Every spring I eagerly await the return of my garden from its wintry sleep. I don’t have a lot of perennial plants, but I love my daffodils, peonies, and irises, and I wish their blooms would last till fall. I also have several hearty herbs that come back every year, a very vivacious raspberry bush, and— perhaps my favorite— three rhubarb plants that take over everything in their path each summer.
I’ve been waiting for my rhubarb, looking for the first of the bright red shoots to uncurl from the ground. Last weekend when I checked their progress I was excited to see that they were well on their way and could not resist the urge to bake.
Strawberry and rhubarb is a classic combination, one I’m sure most of us are familiar with and hopefully fond of. I for one think every spring should be ushered in accompanied by a piece of strawberry rhubarb pie, or in this case, coffee cake.
This coffee cake is simple, filled with chunks of fresh fruit and a crisp crumb topping. A hint of ginger rounds out the flavor.
I’m definitely the kind of person that’s okay with eating cake for breakfast, and could think of nothing finer than a slice of strawberry rhubarb coffee cake and a cup of coffee in the morning. But it works as dessert too. Add a scoop of vanilla ice cream or some whipped cream, if you want, you just might be on to something there.
Are you as excited about spring and fresh seasonal fruit and vegetables as I am? What are you most looking forward to?
You may enjoy these other coffee cake recipes:
Meyer Lemon Coffee Cake by Baked Bree
Chocolate Chip Coffee Cake by Two Peas and Their Pod
Blueberry Cornmeal Cake by Completely Delicious
Cinnamon Creme Coffee Cake by Barbara Bakes
Clementine Breakfast Cake by The Novice Chef
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