For extra flavor, consider adding a pinch of cinnamon or nutmeg to the crumb topping. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. To prevent the topping from browning too quickly, tent the cake with foil during the last 15 minutes of baking. The coffee cake can be stored in an airtight container at room temperature for up to 2 days.
Strawberry Rhubarb Coffee Cake
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PREP TIME45 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 40 mins
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SERVING12 People
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VIEWS441
Delight in this Strawberry Rhubarb Coffee Cake, where the tangy sweetness of rhubarb and strawberries meets a buttery, crumbly topping. A comforting bake that's perfect for a weekend brunch or a special treat with your afternoon coffee.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol83 mg
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Fiber2 g
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Protein6 g
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Saturated Fat13 g
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Sodium307 mg
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Sugar43 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Filling: In a large saucepan, whisk together 2/3 cup granulated sugar and cornstarch. Add the chopped rhubarb and thawed strawberries. Bring the mixture to a simmer over medium heat, cooking until thickened, about 2-3 minutes. Remove from heat and stir in the lemon juice. Allow the filling to cool completely. (Prep time: 5 minutes, Cook time: 2-3 minutes, Cool time: 20 minutes)
02 Step
Recipe View Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. (Prep time: 5 minutes)
03 Step
Recipe View Make the Cake Base: In a large bowl, combine 3 cups all-purpose flour, 1 cup granulated sugar, baking powder, and baking soda. Cut in 1 cup of cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs. (Prep time: 10 minutes)
04 Step
Recipe View Combine Wet and Dry: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Pour the wet ingredients into the flour mixture and stir until just moistened. Be careful not to overmix. (Prep time: 5 minutes)
05 Step
Recipe View Assemble the Cake: Spoon 2/3 of the batter into the prepared baking dish, spreading it evenly. Spread the cooled strawberry-rhubarb filling over the batter. Drop spoonfuls of the remaining 1/3 of the batter over the filling to create a partially covered top. (Prep time: 10 minutes)
06 Step
Recipe View Prepare the Crumb Topping: In a separate bowl, combine 3/4 cup granulated sugar and 1/2 cup all-purpose flour. Cut in 1/4 cup of cold butter until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the cake. (Prep time: 5 minutes)
07 Step
Recipe View Bake: Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean. (Bake time: 45-50 minutes)
08 Step
Recipe View Cool and Serve: Allow the coffee cake to cool on a wire rack before cutting and serving. (Cool time: 30 minutes)
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Elisha Anderson
Jun 13, 2025I added some chopped walnuts to the crumb topping for extra texture, and it was delicious!
Eloise Bradtke
Apr 9, 2025This recipe is a winner! The crumb topping is perfectly crunchy, and the filling is the right amount of sweet and tart.
Yasmine Kreiger
Jan 27, 2023My family loved this coffee cake! It's become a new favorite for our weekend brunches.
Deshawn Kilback
Nov 25, 2022I found that the baking time was perfect. The cake came out moist and the topping was golden brown.