Strawberry Rhubarb Coffee Cake Recipe

Looking for a delightful cake that combines sweetness with a touch of tartness? This Strawberry Rhubarb Coffee Cake is the perfect blend of juicy strawberries and tangy rhubarb, topped with a buttery crumb topping! 🍓🍰

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Strawberry Rhubarb Coffee Cake is a delicious dessert or breakfast treat that brings together the sweet flavors of strawberries and the tartness of rhubarb, balanced with a soft cake base and a crumbly, buttery topping. It’s perfect for brunch, afternoon coffee, or a special dessert to impress guests.

The Origin of Coffee Cake

Coffee cake, traditionally served alongside coffee, is a popular treat in many parts of the world. It often features a crumbly streusel topping and a moist cake base, making it a versatile option for breakfast, brunch, or dessert. The addition of fruit like strawberries and rhubarb brings a burst of flavor, complementing the richness of the cake. In this version, the tangy rhubarb pairs beautifully with the sweetness of strawberries, creating a unique and flavorful coffee cake.

Why You’ll Love This Strawberry Rhubarb Coffee Cake

This cake is perfect for any occasion. The tender cake base is light yet moist, while the strawberries and rhubarb add vibrant, fresh flavors. The buttery crumb topping gives the cake a delightful texture contrast, making every bite irresistible. Whether you serve it for breakfast, brunch, or dessert, this coffee cake will quickly become a favorite!

Main Ingredients of Strawberry Rhubarb Coffee Cake

Each ingredient in this recipe contributes to the perfect combination of flavor and texture:

• Fresh Strawberries (1 ½ cups, diced): The sweet strawberries provide a burst of juicy flavor that balances the tartness of the rhubarb.
  • Tip: Use fresh strawberries for the best flavor, but frozen strawberries can be used if fresh ones aren’t available.
• Rhubarb (1 ½ cups, chopped): Rhubarb adds a slightly tart contrast to the sweet strawberries, making the cake more complex and flavorful.
  • Tip: Make sure to remove the leaves of the rhubarb, as they are toxic. Use only the stalks for this recipe.
• All-Purpose Flour (2 ½ cups): Flour gives structure to the cake and helps create a tender crumb.
  • Substitution: For a gluten-free option, use a gluten-free flour blend suitable for baking.
• Granulated Sugar (1 cup): Sugar sweetens the cake and balances the tartness of the rhubarb.
  • Tip: You can substitute half of the sugar with brown sugar for a richer, more caramel-like flavor.
• Baking Powder (2 tsp): Baking powder helps the cake rise, creating a light and fluffy texture.
• Butter (½ cup, softened): Butter adds moisture and richness to the cake and crumb topping.
  • Tip: Use unsalted butter for better control over the salt content in the recipe.
• Eggs (2 large): Eggs bind the ingredients together and contribute to the cake’s structure and light texture.
• Milk (¾ cup): Milk adds moisture to the cake, ensuring a tender crumb.
  • Substitution: You can use almond milk or another dairy-free milk for a non-dairy version.
• Vanilla Extract (1 tsp): Vanilla enhances the overall flavor of the cake and adds a subtle sweetness.
• Cinnamon (1 tsp): Cinnamon is used in the crumb topping to add a warm, spicy flavor that pairs well with the fruit.

Benefits of Ingredients

• Strawberries and Rhubarb are both excellent sources of vitamins and antioxidants, making this cake not only delicious but also a slightly healthier treat.
• Butter and Eggs provide essential fats and proteins, ensuring the cake has a rich, tender texture.
• Flour and Baking Powder help give the cake its structure and rise, ensuring a light and airy texture.

How to Make Strawberry Rhubarb Coffee Cake: Step-by-Step Instructions

1. Prepare the Fruit: Start by washing and drying the strawberries and rhubarb. Dice the strawberries into small pieces and chop the rhubarb into ½-inch pieces. Set them aside.
   • Tip: To prevent the rhubarb from being too tart, you can toss it with a tablespoon of sugar and let it sit for 10 minutes before adding it to the batter.
2. Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract.
   • Tip: Make sure your butter is at room temperature to achieve a smooth and creamy batter.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix just until combined.
   • Tip: Be careful not to overmix the batter, as this can make the cake dense.
4. Fold in the Fruit: Gently fold the diced strawberries and chopped rhubarb into the batter. Be sure to distribute the fruit evenly throughout the mixture.
   • Tip: If using frozen fruit, make sure it is fully thawed and drained before adding it to the batter.
5. Prepare the Crumb Topping: In a small bowl, combine ½ cup of flour, ¼ cup of sugar, ½ teaspoon of cinnamon, and 4 tablespoons of softened butter. Use your fingers or a fork to mix the ingredients until they form a crumbly texture.
   • Tip: For a crunchier topping, add a handful of chopped nuts, like walnuts or pecans, to the crumb mixture.
6. Assemble the Cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper. Spread the batter evenly into the prepared pan, then sprinkle the crumb topping over the top.
   • Tip: If you like extra crumb topping, double the topping ingredients for a thicker layer.
7. Bake the Cake: Bake the coffee cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the fruit should be bubbling slightly.
   • Tip: Check the cake at 40 minutes to ensure it doesn’t overbake, as ovens can vary in temperature.
8. Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before slicing. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
   • Tip: For added flavor, drizzle a simple powdered sugar glaze over the top once the cake has cooled.

Tips for the Perfect Strawberry Rhubarb Coffee Cake

• Fresh Fruit: Use fresh, ripe strawberries and rhubarb for the best flavor. If using frozen fruit, thaw and drain it well to prevent excess moisture in the cake.
• Crumb Topping: If you love a thick crumb topping, double the topping ingredients for an even more decadent treat.
• Serving Options: This coffee cake is delicious served warm with whipped cream or ice cream, but it’s also wonderful on its own with a cup of coffee or tea.

Frequently Asked Questions About Strawberry Rhubarb Coffee Cake

Can I use frozen strawberries and rhubarb?
Yes! Just make sure to thaw and drain the frozen fruit well before adding it to the batter to prevent excess moisture from affecting the texture of the cake.

How do I store this coffee cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.

Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Be sure to check that your baking powder is gluten-free as well.

What other fruits can I use in this coffee cake?
You can easily substitute other fruits like raspberries, blueberries, or blackberries in place of the strawberries and rhubarb. Just keep the total amount of fruit at about 3 cups.

Can I make this coffee cake dairy-free?
Yes, you can use dairy-free alternatives like almond milk or coconut milk in place of regular milk, and plant-based butter in place of regular butter.

Looking for a delightful cake that combines sweetness with a touch of tartness? This Strawberry Rhubarb Coffee Cake is the perfect blend of juicy strawberries and tangy rhubarb, topped with a buttery crumb topping! 🍓🍰

---

Strawberry Rhubarb Coffee Cake is a delicious dessert or breakfast treat that brings together the sweet flavors of strawberries and the tartness of rhubarb, balanced with a soft cake base and a crumbly, buttery topping. It’s perfect for brunch, afternoon coffee, or a special dessert to impress guests.

The Origin of Coffee Cake

Coffee cake, traditionally served alongside coffee, is a popular treat in many parts of the world. It often features a crumbly streusel topping and a moist cake base, making it a versatile option for breakfast, brunch, or dessert. The addition of fruit like strawberries and rhubarb brings a burst of flavor, complementing the richness of the cake. In this version, the tangy rhubarb pairs beautifully with the sweetness of strawberries, creating a unique and flavorful coffee cake.

Why You’ll Love This Strawberry Rhubarb Coffee Cake

This cake is perfect for any occasion. The tender cake base is light yet moist, while the strawberries and rhubarb add vibrant, fresh flavors. The buttery crumb topping gives the cake a delightful texture contrast, making every bite irresistible. Whether you serve it for breakfast, brunch, or dessert, this coffee cake will quickly become a favorite!

Main Ingredients of Strawberry Rhubarb Coffee Cake

Each ingredient in this recipe contributes to the perfect combination of flavor and texture:

• Fresh Strawberries (1 ½ cups, diced): The sweet strawberries provide a burst of juicy flavor that balances the tartness of the rhubarb.
  • Tip: Use fresh strawberries for the best flavor, but frozen strawberries can be used if fresh ones aren’t available.
• Rhubarb (1 ½ cups, chopped): Rhubarb adds a slightly tart contrast to the sweet strawberries, making the cake more complex and flavorful.
  • Tip: Make sure to remove the leaves of the rhubarb, as they are toxic. Use only the stalks for this recipe.
• All-Purpose Flour (2 ½ cups): Flour gives structure to the cake and helps create a tender crumb.
  • Substitution: For a gluten-free option, use a gluten-free flour blend suitable for baking.
• Granulated Sugar (1 cup): Sugar sweetens the cake and balances the tartness of the rhubarb.
  • Tip: You can substitute half of the sugar with brown sugar for a richer, more caramel-like flavor.
• Baking Powder (2 tsp): Baking powder helps the cake rise, creating a light and fluffy texture.
• Butter (½ cup, softened): Butter adds moisture and richness to the cake and crumb topping.
  • Tip: Use unsalted butter for better control over the salt content in the recipe.
• Eggs (2 large): Eggs bind the ingredients together and contribute to the cake’s structure and light texture.
• Milk (¾ cup): Milk adds moisture to the cake, ensuring a tender crumb.
  • Substitution: You can use almond milk or another dairy-free milk for a non-dairy version.
• Vanilla Extract (1 tsp): Vanilla enhances the overall flavor of the cake and adds a subtle sweetness.
• Cinnamon (1 tsp): Cinnamon is used in the crumb topping to add a warm, spicy flavor that pairs well with the fruit.

Benefits of Ingredients

• Strawberries and Rhubarb are both excellent sources of vitamins and antioxidants, making this cake not only delicious but also a slightly healthier treat.
• Butter and Eggs provide essential fats and proteins, ensuring the cake has a rich, tender texture.
• Flour and Baking Powder help give the cake its structure and rise, ensuring a light and airy texture.

How to Make Strawberry Rhubarb Coffee Cake: Step-by-Step Instructions

1. Prepare the Fruit: Start by washing and drying the strawberries and rhubarb. Dice the strawberries into small pieces and chop the rhubarb into ½-inch pieces. Set them aside.
   • Tip: To prevent the rhubarb from being too tart, you can toss it with a tablespoon of sugar and let it sit for 10 minutes before adding it to the batter.
2. Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract.
   • Tip: Make sure your butter is at room temperature to achieve a smooth and creamy batter.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix just until combined.
   • Tip: Be careful not to overmix the batter, as this can make the cake dense.
4. Fold in the Fruit: Gently fold the diced strawberries and chopped rhubarb into the batter. Be sure to distribute the fruit evenly throughout the mixture.
   • Tip: If using frozen fruit, make sure it is fully thawed and drained before adding it to the batter.
5. Prepare the Crumb Topping: In a small bowl, combine ½ cup of flour, ¼ cup of sugar, ½ teaspoon of cinnamon, and 4 tablespoons of softened butter. Use your fingers or a fork to mix the ingredients until they form a crumbly texture.
   • Tip: For a crunchier topping, add a handful of chopped nuts, like walnuts or pecans, to the crumb mixture.
6. Assemble the Cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper. Spread the batter evenly into the prepared pan, then sprinkle the crumb topping over the top.
   • Tip: If you like extra crumb topping, double the topping ingredients for a thicker layer.
7. Bake the Cake: Bake the coffee cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the fruit should be bubbling slightly.
   • Tip: Check the cake at 40 minutes to ensure it doesn’t overbake, as ovens can vary in temperature.
8. Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before slicing. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
   • Tip: For added flavor, drizzle a simple powdered sugar glaze over the top once the cake has cooled.

Tips for the Perfect Strawberry Rhubarb Coffee Cake

• Fresh Fruit: Use fresh, ripe strawberries and rhubarb for the best flavor. If using frozen fruit, thaw and drain it well to prevent excess moisture in the cake.
• Crumb Topping: If you love a thick crumb topping, double the topping ingredients for an even more decadent treat.
• Serving Options: This coffee cake is delicious served warm with whipped cream or ice cream, but it’s also wonderful on its own with a cup of coffee or tea.

Frequently Asked Questions About Strawberry Rhubarb Coffee Cake

Can I use frozen strawberries and rhubarb?
Yes! Just make sure to thaw and drain the frozen fruit well before adding it to the batter to prevent excess moisture from affecting the texture of the cake.

How do I store this coffee cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.

Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Be sure to check that your baking powder is gluten-free as well.

What other fruits can I use in this coffee cake?
You can easily substitute other fruits like raspberries, blueberries, or blackberries in place of the strawberries and rhubarb. Just keep the total amount of fruit at about 3 cups.

Can I make this coffee cake dairy-free?
Yes, you can use dairy-free alternatives like almond milk or coconut milk in place of regular milk, and plant-based butter in place of regular butter.

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