Strawberry Rhubarb Coffee Cake: A Sweet Sensation
This Strawberry-Rhubarb Coffee Cake recipe is the perfect dessert for any occasion. I absolutely love this recipe because it’s easy to make, incredibly delicious and requires only basic ingredients that are readily available. This coffee cake is a scrumptious combination of fresh rhubarb and strawberries baked in a moist and fluffy cake topped with a buttery crumbly topping that melts in your mouth.
Whether you’re an experienced baker or someone who’s new to baking, this recipe is perfect for you. It’s simple yet impressive, and it can be easily adapted to suit your dietary requirements – it’s gluten-free, and you can use fresh or frozen rhubarb.
This recipe has everything you need for a perfect dessert: it’s sweet, tart, moist, and crunchy all at the same time! The juicy strawberries add a burst of flavor while the tangy rhubarb provides an excellent contrast. The topping is irresistible – golden brown, sandy, and buttery as it should be.
If you’re looking for a dessert that will wow your guests or just satisfy your sweet tooth cravings, then look no further than this Strawberry-Rhubarb Coffee Cake recipe. It’s guaranteed to become your new favorite!
Why You’ll Love This Recipe
As a barista and coffee lover, I can attest that nothing beats a delicious piece of coffee cake with an indulgent cup of joe. And if you’re looking for a recipe that strikes the perfect balance between sweet and tangy, then this Strawberry-Rhubarb Coffee Cake recipe is definitely worth your attention.
First and foremost, the combination of juicy strawberries and tart rhubarb creates an unforgettable flavor profile that will tantalize your taste buds. The sweetness of the strawberries complements the slight sourness of the rhubarb, making it a perfect pairing for rich coffee flavors.
Moreover, the versatility of this recipe is unmatched. Whether you prefer fresh or frozen fruits, it can accommodate both, meaning you don’t need to worry about a fruit overload when they come in season. Additionally, the gluten-free option makes it accessible to all dietary needs.
And let’s not forget the crumb topping! It provides an added layer of texture and complexity while ensuring each bite has the perfect balance between moist cake, juicy fruit chunks, and crunchy topping – after all, no one wants a dry cake with soggy toppings.
In summary, this Strawberry-Rhubarb Coffee Cake recipe is as easy as it is delicious. Its unique combination of flavors makes it stand out from other classic cakes while being suitable for any occasion. You won’t want to miss out once you give it a chance!
Ingredient List
To make this scrumptious strawberry-rhubarb coffee cake, you’ll want to gather up all the necessary ingredients. Here’s what you’ll need:
- For the Cake:
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 eggs
- 1 teaspoon (5 mL) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 1/4 teaspoon (1.25 g) baking soda
- 1/2 teaspoon (2.5 mL) salt
-
1 cup (240 mL) sour cream
-
For the Strawberry-Rhubarb Filling:
- 3 cups (450 g) sliced fresh or frozen rhubarb, cut into 1-inch chunks
- 2 cups (300 g) chopped fresh or frozen strawberries, mashed with a fork or potato masher
- 2 tablespoons (15 g) cornstarch
- 1 cup (200 g) granulated sugar
-
Juice of one lemon
-
For the Crumb Topping:
-
Rhubarb Streusel
- Cut:
- Rhubarb, fresh or frozen | 3 cups
- Mix Up:
- All-Purpose Flour | 1 cup
- Brown Sugar | 1 cup
- Granulated Sugar | 1/4 cup
- Ground Cinnamon | 2 tsp.
- Unsalted Butter, melted | 3/4 cup
“` Tip: Make your streusel in bulk and freeze it, then use as needed!
- Strawberry-Rhubarb Crumb
- Cut:
- Frozen Rhubarb, chopped | 2 cups
- Fresh Strawberries, chopped| 2 cups
- Mix Up:
- All-Purpose Flour | 1½ cups
- Dark Brown Sugar | 1 cup
- Granulated Sugar | 1/3 cup
- Salt | 1/4 tsp.
- Unsalted Butter, melted | 3/4 cup
“` Note: You can substitute strawberry-rhubarb jam for the filling to save time.
- Cut:
-
For the Glaze:
- 1/2 cup (60 g) powdered sugar
- 1 tablespoon (15 mL) milk
Make sure to have all these ingredients on hand before you start baking your strawberry-rhubarb coffee cake. Assemble your ingredients and start whipping up this delicious treat!
The Recipe How-To
Step 1: Prepare the Filling
Before starting, preheat your oven to 350°F (180°C). Begin by preparing the filling. In a medium-sized bowl, mix 3 cups of sliced fresh rhubarb, 2 cups of chopped fresh strawberries, 2 tablespoons of lemon juice and 1 cup of sugar. Mix the ingredients well and let them rest for about 10 minutes.
In another small bowl, mix 2 tablespoons of cornstarch with some water to make a paste. Add it to the fruit mixture and stir until everything is combined.
Step 2: Make the Crumb Topping
In a separate bowl, mix 1⅓ cups of all-purpose flour, 1 cup of brown sugar, and 1 teaspoon each baking powder and baking soda until well combined. Add in ½ cup of unsalted butter cut into cubes.
Using your fingers or a pastry blender, blend the mixture until everything is well combined and pea-sized crumbs form. Set aside.
Step 3: Prepare the Cake Batter
In a large mixing bowl, cream together 1 cup unsalted butter and ¾ cups granulated sugar until light and fluffy.
Add in 2 eggs, one at a time, blending well after each addition. Stir in 1 teaspoon of vanilla extract.
In another bowl mix, 3 cups purpose flour, 2 teaspoons baking powder, and ½ teaspoon baking soda together. Gradually add this dry mixture to the creamed mixture alternatively with adding in 1/3 cup milk, starting and ending with this step.
Step 4: Assemble the Cake
Lightly grease a 9×13 inch cake pan with oil or cooking spray.
Add half of the batter in that pan evenly using a spatula, spoon or rubber scraper to spread it evenly across the bottom. Spread all of the prepared fruit filling on top of this layer. Add remaining cake batter using the rubber spatula to gently spread it across the top.
Step 5: Bake and Serve
Once you have filled the topping in, now it’s time to add the crumb mixture made earlier. Spread it over the entire cake evenly.
Bake your coffee cake in your preheated oven for around 50-60 minutes until a toothpick can be inserted and taken out with no batter.
Remove cake from the oven and let sit in the 9×13 inch pan for 10 minutes before removing it from the pan. Let it cool down completely before slicing it into pieces.
This strawberry-rhubarb coffee cake is perfect for breakfast or dessert alongside a cup of rhubarb coffee or some other refreshing desserts. Enjoy your homemade creation!
Substitutions and Variations
When it comes to making this scrumptious strawberry-rhubarb coffee cake recipe, there are a few substitutions and variations that you can make to suit your taste and preferences. Here are some suggestions:
– Gluten-free option: If you are gluten intolerant or simply want to avoid gluten, you can opt for gluten-free flour instead of all-purpose flour. Make sure to use a measure-for-measure type like Bob’s Red Mill or King Arthur Flour.
– Sour cream substitute: If you don’t have sour cream on hand, or prefer a lighter option, you can use Greek yogurt instead. It will add some tanginess and moisture to the recipe, just like sour cream.
– Other fruit combinations: While strawberry-rhubarb is a classic combination, you could also try using other fruits like blueberries, raspberries, blackberries, peaches, or apples. Keep in mind that some fruits may need more sugar to balance out their tartness.
– Topping variations: If you want to mix things up with the crumb topping, you could add chopped nuts like pecans or walnuts, shredded coconut, or even chocolate chips!
– Rhubarb alternatives: If you can’t find fresh rhubarb or it’s not in season, you could use frozen rhubarb or even rhubarb jam as a filling alternative. Just adjust the sugar amount accordingly depending on how sweet your jam is.
Overall, feel free to experiment and tailor this recipe to your liking. You might come up with a completely new creation that becomes your signature dish!
Serving and Pairing
Once you’ve whipped up a beautiful strawberry-rhubarb coffee cake, the next question to ask is how best to serve and pair it.
Because this coffee cake is sweet and tangy, it pairs well with many different beverages. For a classic pairing, enjoy a generous slice of the cake with a hot cup of fresh-brewed coffee. The bold flavors in the coffee make an excellent complement to the fruity taste of strawberries and rhubarb.
If you prefer something more indulgent, then serving with a dollop of whipped cream or vanilla ice cream can work wonders. A scoop of cold ice cream harmonizes well with the warm cake, creating a cozy sensory experience.
For those who enjoy contrast, you might want to try pairing the coffee cake with some tea. Black tea will bring out the sweetness of the berries while green or white tea can enhance rhubarb’s flavors.
This cake is versatile enough to serve anytime from breakfast to late-night snack. It pairs well with bacon or sausages for breakfast or crispy salads in lunchtime picnics.
The filling of fresh strawberries and rhubarb flavor makes it ideal for pairing with sour cream or rhubarb jam. This coffee cake could also add an enjoyable contrast as part of your dessert spread during dinner parties.
When serving this dish, remember that presentation counts. So consider slicing up some fresh strawberries or decorating the top of your cake with rhubarb streusel before serving.
In summary, there are ample pairing options to consider while hosting brunches, tea parties, or even a relaxed evening at home. Serve this rich and flavorful coffee cake for its unique balance between tartness and sweetness – and enjoy it in good company!
Make-Ahead, Storing and Reheating
Making ahead and storing this delicious strawberry-rhubarb coffee cake can save you time on busy mornings or when hosting a brunch. You can prepare the batter up to 1 day in advance and store it in the fridge overnight. If you need to store the cooked cake, let it cool down completely before wrapping it tightly in plastic wrap, then store in an airtight container for up to 5 days.
To reheat, preheat your oven to 350°F (175°C), unwrap the cake and place it on an oven-safe dish or baking sheet. Cover with aluminum foil and bake for about 10-15 minutes, or until warm. You can also microwave individual slices for 20-30 seconds on high heat.
If you want to take your cake on the go, slice it into portions and wrap each slice individually in plastic wrap. This way, you can enjoy a quick breakfast or mid-day snack without sacrificing freshness and quality.
Bear in mind that reheating the crumb topping may make it less crispy, but the flavor will still be delicious nonetheless.
It’s worth noting that this recipe is not gluten-free. However, if you need to avoid gluten, simply swap all-purpose flour for your preferred gluten-free flour blend. You’ll still get all of the yummy flavors without compromising your dietary needs.
Lastly, if you have any leftover strawberries or rhubarb after making this delicious cake, they can be used for making homemade jams, preserves or other desserts. The possibilities are endless!
Tips for Perfect Results
To ensure a successful bake, here are some tips I’d like to share for making the perfect Strawberry-Rhubarb Coffee Cake.
Firstly, when making the crumb topping, it’s important to use cold butter straight from the fridge. This will help create a crumbly texture, giving your coffee cake that sought-after crunch. Alternatively, you can also use a pastry cutter or two knives to cut in the butter until pea-sized crumbs form.
In addition, you’ll want to make sure your ingredients are at room temperature before starting the recipe. Room-temperature ingredients blend more easily and create a smoother batter. When cold ingredients are incorporated into the batter, it can adversely affect your finished product.
Furthermore, if you prefer a thicker coffee cake, use an 8×8 inch square baking dish instead of a 9×13 inch dish. The smaller dish will give the batter more height and create a denser cake.
Lastly, while baking, keep an eye on the edges of the coffee cake as they have a tendency to brown quicker than the center. To prevent over-browning of the edges, cover them with foil or a pie crust shield halfway through the baking process.
By following these expert tips and advice, your Strawberry-Rhubarb Coffee Cake is sure to turn out perfectly every time.
Bottom Line
In conclusion, the Strawberry-Rhubarb Coffee Cake Recipe is a delightful treat for those looking for a satisfying dessert. With its irresistible crumb topping and luscious strawberry-rhubarb filling, this coffee cake recipe is sure to impress your friends and family. Not to mention, it’s an easy recipe that can be made with either fresh or frozen rhubarb.
Whether you are hosting a brunch or need something sweet to snack on during the day, this cake will surely satisfy your cravings. Plus, with the addition of sour cream and brown sugar, this coffee cake would make an amazing breakfast option.
Lastly, if you have any dietary needs or restrictions, you can easily modify this recipe to meet your needs. From gluten-free to vegan options, there is something for everyone to enjoy.
So don’t hesitate – grab your apron and start baking this delicious Strawberry-Rhubarb Coffee Cake today! Your taste buds will thank you for choosing this amazing recipe!
Strawberry - Rhubarb Coffee Cake Recipe
Ingredients
Fruity Filling
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 cups chopped fresh rhubarb
- 4 cups sliced strawberries
- 2 tablespoons lemon juice
Cakey Crust
- 3 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup butter
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
Topping
- 3/4 cup sugar
- 1/2 cup flour
- 1/4 cup butter
Instructions
- In sauce pan, combine sugar & cornstarch; add fruits; boil and cook for 2 minutes (thickened); remove from heat, stir in lemon juice; cool.
- Preheat oven to 350; grease a 13x9 pan; set aside.
- Cakey Crust part: combine dry ingredients in a large bowl; cut in butter.
- Beat eggs, milk & vanilla; stir into dry mixture until just moistened.
- Spoon two-thirds of cakey stuff in bottom of pan; spoon filling in, top with small dollops of remaining batter; set aside.
- Topping: combine sugar & flour, cut in butter, sprinkle over batter in pan.
- Bake for 45-50 minutes (golden brown).
- Cool on wire rack and serve.
- VARIATION: Try raspberries instead of strawbs. Add chopped nuts to the topping.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found
