Best 3 Grandma Moyers Rhubarb And Strawberry Coffee Cake Recipes

Indulge in a delightful culinary journey with Grandma Moyer's Rhubarb and Strawberry Coffee Cake, a harmonious blend of sweet and tangy flavors. This classic coffee cake recipe combines the goodness of fresh rhubarb and strawberries, enveloped in a tender and moist cake batter. As you savor each slice, the vibrant colors and textures of the fruit create a delightful symphony in your mouth. Accompany your coffee cake experience with a selection of equally enticing recipes featured in this article. Discover the secrets of Grandma Moyer's Sour Cream Pound Cake, a luscious and velvety treat that melts in your mouth. Treat your taste buds to the irresistible allure of Grandma Moyer's Chocolate Chip Cookies, crisp on the outside and chewy on the inside, with a generous helping of chocolate chips. And for a refreshing twist, try Grandma Moyer's Lemonade, a perfect balance of tart and sweet, made with fresh lemons and a hint of mint. Embark on this culinary adventure and create memories that will warm your heart and satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB AND STRAWBERRY COFFEE CAKE

Rhubarb and Strawberry Coffee Cake image

Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother's Day brunch. That's how we honor moms and their moms. -Danielle Ulam, Hookstown, Pennsylvania

Provided by Taste of Home

Time 1h40m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1-1/2 teaspoons cornstarch
3 tablespoons sugar
3/4 cup chopped fresh strawberries
3/4 cup chopped fresh or frozen rhubarb
1 tablespoon water
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, lightly beaten
CAKE:
2 cups all-purpose flour
3/4 cup sugar
1/2 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature, lightly beaten
3/4 cup fat-free sour cream
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg., In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix)., Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture., Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers., Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.

Nutrition Facts : Calories 320 calories, Fat 15g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 274mg sodium, Carbohydrate 41g carbohydrate (22g sugars, Fiber 1g fiber), Protein 6g protein.

STRAWBERRY RHUBARB COFFEE CAKE

Strawberry Rhubarb Coffee Cake image

Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. -Dorothy Morehouse, Massena, New York

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 1h25m

Yield 20 servings.

Number Of Ingredients 20

Ingredients

FILLING:
3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 quart fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cut into pieces
1-1/2 cups buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
TOPPING:
1/4 cup butter
3/4 cup all-purpose flour
3/4 cup sugar

Steps:

In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside. , Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. , Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. , For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers. , Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 328 calories, Fat 12g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 285mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

GRANDMA'S STRAWBERRY CAKE

Grandma's Strawberry Cake image

This recipe came from my grandmother. Whenever this cake is made, it dissapears immediately. The strawberry flavor is so good and no one will believe how simple it is to make. Frozen strawberries can be used, but fresh ones are best. Prep time is a guess and does not include refrigerating overnight. Cook time is for the cake.

Provided by AudreyJo Boviall

Categories Dessert

Time 1h35m

Yield 1 cake

Number Of Ingredients 10

Ingredients

1 (18 ounce) box white cake mix (make sure it is white)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 tablespoons strawberry gelatin
1/4 cup boiling water
1 1/4 cups crushed strawberries
1 1/4 cups sugar
1 1/4 cups sour cream
1 (16 ounce) container whipped topping

Steps:

Prepare cake mix as directed in 9 x13 pan, let cool.
While cake is baking, dissolve gelatin in boiling water.
When completely dissolved, stir in strawberries, sugar, and sour cream.
Place strawberry mixture in refrigerator until cake is cool.
When cake is cool to the touch, poke holes all over the top with the end of a wooden spoon or chopstick.
Pour strawberry mixture all over cake.
Frost with whipped topping.
Refrigerat overnight to allow strawberry mixture soak into the cake.
Note: The strawberry mixture is very runny, but will soak into the cake if ALOT of holes are poked on top of the cake and it is allowed to chill overnight.

Tips:

For a sweeter coffee cake, use more sugar in the streusel topping.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To make sure the coffee cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Let the coffee cake cool for at least 15 minutes before serving so that the streusel topping has a chance to set.
Serve the coffee cake warm with a dollop of whipped cream or a scoop of ice cream.

Conclusion:

Grandma Moyer's Rhubarb and Strawberry Coffee Cake is a delicious and easy-to-make treat that is perfect for any occasion. With its sweet and tangy filling and crunchy streusel topping, this coffee cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or brunch recipe, give Grandma Moyer's Rhubarb and Strawberry Coffee Cake a try. You won't be disappointed!