Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake

"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."
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Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 15 servings

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Directions

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  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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Reviews

Read all reviews 35
  1. 43 Ratings

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Most helpful positive review

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 use...

Most helpful critical review

Yum! I am always looking for different types of recipes to use with rhubarb and this is a great one! I followed the recipe for the most part but used 3 cups of rhubarb and 2 percent milk and ...

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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 use...

FANTASTIC!!! I have made this twice now, the first time I followed the recipe exactly except I substituted 1/2 c. applesauce for 1/2 c. of butter, a substitute I always make. I took it to work a...

Delicious! - is the word my family used over and over again after eating this cake. I used ingredients that were available at home; a pint of fresh strawberries, sliced and sweetened with sugar...

Delicious! Crunchy, moist, and tender in all the right ways, this cake would work great for breakfast or an after dinner dessert. I would recommend using just baking soda (not baking powder) s...

Absolutely Fabulous! I made this and took it to work for a staff meeting, I had alot of requests for the recipe. I did make more of the filling, I used 3 cups rhubarb, 2 packages of strawberries...

This is the best rhubarb recipe I've ever made. It's amazing!! The rhubarb/strawberry mixture is sweet and tasty. The top is crunchy. The only change I made to the recipe is that I used fre...

I was looking for a recipe to use up my frozen rhubarb and strawberries and this one was excellent!

SOOOO GOOD! My husband loves strawberry rhubarb and this is the first time I made him something. Not only did he love it but my family who claims to hate rhubarb loved it. I give this receipe ra...

Incredible!! Like another review I also used 3 eggs and doubled the vanilla. I didn't have buttermilk on hand so I used 2% milk and a tablespoon of lemon juice to substitute. Also sprinkled a ...

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