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How to Make Strawberry Rhubarb Coffee Cake - A Step-by-Step Guide

There's nothing quite like the combination of sweet strawberries and tart rhubarb to embody the flavors of summer. And when those classic flavors come together in a tender, crumbly coffee cake, it's a surefire way to delight your taste buds. This Strawberry Rhubarb Coffee Cake is the perfect way to showcase these seasonal ingredients in a delightful and comforting dessert that's perfect for any time of day.

When you take a bite of this coffee cake, you'll be met with a burst of juicy ...

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Ingredients

  • 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 unsalted butter, cut into pieces
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup sugar
  • ½ cup all-purpose flour
  • ¼ cup cold unsalted butter, cut into pieces

Information

  • Prep Time: 45 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 40 mins
  • Servings: 12
  • Yield: 1 9x13-inch coffee cake

  • Make the filling: 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 2 minutes. Remove from the heat, stir in lemon juice, and let cool.
  • While the filling is cooling, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Make the cake: Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs.
  • Whisk buttermilk, eggs, and vanilla together in a separate bowl. Stir wet ingredients into dry ingredients until just moistened. Spoon 2/3 of the batter into the prepared pan, spread cooled filling over top, then cover with remaining batter.
  • Make the topping: Combine sugar and flour in a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over batter.
  • Bake in the 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

    506 cal.

    • Total Fat: 21g
    • Saturated Fat: 13g
    • Cholesterol: 83mg
    • Sodium: 307mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 2g
    • Total Sugars: 43g
    • Protein: 6g
    • Vitamin C: 13mg
    • Calcium: 78mg
    • Iron: 2mg
    • Potassium: 184mg

    Categories

    Breakfast recipes
    Brunch recipes
    Dessert recipes
    Baking recipes
    Summer recipes