27, 2006

I've now made this cake threee times, because my dad keeps requesting it! I made mine in an angel food cake pan, and it turned out perfectly. The moist cake blends perfectly with the sweet filling. Love it!

 
Jun 06, 2008

This is an excellent recipe. Be aware that the batter is thick and sticky. Get enough of it on the bottom of the pan to cover. Then dollop the topp of the filling with the batter and don't worry too much if the top is not covered, but do cover the top very well with the topping - which turns sweet-crunchy! My only remark (and not complaint) is that the coffee cake is so good that it overwhelms the filling - even though I used a quart of freshly sliced strawberries to make the cake. This cake is sure to be a crowd pleaser!

 
Jun 14, 2008

This coffee cake is not only delicious, it's very pretty - pink peeks out from under the crumby sweet topping. The cake itself is very light with a tender crumb. I did have to make a few changes; used fresh strawberries (approx. 15 ounces), and because I didn't have any buttermilk I subbed light cream with a touch of lemon juice added. I also added nutmeg to the batter, used brown sugar instead of white for the crumb topping and also added cinnamon to it. Served with a scoop of vanilla ice cream, this was absolutely satisfying. I will most certainly be making this again.

 
Jun 20, 2011

I love anything with Strawberry and Rhubarb and this sure is a nice change from the usual pies. I love the fact that you cook the filling separate and then add it to the cake as a middle layer. I ended up making this in a Bundt pan, and didn't use all the filling, maybe half of it. It took about 48 minutes to bake and came out delish. I added chopped pecans to the topping and a tich of cinnamong and I also added about a tsp of cinnamon to the cake batter after reading some reviews saying it was bland, the addition of the cinnamon nicely complimented the strawberries and rhubarb. With making it in the Bundt pan, I had to reverse the order of the layering (put crumb topping in the bottom of the pan and then cake batter, topping and cake batter), served it with ice cream for Father's Day dessert, it was very well received and as I said above, a nice change from the standard pies! :) Thanks for the great recipe!

 
May 14, 2007

Very good. The cake was very moist and the filling just the right amount. Next time I will probably reduce the amount of cornstarch a bit as I could taste it in the filling. I used fresh strawberries and probably used a bit more than 10 ounces because we could taste a lot more strawberries than rhubarb. I may add some cinnamon to the topping next time too.

 

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Nutrition

  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 75.8 g
  • 24%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 307 mg
  • 12%

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

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