In this Strawberry Rhubarb Coffee Cake, sweet berries and tart rhubarb add a distinctive and delightful twist to the classic breakfast treat.

So I’m sitting here smacking my forehead and feeling like a complete bonehead. Let me explain. The last post I entered was my 100th post, and I totally wanted to celebrate or at the very least acknowledge it, because it’s kind of a milestone…and then it completely slipped my mind until I went to write this post, number 101.

Doh.

But it actually works out kind of perfectly because today’s post is about cake, and what is better to celebrate with than cake? Champagne, maybe, but this time, it’s cake. Only not your typical cake with layers and frosting.

Over the weekend I made this phenomenal Strawberry Rhubarb Coffee Cake with the quintessential cinnamon sugar crumb topping and a sweet/tart layer of fruit. It was so soft, moist and flavorful that I couldn’t stop eating it! I’m not kidding. I made it Saturday morning and although I shared a few pieces with John and a friend who came over for dinner that night, I must guiltily confess that the rest was all me, and poof- gone by Sunday morning. Suffice it to say that I will be upping my cardio this week. But hey, I was celebrating.

This recipe is loosely adapted from the Crumb Coffee Cake recipe over at Sally’s Baking Addiction. I love it because the technique allows you to make both the batter and the crumb topping in the same bowl, and I’m all about one less dish to wash. The only tip I have is to strain the strawberry rhubarb compote of any excess liquid so that you don’t wind up with a soggy cake, but other than that this recipe is a breeze, so you’re good to go.

5 from 1 vote

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Strawberry Rhubarb Coffee Cake

In this Strawberry Rhubarb Coffee Cake, sweet berries and tart rhubarb add a distinctive and delightful twist to the classic breakfast treat.

Course Breakfast, brunch

Cuisine American

Keyword coffee cake recipes, strawberry coffee cake

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6 -8

Calories 400 kcal

Author Denisse

Ingredients

• 1 cup rhubarb chopped
• 3/4 cup sugar divided
• 1 tablespoon water
• 1 cup strawberries hulled and quartered
• 1 cup flour
• 1/2 teaspoon salt
• 6 tablespoons cold butter cubed
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon

Instructions

1. Combine rhubarb, 1/4 cup of sugar and water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar dissolves and rhubarb is fork tender, about 5 minutes. Remove from heat and stir in strawberries. Set aside to cool. Strain out any excess liquid with a mesh strainer.

2. Preheat oven to 350 degrees. Butter and flour an 8x8 square baking dish and tap out the excess flour.

3. In a large mixing bowl, whisk together flour, salt and remaining 1/2 cup of sugar until combined. Cut in the butter with a fork or pastry blender until the mixture resembles coarse crumbs. Set aside 1/2 cup of the flour mixture for the crumb topping.
4. Add baking powder and baking soda to the remaining flour mixture and mix. Add milk, egg, and vanilla extract and mix with a spatula until batter is completely smooth. Spoon the batter into the prepared baking dish, then top with reserved strawberry and rhubarb mixture.

5. Add the brown sugar and cinnamon to the reserved flour mixture and toss gently until well blended. Sprinkle the crumbs on top of the cake, pressing lightly. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool completely before slicing.

Recipe Notes

The only tip I have is to strain the strawberry rhubarb compote of any excess liquid so that you don’t wind up with a soggy cake, but other than that this recipe is a breeze, so you’re good to go.