How to Make Grandma Moyer's Rhubarb and Strawberry Coffee Cake - A Step-by-Step Guide

Grandma Moyer’s Rhubarb and Strawberry Coffee Cake is a cherished family recipe that has been passed down through generations. This delectable and unique dessert is the perfect way to make use of the abundance of rhubarb and strawberries that spring brings.

The combination of tangy rhubarb and sweet strawberries creates a wonderful balance of flavors in this coffee cake. The tender and moist cake is topped with a crumbly streusel that adds a delightful crunch to every bite. Whether yo...

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Ingredients

  • 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 (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 15
  • Yield: 1 9x13-inch cake

  • 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

    270 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 25mg
    • Sodium: 259mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 2g
    • Total Sugars: 35g
    • Protein: 4g
    • Vitamin C: 11mg
    • Calcium: 43mg
    • Iron: 2mg
    • Potassium: 164mg