Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Cake
Coffee 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

  1. Gather the ingredients.
  2. 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.
  3. 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.
  4. In a separate bowl, beat together buttermilk, eggs and vanilla; stir into crumb mixture.
  5. Spread half of the batter evenly in a greased 9x13x2-inch baking pan.
  6. Carefully spread filling over the batter.
  7. Drop remaining batter evenly over filling with a tablespoon.
  8. Heat the oven to 350° F (180° C/Gas 4) .
  9. 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.
  10. Lay foil on lower rack to catch any juice spillovers.
  11. Bake for about 45 minutes, or until cake is done. Cool cake in pan on rack. Cut rhubarb coffee cake into squares to serve.

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