Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake Recipe

With the strawberry-rhubarb season in full swing, it’s the perfect time to make this Strawberry Rhubarb Coffee Cake. The crumb layer settles into the batter as it bakes without losing its flavor. It creates a surprise, textured layer that complements the moist and tender cake. For another delicious strawberry-rhubarb cake, also try this Strawberry Rhubarb Bundt Cake.

This coffee cake reminds me a little bit of one I had when we lived in New Jersey, which had a soft crumble on top. If you would like the crumble to stay on top of this cake and not be swallowed up by the batter, bake the cake for 15-20 minutes, and then add the crumb topping.

After serving this cake to my family, I went on a walk with my mom. During the walk, I was thinking of how good it was and wanted to eat another slice. When we got back, much to my disappointment, there was none left! My family had gobbled it all up. It’s a really good coffee cake, and I need to find another excuse to make it again to satisfy my craving.

More Delicious Spring & Summer Desserts

Step-by-Step Photos for How to Make Strawberry Rhubarb Coffee Cake

Tips for Making Strawberry Rhubarb Coffee Cake

Fresh strawberries and rhubarb are the best option, but you can use frozen strawberries and rhubarb. If using frozen strawberries and rhubarb, you will need 2 cups of each, thawed with the excess juice drained off.
If you would like the crumble to stay on top of this cake and not be swallowed up by the batter, bake the cake for 15-20 minutes, and then add the crumb topping.
Before serving, sprinkle the cake with powdered sugar.

Baker’s Tools for Strawberry Rhubarb Coffee Cake:

Strawberry Rhubarb Coffee Cake

Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

This coffee cake has the perfect combination of sweet and tart flavors with a crumb layer that settles into the batter as it bakes. Without losing its flavor, the crumb topping becomes a surprise, textured layer that complements the moist and tender cake.

Author: Maria

Recipe type: Dessert/Cake/Spring/Summer

Serves: 20

Ingredients

For the Cake:
4 eggs
2 cups granulated sugar
1 tsp vanilla extract
½ cup canola oil
2 cups all-purpose flour
4 tsp baking powder
½ tsp salt
1½ cups diced fresh rhubarb, or 2 cups diced frozen rhubarb, thawed and drained
1½ cups diced fresh strawberries, or 2 cups diced frozen strawberries, thawed and drained
For the Topping:
1 cup light brown sugar
2 tsp cinnamon
1 cup all-purpose flour
½ cup butter, sliced
Powdered sugar (for sprinkling on cake once it's cooled)

Instructions

Preheat the oven to 350 degrees.
Spray a 9x13 baking dish with cooking spray. Set aside.
Next, in a large mixing bowl, whisk the eggs until yellow.
Add the granulated sugar, canola oil, and vanilla extract. Mix until well combined.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Next, add the wet mixture to the flour mixture and mix until combined.
Mix in the diced rhubarb and strawberries until just combined.
Pour the batter evenly into the prepared 9x13 baking dish.
In a medium bowl, mix together the light brown sugar, cinnamon, and flour.
Next, add the sliced butter, and mix it in with a pastry cutter or your hands. You want the mixture to be crumbly but will stick together when pressed together in your hand.
Sprinkle the crumb topping evenly over the top of the batter.
Bake for 50-60 minutes at 350 degrees or until a toothpick inserted in the middle comes out clean.
Let the cake cool completely.
Sprinkle the cake with powdered sugar.
Enjoy!