Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Grandma Moyer's Rhubarb and Strawberry Coffee Cake

BobbieRocks

"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

1 h servings 270 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 16
  1. 18 Ratings

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Most helpful positive review

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 sharin...

Most helpful critical review

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 t...

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Least positive
Newest

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 sharin...

Everybody loved it!

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 t...

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 ...

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...

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

Made no changes at all. It was very moist and the cake was not too sweet. My only issue was that the rhubarb was not quite as tart as I like it to be. Could it have been because the rhubarb h...

I added a crumb topping of butter oats cinnamon and brown sugar. WOW!

I made this exactly as called for, it is perfect. The whole family loved it! Thank you!

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