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Strawberry rhubarb coffee cake with streusel topping

Strawberry Rhubarb Coffee Cake

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A vanilla coffee cake filled with strawberries and rhubarb and topped with a crisp streusel topping.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 308
Author Annalise Sandberg

Ingredients

Cake:

  • 2 cups all-purpose flour (240 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 stick, 113 grams), softened to room temperature
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1/2 cup buttermilk (125 ml)

Strawberry-rhubarb filling:

  • 2 cups sliced strawberries (334 grams)
  • 2 cups sliced rhubarb (275 grams)
  • Zest of 1 lemon

Crumb topping:

  • 1/2 cup light or dark brown sugar (105 grams)
  • 1/4 cup all-purpose flour (30 grams)
  • 3 tablespoons unsalted butter (42 grams), melted

Instructions

Make the cake:

  • Preheat oven to 350°F. Grease a 9-inch springform pan with a non-stick baking spray that contains butter, or butter and dust with flour.
  • Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
  • With an electric mixer, beat butter and sugar until light and creamy.
  • Add eggs one at a time, mixing after each.
  • Add vanilla extract and butter milk and mix until smooth.
  • Add flour mixture and mix just until incorporated. Do not overmix.
  • Spread batter evenly into the prepared pan.

Make the filling:

  • Toss the strawberries, rhubarb, and lemon zest together.
  • Place in an even layer over the cake batter, leaving about a 1/2 inch border around the edges.

Make the crumb topping and bake cake:

  • Combine the sugar, flour, and melted butter with a fork until combined.
  • Drop in medium-sized chunks on top of the fruit filling.
  • Bake cake until crumb topping is golden and a toothpick inserted into the center of the cake comes out with only a few moist crumbs, about 35-40 minutes. The center of the cake should also bounce back when gently pressed.
  • Let cool in the pan 15 minutes. Run a knife around the edge of the cake and remove sides of springform pan. Let cool completely before serving.
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Nutrition

Calories: 308kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 169mg | Potassium: 187mg | Fiber: 1g | Sugar: 28g | Vitamin A: 401IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 1mg