Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Cake
Kristen Johansen/E+/Getty Images
  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Yield: 24 Servings
Nutritional Guidelines (per serving)
239 Calories
12g Fat
33g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 Servings
Amount per serving
Calories 239
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 33%
Cholesterol 44mg 15%
Sodium 215mg 9%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Protein 2g
Calcium 66mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This coffee cake is baked with a strawberry rhubarb layer in the center and a crunchy crumble topping.


  • For the Filling:
  • 3 cups sliced rhubarb (1-inch pieces, fresh or frozen)
  • 2 pints fresh strawberries (mashed)
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch
  • For the 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 small pieces)
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • For the Crumble Topping:
  • 1/4 cup butter
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar

Steps to Make It

  • Gather the ingredients.
  • In a large saucepan combine rhubarb, strawberries, and lemon juice. Cover and cook over medium heat for about 5 minutes.
  • Combine sugar and cornstarch; stir into strawberry rhubarb mixture. Bring to a boil over medium heat, stirring constantly until thickened; remove from heat.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  • Cut in the pieces of butter with a pastry blender until mixture resembles coarse crumbs.
  • In a separate bowl, beat together buttermilk, eggs, and vanilla; stir into crumb mixture.
  • Spread half of the batter evenly in a greased 9x13x2-inch baking pan.
  • Carefully spread filling over the batter.
  • Drop remaining batter evenly over filling with a tablespoon.
  • Heat the oven to 350 F (180 C/Gas 4) .
  • In a small saucepan over low heat, melt butter. Remove saucepan from heat; stir in flour and sugar until mixture is crumbly then sprinkle over batter.
  • Lay foil on lower rack to catch any juice spillovers and bake for about 45 minutes, or until cake is done.
  • Cool cake in pan on rack.
  • Cut rhubarb coffee cake into squares to serve.