) “Delectable Strawberry Rhubarb Coffee Cake Recipe

Welcome to my kitchen, dear coffee and sweet treat lovers! Today, I’m going to share with you one of my favorite cake recipes to complement your morning cup of joe: the Strawberry Rhubarb Coffee Cake Recipe! Trust me, there’s no better way to start your day than with this delightful, moist and fruity coffee cake.

Picture a warm summer morning, the birds are chirping, flowers are blooming, and your kitchen is filling up with the sweet aroma of strawberries and rhubarb baking in the oven. This classic combination of fresh fruits is one of my all-time favorites, especially when paired with a rich brew of coffee. From early summer until fall, this cake becomes a family favorite that everybody enjoys.

So let’s dive right into the ingredients! You’ll need flour, sugar, vanilla, eggs buttermilk, butter, salt, baking powder, cornstarch… and most importantly fresh strawberries and rhubarb. Yes, fresh ingredients are the key to make this cake bursting with flavor. But don’t worry if they’re not in season or unavailable fresh – this recipe works just as well with frozen fruits!

Get your apron on and let’s jump right into making one of the best coffee cakes you’ve ever had! It’s easy to prepare and even easier to devour once it’s ready.

Why You’ll Love This Recipe

Strawberry Rhubarb Coffee Cake
Strawberry Rhubarb Coffee Cake

Are you tired of the same old coffee cake recipe? Do you want something that’s both sweet and tangy, with the perfect balance of flavor? Look no further than this strawberry rhubarb coffee cake recipe!

This cake is a summer family favorite, combining fresh fruit in every bite. The combination of strawberries and rhubarb creates a mouthwatering flavor that’s sure to impress your taste buds. Plus, the crumb topping gives it an added touch of sweetness that ties everything together.

And if you’re worried about dietary restrictions, don’t fret! This coffee cake can easily be made gluten-free with just a few simple substitutions.

Trust me, once you try this recipe, you’ll be hooked! It’s the perfect breakfast treat or after-dinner dessert, and it’s sure to leave everyone with a smile on their face. So gather your ingredients and get ready to bake the best coffee cake you’ve ever tasted.

Ingredient List

Sure, here are 11 unique photo captions for the recipe:
Sure, here are 11 unique photo captions for the recipe:

Here’s a list of what you’ll need to make this Strawberry Rhubarb Coffee Cake Recipe. Don’t worry; you won’t need anything too fancy!

For the Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the Rhubarb and Strawberry Filling:

  • 3 cups sliced rhubarb (fresh or frozen)
  • 2 cups chopped fresh strawberries
  • 1 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice

For the Crumb Topping:

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3 cups all-purpose flour

This recipe may require a few specific ingredients, but since it uses fresh fruit, it is sure to be a hit during early summer! Plus, don’t forget that you can always substitute certain ingredients with gluten-free options, such as substituting regular flour with gluten-free flour.

The Recipe How-To

Now, I’m going to show you how to make this delightful Strawberry Rhubarb Coffee Cake. Don’t panic if you’re not an expert baker. This recipe is easy to follow and will impress your guests while satisfying your sweet tooth.

The Batter

First, preheat your oven to 350°F (180°C). Butter a 9×13 baking dish and set it aside.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. In a large mixing bowl, beat together 1 cup unsalted butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy. Add in 3 eggs, one at a time, making sure each egg is fully incorporated before adding another.

Next, add in half of the dry ingredients along with 1/2 cup buttermilk. Mix until just combined. Add the remaining dry ingredients along with another 1/2 cup of buttermilk and mix again until combined.

The Filling

In another bowl, combine the strawberries and rhubarb (3 cups sliced fresh or frozen rhubarb and 2 cups chopped fresh strawberries). Toss them gently with 1 tablespoon of lemon juice. Then add in the remaining filling ingredients: 1/3 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.

The Crumb Topping

In a separate bowl, combine the crumb topping ingredients: 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 cup unsalted butter melted. Stir the mixture together before adding in 2 cups all-purpose flour.

Layering It Up

Now it’s time to layer everything into your greased baking dish. Pour half of the batter into the dish and spread it out evenly. Follow by adding half of the strawberry rhubarb filling, creating a layer of fruit. Add another layer of batter on top, then add the remaining strawberry rhubarb filling.

To finish, sprinkle the crumb topping mixture over everything. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Serving and Pairing

Once your cake is done baking, let it cool for 15-20 minutes before serving. You can enjoy this Strawberry Rhubarb Coffee Cake with or without your favorite coffee blend! The tangy rhubarb pairs well with a light roast coffee while also complementing bold espresso flavors for those who prefer stronger flavors.

Make-Ahead, Storing and Reheating

You can make this cake ahead of time by preparing it up to three days in advance and storing it in the refrigerator. When ready to serve, let it come to room temperature, and you’re good to go. This cake will stay fresh up to five days

Substitutions and Variations

 A slice of heaven in every bite!
A slice of heaven in every bite!

Ah, now we’re talking. If you’re like me, and you love to experiment in your kitchen to come up with your own flavor combinations, then this section is for you! Here are some substitutions and variations that will take your Strawberry Rhubarb Coffee Cake game to a whole new level:

– Gluten-free: Substitute the all-purpose flour with gluten-free flour. You can use a 1-to-1 baking blend like Bob’s Red Mill or King Arthur Flour Measure for Measure. And even better, use almond flour mixed with tapioca or cornstarch.

– Vegan: Replace the egg with equal amounts of unsweetened applesauce or mashed banana. Use any non-dairy milk like oat, soy, almond or coconut milk and add 1 tablespoon of lemon juice or vinegar per cup of milk to curdle it. Use vegan butter instead of unsalted butter and substitute the buttermilk with any non-dairy milk mixed with 1 tablespoon of vinegar or lemon juice.

– Flavor Swaps: You can swap out the strawberry and rhubarb combo for other fruits that are in season such as apricots, cherries, blackberries or blueberries. Just remember to adjust the sugar accordingly.

– Streusel/Crumble Topping: Skip the crumb topping called for in the recipe and add an oat streusel or Nutella-like chocolate hazelnut spread before baking.

– Rhubarb Jam Filling: Try adding a layer of rhubarb jam in between the cake layers for an extra pop of sweet tangy jammy flavor!

With these variations and substitutions, there’s no end to the combos you could create. Happy experimenting!

Serving and Pairing

 Perfectly moist and fruity coffee cake.
Perfectly moist and fruity coffee cake.

Now that you’ve baked a delectable Strawberry Rhubarb Coffee Cake, it’s time to enjoy it with a perfect pairing. The first thing to consider when serving this coffee cake is which part of the day you’ll serve it. If it’s for breakfast, consider pairing it with a freshly brewed cup of coffee, or mix things up and try fruit-infused tea. If it’s for an afternoon tea or snack, choose a black tea or herbal tea to complement the flavors in the coffee cake.

For an even more satisfying experience, serve your coffee cake warm, directly out the oven, and add a dollop of whipped cream on top. I suggest making this treat on a lazy weekend morning and enjoying it in bed with a cup of French roast coffee – heaven!

Another way to serve this cake is by adding rhubarb jam or sauce on top of each slice. It adds another dimension to the flavors and balances out some of the sweetness from the sugar in the recipe. It also makes a great dessert option when hosting dinner parties or barbecues.

If you’re catering to guests who have dietary restrictions, consider serving gluten-free bread with the cake. Sour cream on top is also another option for those who prefer their desserts creamy rather than crispy.

Finally, don’t forget to garnish your masterpiece! Fresh strawberries and rhubarb chunks are amazing decoration toppings that will give your coffee cake an impressive look. Additionally, remember not to cut too big of slices as each slice helps appreciate every saltiness and sweetness in one bite.

A Strawberry Rhubarb Coffee Cake is perfect for any time of day or occasion. With its fruity flavor mixed with the rich taste of coffee, you can never go wrong pairing it up with different beverages or toppings!

Make-Ahead, Storing and Reheating

 Sweet and tangy flavors that burst in your mouth.
Sweet and tangy flavors that burst in your mouth.

Now that your strawberry rhubarb coffee cake is ready, you might want to know how to best store and reheat it to preserve its delicious flavor. Thankfully, this coffee cake is a wonderful candidate for make-ahead preparation and storing.

To prepare ahead of time and store, simply wrap the cooled coffee cake tightly in plastic wrap or aluminum foil, and store it in the refrigerator for up to 3 days. Alternatively, you can also freeze it for up to 2 months. Just wrap it tightly with plastic wrap, and then aluminum foil, to prevent freezer burn. When you’re ready to eat, defrost the coffee cake in the refrigerator overnight, and then bring it to room temperature before serving.

When it comes to reheating this tasty treat, there are two main methods you can use: the oven or microwave. Preheat your oven to 350°F (180°C), slice the coffee cake into individual servings, and then arrange them on a baking sheet lined with parchment paper. Bake for 8-10 minutes until heated through. If using a microwave, heat individual servings on high for about 30 seconds until warmed through.

Just keep in mind that repeated reheating can cause the crumb topping to lose its crunchiness over time. But if you don’t mind a soft topping and prefer warm cake whenever you please – just reheat as needed!

Tips for Perfect Results

 Summertime in a cake!
Summertime in a cake!

Now that you have all the ingredients and directions to make this delectable Strawberry Rhubarb Coffee Cake, let me share with you some tips to ensure the perfect outcome.

Firstly, use fresh, high-quality ingredients wherever possible. Use fresh strawberries and rhubarb for the filling and avoid using canned or frozen ones. If fresh isn’t available, use frozen as a substitute. Also, be sure to use unsalted butter instead of salted butter as this can affect the overall taste of the cake.

Secondly, don’t over-mix your batter. Over-mixing your batter can result in a tough cake. Mix only until you get a smooth texture; the batter should still have some lumps in it.

Thirdly, make sure your oven has reached the required temperature before putting your cake inside. This will help bake the cake evenly from top to bottom.

Fourthly, don’t skip sifting flour with other dry ingredients such as salt and baking powder. Sifting helps to remove lumps and aerate the flour. This process helps distribute dry ingredients evenly throughout a recipe, ensuring a consistent texture throughout.

Lastly, let your cake cool off for at least 10 minutes before slicing it up. Allowing it to cool controls how much moisture is released when you slice it up this makes it easier to slice and serve.

By following these simple tips, you’ll have a beautiful and delicious Strawberry Rhubarb Coffee Cake every time!

Bottom Line


So, what are you waiting for? Start baking this delectable Strawberry Rhubarb Coffee Cake today, and experience the magic of fresh flavors and aromatic coffee that will transport you to paradise with a single bite. Whether you’re looking for a quick breakfast treat, an afternoon snack with friends, or a delightful dessert to finish off a fantastic dinner party, this cake is the perfect choice.

By following my detailed instructions, you can easily whip up a scrumptious cake that will leave your taste buds tingling with joy. Don’t be afraid to get creative with substitutions and variations – after all, cooking is all about experimentation and trying new things. And don’t forget to share your creations with others – there’s nothing better than spreading the joy of homemade treats with your loved ones.

So go ahead and make this Strawberry Rhubarb Coffee Cake recipe your own – I guarantee that you won’t be disappointed. Happy baking!

Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake Recipe

this is absolutely delightful..any time of the year...may use frozen, unthawed fruit...
No ratings yet
Prep Time 25 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 12
Calories 583.7 kcal



  • 4 1/2 cups rhubarb, chopped
  • 24 ounces strawberries, sliced
  • 3 tablespoons lemon juice
  • 1 1/2 cups sugar
  • 1/2 cup cornstarch


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 1 cup buttermilk
  • 2 large eggs, slightly beaten
  • 1 teaspoon vanilla


  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/4 cup soft butter


  • to make the filling -- combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally --
  • Add lemon juice, sugar and cornstarch.
  • Cook, stirring, for 5 minutes or until thickened.
  • cool.
  • to prepare the cake:.
  • combine flour, sugar, baking powder, and salt in large bowl.cut in butter until mixture is crumbly.
  • Beat together buttermilk, eggs and vanilla; add to the flour mixture.
  • spread one half of the batter in greased 13x9 pan --
  • spread fruit over batter.
  • spoon remaining batter in small mounds on top of filling.
  • mix topping ingredients until crumbly.
  • sprinkle over all.
  • bake at 375* for 45 minutes.
  • serve slightly warm.

Add Your Own Notes


Serving: 3116gCalories: 583.7kcalCarbohydrates: 95.1gProtein: 6.5gFat: 20.8gSaturated Fat: 12.6gCholesterol: 86.9mgSodium: 397.1mgFiber: 3.1gSugar: 58.7g
Keyword < 4 Hours, Breads, Low Protein
Tried this recipe?Let us know how it was!

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