Best 7 Strawberry Rhubarb Coffee Cake Recipes

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Indulge in a delightful culinary creation where sweet strawberries and tangy rhubarb harmoniously blend in a moist coffee cake, offering a burst of flavors that will tantalize your taste buds. This delectable treat combines the classic charm of a coffee cake with the vibrant freshness of seasonal fruits, making it an ideal choice for brunch, afternoon tea, or as a dessert. The Strawberry Rhubarb Coffee Cake recipe presented here guides you through the process of crafting a tender crumb cake filled with a generous helping of juicy strawberries and rhubarb, topped with a sweet and crunchy streusel topping. Along with this main recipe, you'll also discover variations that cater to different dietary preferences, including a gluten-free version for those with celiac disease or gluten sensitivity. Additionally, there are helpful tips and tricks to ensure your coffee cake turns out perfectly every time, making it a delightful treat that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Strawberry Rhubarb Coffee Cake extravaganza!

Let's cook with our recipes!

STRAWBERRY RHUBARB COFFEE CAKE



Strawberry Rhubarb Coffee Cake image

Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top.

Provided by ARKBUCKS

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 16

⅔ cup sugar
⅓ cup cornstarch
2 cups chopped rhubarb
1 (10 ounce) package frozen sliced strawberries, thawed
2 tablespoons lemon juice
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter or margarine
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
¾ cup sugar
½ cup all-purpose flour
¼ cup cold butter or margarine

Steps:

  • Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
  • Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
  • In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
  • Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 506 calories, Carbohydrate 75.8 g, Cholesterol 82.7 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 12.6 g, Sodium 306.5 mg, Sugar 42.8 g

STRAWBERRY-RHUBARB COFFEE CAKE



Strawberry-Rhubarb Coffee Cake image

The batter for this coffee cake recipe is much like that for a biscuit; chilled butter is cut in rather than creamed, which produces an uber-tender crumb. This recipe was developed by Emily Donahue for Rosey's Coffee and Tea in Hanover, New Hampshire.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

1 1/4 cups chilled unsalted butter, plus more, softened, for pan
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/3 cup cornstarch
2 3/4 cups sugar
1 pound strawberries, hulled and sliced
1 1/2 pounds rhubarb, trimmed and cut into 1-inch pieces
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Brush a 9-by-12-by-3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.
  • Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.
  • Make cake batter: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut butter into flour mixture until it resembles coarse meal. In a separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.
  • Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.
  • Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.

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

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

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 MOYER'S RHUBARB AND STRAWBERRY COFFEE CAKE



Grandma Moyer's Rhubarb and Strawberry Coffee Cake image

This was my Grandma Moyer's recipe. It has been missing since at least the mid 80's. I found it stuck the middle of an old book I got after my mom passed away. Everyone in the family has been trying to recreate this delicious coffee cake for years. It is moist and very flavorful. I added the strawberries because I like it a little sweeter. Rhubarb is an ingredient that you don't see used very often any more, but those of us who do use it always love to find new ways to spread the love.

Provided by BobbieRocks

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 15

Number Of Ingredients 11

2 cups white sugar
2 eggs
1 cup cold coffee
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 cups chopped rhubarb
1 ½ cups sliced strawberries
½ cup brown sugar
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
  • Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 56 g, Cholesterol 24.8 mg, Fat 3.9 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 258.7 mg, Sugar 35 g

RHUBARB STRAWBERRY COFFEE CAKE



Rhubarb Strawberry Coffee Cake image

We have a rhubarb patch, so I'm always looking for recipes featuring this "fruit". I've served this coffee cake to people who say they don't like rhubarb, and they've always told me how much they enjoyed it.

Provided by Taste of Home

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 18

2/3 cup sugar
1/3 cup cornstarch
2 cups chopped fresh rhubarb or frozen rhubarb
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
2 tablespoons lemon juice
CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup cold butter
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
TOPPING:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup cold butter

Steps:

  • In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool., In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13x9-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter., For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean and cake is golden brown. Cool on a wire rack.

Nutrition Facts :

STRAWBERRY RHUBARB COFFEE CAKE



Strawberry Rhubarb Coffee Cake image

This is a great alternative breakfast dessert on the weekends with a extra large cup of capuccino or a latte.

Provided by Michele Wallace

Categories     Other Breakfast

Time 1h20m

Number Of Ingredients 20

filling
3 c sliced fresh or frozen rhubarb
2 qt fresh strawberries mashed
2 Tbsp lemon juice
1 c sugar
1/3 c cornstarch
cake
3 c flour
1 c sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c butter, cut into pieces
1 1/2 c buttermilk
2 large eggs
1 tsp vanilla
topping
1/4 c butter
3/4 c flour
3/4 c sugar

Steps:

  • 1. 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, stirring constantly until thickened; remove from heat and set aside.
  • 2. 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 13X9X2 inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoons over filling.
  • 3. 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 rack to catch any juicy fruit spillover. Place coffee cake on middle rack. Bake at 350 degrees for 40-45 minutes. Cool in pan. Cut into squares.

Tips:

  • Use a combination of fresh and frozen strawberries for a more intense flavor.
  • If you don't have rhubarb, you can substitute another tart fruit, such as cranberries or raspberries.
  • Be sure to drain the strawberries and rhubarb well before adding them to the batter, or the cake will be too wet.
  • For a crumbly topping, use cold butter and flour. You can also add a bit of brown sugar or cinnamon for extra flavor.
  • Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with wet batter, the cake needs to bake longer.

Conclusion:

Strawberry rhubarb coffee cake is a classic spring dessert that is sure to please everyone. With its sweet and tangy filling and crumbly topping, this cake is perfect for any occasion. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.

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