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Strawberry Rhubarb Coffee Cake

Servings: 12 slices
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
A vanilla coffee cake filled with strawberries and rhubarb and topped with a crisp streusel topping.
Strawberry rhubarb coffee cake with streusel topping
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  • 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


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.


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
Course: Dessert
Cuisine: American
Author: Annalise

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