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Strawberry Rhubarb Coffee Cake Recipe

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This Strawberry Rhubarb Coffee Cake is a delightful combination of sweet and tangy flavors baked into a moist and tender cake topped with a crunchy streusel. Perfect for breakfast, brunch, or a sweet snack, this easy-to-make cake blends fresh strawberries and rhubarb with a hint of lemon zest and a buttery crumb topping for a delicious treat.

  • Author: Lilya
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake Batter

  • 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 (113 grams), softened to room temperature
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk (125 ml)
  • 2 cups sliced strawberries (334 grams)
  • 2 cups sliced rhubarb (275 grams)
  • Zest of 1 lemon

Streusel 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

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a 9-inch springform or cake pan with parchment paper to ensure easy removal of the cake once baked.
  2. Mix dry ingredients: In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar using a hand or stand mixer on medium speed for 3-4 minutes until the mixture is light and fluffy.
  4. Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract until fully blended.
  5. Combine wet and dry ingredients: Alternately add the dry flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing which can toughen the cake.
  6. Fold in fruit and zest: Carefully fold the sliced strawberries, sliced rhubarb, and lemon zest into the batter until evenly distributed.
  7. Prepare streusel topping: In a small bowl, mix together the brown sugar, 1/4 cup flour, and melted butter until the mixture becomes crumbly and evenly combined.
  8. Assemble the cake: Pour the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the streusel topping evenly over the surface of the batter.
  9. Bake the cake: Place the pan in the preheated oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean and the streusel topping is golden and crisp.
  10. Cool and serve: Let the cake cool in the pan on a wire rack for at least 15 minutes. Carefully remove the sides of the springform pan if used. Serve the cake warm or at room temperature for best flavor and texture.

Notes

  • Ensure the butter is softened to room temperature for easier creaming and better texture.
  • Do not overmix the batter after adding the dry ingredients to keep the cake tender.
  • If fresh strawberries or rhubarb are not available, frozen fruit can be used but should be thawed and drained well to prevent excess moisture.
  • The cake is best enjoyed within 2 days but can be stored in an airtight container at room temperature.
  • For a crispier streusel topping, you can broil the cake for an additional 1-2 minutes, watching closely to prevent burning.

Find it online: https://familyhomemeals.com/strawberry-rhubarb-coffee-cake-recipe/