Strawberry Rhubarb Coffee Cake

I love this coffee cake because strawberries and rhubarb naturally balance each other. Strawberries bring juicy sweetness, while rhubarb provides a bright tartness that keeps the cake from tasting overly sweet.

The textures are another reason I enjoy making it. I get a soft, moist cake underneath, pockets of tender fruit throughout, and a crumbly cinnamon streusel on top.

I also like that I do not need complicated decorating. Once the streusel is scattered over the batter, the oven does the rest of the work. A simple dusting of powdered sugar or a light vanilla glaze is enough when I want a finishing touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberry rhubarb filling:

• 1 1/2 cups fresh strawberries, hulled and chopped
• 1 1/2 cups rhubarb, chopped
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract

For the coffee cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream or plain Greek yogurt
• 1/4 cup milk

For the streusel topping:

• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• 5 tablespoons unsalted butter, melted

For serving, optional:

• Powdered sugar
• Fresh strawberries
• Whipped cream
• Vanilla glaze

Directions

I start by preheating my oven to 350°F (175°C). I grease a 9-inch square baking pan and line it with parchment paper so I can remove the cake more easily after baking.

For the fruit mixture, I combine the chopped strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. I stir until the fruit is evenly coated and set it aside while I prepare the cake batter.

Next, I make the streusel. I combine the flour, brown sugar, cinnamon, and salt in a small bowl. I pour in the melted butter and stir with a fork until large, moist crumbs form. I set the mixture aside.

For the cake batter, I whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

In a separate large bowl, I beat the softened butter and sugar until pale and creamy. I add the eggs one at a time, mixing well after each addition, and then stir in the vanilla.

I mix in the sour cream or Greek yogurt. I gradually add the dry ingredients, alternating with the milk, and mix only until everything is combined. I avoid overmixing because I want the cake to remain soft and tender.

I spread about two-thirds of the batter evenly into my prepared pan. I spoon the strawberry rhubarb mixture over the batter, leaving behind any excessive liquid that may have accumulated in the bowl.

I gently spread the remaining cake batter over the fruit. I do not worry if a little fruit remains visible because it creates attractive jammy pockets as the cake bakes.

I scatter the streusel evenly over the top and bake for approximately 45 to 55 minutes. I know my coffee cake is ready when the topping is golden and a toothpick inserted into a cake portion comes out without wet batter.

I let the cake cool in the pan for at least 20 minutes before slicing. I serve it slightly warm or at room temperature, with powdered sugar or a simple glaze when I want a sweeter finish.

Servings and Timing

This recipe makes approximately 9 generous slices or 12 smaller servings.

• Prep time: 25 minutes
• Baking time: 45 to 55 minutes
• Cooling time: 20 minutes
• Total time: approximately 1 hour 40 minutes
• Servings: 9 to 12

Variations

For a strawberry-only coffee cake, I leave out the rhubarb and increase the strawberries. Since rhubarb contributes tartness, I sometimes reduce the sugar slightly depending on how sweet my strawberries are.

For extra crunch, I add chopped pecans, walnuts, or sliced almonds to the streusel. I especially like almonds with strawberry and rhubarb.

When I want a citrus variation, I add finely grated lemon or orange zest to the cake batter. The citrus makes the fruit flavor taste even brighter.

For a more pronounced vanilla flavor, I add a little extra vanilla to the batter and finish the cooled cake with a vanilla glaze.

I can also add a cream cheese layer between the cake and fruit for a richer variation. I sweeten softened cream cheese lightly and spread a thin layer over the bottom portion of batter before adding the fruit.

When fresh rhubarb is unavailable, I can use frozen rhubarb. I add it while still partially frozen and account for the additional moisture it may release.

Storage/Reheating

I let my Strawberry Rhubarb Coffee Cake cool completely before storing it. I keep it covered at room temperature for about 1 day.

For longer storage, I refrigerate the cake in an airtight container for up to 4 days. The fruit keeps the cake moist, although the streusel gradually becomes softer in the refrigerator.

I can also freeze individual slices. I wrap the completely cooled pieces and place them in a freezer-safe container for up to 2 months.

When I want to serve refrigerated cake warm, I heat an individual slice briefly in the microwave. For a slightly crisper streusel, I prefer warming it in a low oven or toaster oven.

I thaw frozen slices overnight in the refrigerator or leave them at room temperature until defrosted before gently warming them.

FAQs

Can I use frozen strawberries and rhubarb?

Yes. I can use frozen fruit when fresh strawberries or rhubarb are unavailable. I avoid letting the fruit become excessively watery before adding it to the cake, since too much additional moisture can make the center difficult to bake evenly.

Why is my Strawberry Rhubarb Coffee Cake soggy in the middle?

I find that excessive fruit moisture is usually the main cause. I use cornstarch to help thicken the fruit juices and avoid transferring a large amount of accumulated liquid into my cake batter. I also make sure the center is fully baked before removing the cake from the oven.

Do I need to cook the strawberry rhubarb filling first?

No. For this recipe, I add the prepared fruit directly to the cake. The strawberries and rhubarb soften as the coffee cake bakes, while the sugar and cornstarch help create a jammy layer.

Can I make this coffee cake ahead of time?

Yes. I can bake the cake a day before serving and keep it covered. If I want it to taste freshly baked, I gently warm individual slices before serving. I usually wait until serving to add powdered sugar or any optional glaze.

Why is it called coffee cake if there is no coffee in it?

I use the term coffee cake for this style of tender cake because it is traditionally served alongside coffee rather than necessarily containing coffee. In this recipe, the main flavors come from strawberry, rhubarb, vanilla, cinnamon, and the buttery streusel topping.

Conclusion

This Strawberry Rhubarb Coffee Cake is one of my favorite ways to bring sweet strawberries and tart rhubarb together in a simple homemade bake. The tender vanilla cake absorbs some of the fruit juices while the center becomes soft and jammy, and the cinnamon streusel gives every slice a buttery, crumbly topping.

Strawberry Rhubarb Coffee Cake

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A tender vanilla coffee cake layered with sweet strawberries and tart rhubarb, then topped with buttery cinnamon streusel. The fruit bakes into a jammy filling while the crumb topping becomes golden and crisp.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 45 to 55 minutes
• Total Time: 1 hour 40 minutes
• Yield: 9 to 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups fresh strawberries, hulled and chopped
• 1 1/2 cups rhubarb, chopped
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream or plain Greek yogurt
• 1/4 cup milk
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• 5 tablespoons unsalted butter, melted
• Powdered sugar, optional for serving
• Fresh strawberries, optional for serving
• Whipped cream, optional for serving
• Vanilla glaze, optional for serving

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper.
2. Prepare the fruit filling by combining the chopped strawberries, rhubarb, 1/3 cup granulated sugar, cornstarch, lemon juice, and 1/2 teaspoon vanilla extract. Stir until evenly coated and set aside.
3. Prepare the streusel by combining 3/4 cup flour, brown sugar, cinnamon, and a pinch of salt in a small bowl. Add the melted butter and stir with a fork until large, moist crumbs form. Set aside.
4. For the cake batter, whisk together 2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt in a medium bowl.
5. In a large bowl, beat the softened butter and 3/4 cup granulated sugar until pale, light, and creamy.
6. Add the eggs one at a time, mixing well after each addition. Mix in 1 teaspoon vanilla extract.
7. Add the sour cream or Greek yogurt and mix until combined.
8. Gradually add the dry ingredients, alternating with the milk, and mix only until combined. Avoid overmixing.
9. Spread approximately two-thirds of the cake batter evenly in the prepared pan.
10. Spoon the strawberry rhubarb mixture evenly over the batter, leaving excessive accumulated liquid behind in the bowl.
11. Gently spread the remaining cake batter over the fruit. Some visible fruit is fine.
12. Scatter the prepared cinnamon streusel evenly over the top.
13. Bake for 45 to 55 minutes, until the streusel is golden and a toothpick inserted into a cake portion comes out without wet batter.
14. Cool the cake in the pan for at least 20 minutes before lifting it out and slicing.
15. Serve slightly warm or at room temperature with optional powdered sugar, fresh strawberries, whipped cream, or vanilla glaze.

Notes

• Avoid adding excessive accumulated fruit liquid to the cake, as too much moisture can make the center soggy.
• For a strawberry-only variation, omit the rhubarb and increase the strawberries, adjusting the sugar to taste.
• Add chopped pecans, walnuts, or sliced almonds to the streusel for extra crunch.
• Finely grated lemon or orange zest can be added to the cake batter for a brighter citrus flavor.
• Frozen rhubarb can be used while still partially frozen. Avoid adding excessive liquid released by the frozen fruit.
• For a cream cheese variation, spread a thin layer of lightly sweetened softened cream cheese over the bottom layer of cake batter before adding the fruit.
• Store the cooled cake covered at room temperature for about 1 day or refrigerate in an airtight container for up to 4 days.
• Freeze individually wrapped slices in a freezer-safe container for up to 2 months.
• Warm individual slices in the microwave, or use a low oven or toaster oven for a slightly crisper streusel topping.

Nutrition

• Serving Size: 1 slice
• Calories: 390 kcal
• Sugar: 29 g
• Sodium: 260 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 53 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 80 mg