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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.

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

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

Find it online: https://thefamilycooking.com/strawberry-rhubarb-coffee-cake/