Coffee cake filled with the classic strawberry rhubarb combo, all topped with a crispy crumb topping.
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
Strawberry Rhubarb Coffee Cake
For the cake:
- 1/3 cup (88 grams) sour cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 1 cup (124 grams) all-purpose flour
- 1/2 cup (100 grams) sugar
- 1/2 teaspoon (2 grams) baking soda
- 1/2 teaspoon (1 gram) baking powder
- 1/4 teaspoon (1 gram) salt
- 6 tablespoons (85 grams) unsalted butter, at room temperature
For the fruit filling:
- 8 ounces (230 grams) strawberries, sliced
- 8 ounces (220 grams) rhubarb, sliced
- 1/4 cup (50 grams) sugar
- 1 tablespoon (10 grams) cornstarch
- 1/2 teaspoon ginger
For the crumb topping:
- 1/3 cup (60 grams) brown sugar
- 1/3 cup (65 grams) sugar
- 1/2 teaspoon ginger
- 1/8 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, melted
- 1 3/4 cup (210 grams) all-purpose flour
- Preheat oven to 325 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the parchment paper, and dust the entire pan with flour.
- To make the crumb topping, mix all ingredients with a fork in a small bowl until combined. Set aside.
- To make the cake batter, whisk together the sour cream, egg, egg yolk, and vanilla extract in a small bowl. In the bowl of a stand mixer fitted with a paddle attachment, add the flour, sugar, baking soda, baking powder, salt, and butter. Mix on medium high speed until combined and mixture has come together into a crumbly dough. Add the sour cream mixture in three additions, mixing after each until just combined.
- Spread the cake batter into the bottom of the prepared springform pan. In a medium bowl, combine the sliced strawberries and rhubarb, sugar, cornstarch and ginger. Toss to coat and scatter on top of the cake batter. Use a fork to break the crumb mixture into large chunks and sprinkle over the top of the fruit mixture.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out with a few crumbs and the crumb topping is lightly golden brown. Let cool in the pan for 10 minutes, the remove the sides and cool completely on a wire rack.
- The coffee cake can be stored covered in the fridge for several days.