Nothing beats the perfect balance of sweet strawberries and tart rhubarb in a tender, crumbly coffee cake that’s ideal for any time of day. This strawberry rhubarb coffee cake combines the best of spring’s bounty with a classic coffeehouse favorite that’ll have your kitchen smelling absolutely divine.
We’ve perfected this recipe to deliver maximum flavor with minimal effort. The juicy strawberries provide natural sweetness while the rhubarb adds that signature tangy bite that makes each forkful irresistible. Our secret lies in the perfectly spiced crumb topping that creates an amazing textural contrast.
Whether you’re hosting a weekend brunch or simply want to elevate your morning coffee routine, this cake delivers bakery-quality results every single time. The best part? It’s incredibly forgiving for bakers of all skill levels and uses simple ingredients you likely already have in your pantry.
Ingredients
We’ve organized the ingredients into three simple categories to make preparation effortless. Each component builds upon the others to create the perfect balance of flavors and textures.
For the Coffee Cake Base
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Strawberry Rhubarb Filling
- 1 1/2 cups fresh strawberries, hulled and diced
- 1 1/2 cups fresh rhubarb, trimmed and diced
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
For the Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Equipment Needed
Creating our strawberry rhubarb coffee cake requires exact tools to ensure perfect results every time. We’ve organized the essential equipment you’ll need to make this delightful treat from start to finish.
Baking Equipment
Our primary baking vessel is a 9×13-inch baking dish, which provides the ideal dimensions for even cooking and proper texture. Alternative options include a 12-inch cast-iron skillet for those who prefer a rustic presentation or want to serve directly from the cooking vessel.
Cooking and Mixing Tools
A large saucepan becomes essential for preparing our strawberry rhubarb filling, allowing adequate space for the fruit mixture to cook and thicken properly. We’ll also need a large mixing bowl for combining our cake batter ingredients and a medium mixing bowl for preparing wet ingredients or assembling the streusel topping.
Measuring and Preparation Tools
Accurate measurements ensure consistent results, so gather your measuring cups and spoons before beginning. A mixing spoon or electric mixer will help achieve the proper batter consistency, while a spatula or spoon proves invaluable for spreading batter and filling evenly throughout the pan.
Additional Essentials
Aluminum foil protects your oven from potential spills during baking, as our fruit filling can bubble enthusiastically. Finally, a wire rack allows proper cooling circulation, preventing soggy bottoms and ensuring our coffee cake maintains its perfect texture from top to bottom.
Having all equipment ready before starting streamlines the baking process and helps achieve professional-quality results in your home kitchen.
Prep Work
Proper preparation sets the foundation for our perfect strawberry rhubarb coffee cake. We’ll organize our ingredients and prepare the key components to ensure smooth assembly and optimal results.
Preparing the Fruit
We start by slicing our fresh rhubarb into thin discs about 1/4-inch thick for even cooking. Our strawberries need to be diced into uniform pieces to match the rhubarb size.
Next we combine the rhubarb and strawberries with sugar and cornstarch in a large saucepan. We add a splash of water or lemon juice to help create the perfect consistency for our filling.
We cook this mixture over medium heat for five minutes while stirring frequently to prevent sticking. The mixture should come to a gentle boil and thicken beautifully as the cornstarch activates.
Once our fruit filling reaches the proper consistency we remove it from heat immediately. We allow the mixture to cool slightly before assembly to prevent melting our cake batter during layering.
Fresh fruit delivers optimal flavor and texture for our coffee cake. Frozen strawberries can work after proper thawing but fresh ingredients provide superior results.
Making the Crumb Topping
We create our crumb topping by combining brown sugar, flour, and cinnamon in a separate mixing bowl. These dry ingredients form the base of our delicious topping layer.
Cold butter becomes the key to achieving perfect crumb texture. We cut the cold butter into our dry mixture using a pastry cutter or fork until it resembles coarse crumbs throughout.
For variation we can melt the butter and stir it directly into the flour and sugar mixture. This method creates a slightly different crumb texture that still delivers excellent results.
We ensure our topping mixture is evenly distributed with no large butter chunks remaining. The finished crumb topping gets set aside until we’re ready for final cake assembly.
Instructions
Now that we have our ingredients prepped and equipment ready, let’s jump into creating this delicious strawberry rhubarb coffee cake. We’ll work through each component systematically to ensure perfect results every time.
Making the Coffee Cake Batter
We start by combining all our dry ingredients in a large mixing bowl. Whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.
Next, we cut in 1/2 cup cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. The butter should be distributed throughout but still visible in small pieces.
In a separate bowl, we whisk together 3/4 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract until smooth. Pour this wet mixture into our flour mixture and stir gently until just combined. We want to avoid overmixing as this can make our coffee cake tough and dense.
Assembling the Cake
We begin assembly by spreading half of our prepared batter into our greased 9×13-inch baking dish. Use a spatula to create an even layer that reaches all corners of the pan.
Our prepared strawberry rhubarb filling comes next. We spoon the cooled fruit mixture evenly over the first batter layer, leaving a small border around the edges to prevent overflow during baking.
The remaining coffee cake batter gets dolloped over the fruit filling in spoonfuls. We don’t need perfect coverage since the batter will spread during baking. Gently spread the dollops to create as even a layer as possible.
Finally, we sprinkle our prepared crumb topping evenly over the entire surface. The crumbs should cover the batter completely for that signature coffee cake texture and appearance.
Baking the Coffee Cake
We preheat our oven to 350°F and position the rack in the center. Place our assembled coffee cake on the middle rack and bake for 50 to 60 minutes.
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and the filling should be bubbling around the edges.
We remove the cake from the oven and let it cool completely in the pan before serving. This cooling time allows the filling to set properly and makes slicing much easier. The complete cooling process takes about 2 hours at room temperature.
Cooling and Serving
Proper cooling transforms our freshly baked strawberry rhubarb coffee cake from a delicate structure into a perfectly sliceable dessert. We let the cake rest in its baking dish on a wire rack for 15 to 20 minutes after removing it from the oven. This cooling period allows the fruit filling to set properly and prevents the juicy strawberry and rhubarb mixture from being too runny when we cut into it.
The structure needs time to stabilize before serving. We resist the temptation to slice immediately even though the enticing aroma filling our kitchen. Those extra minutes ensure clean cuts and beautiful presentation when we serve our coffee cake.
| Cooling Stage | Time Required | Purpose |
|---|---|---|
| Initial cooling | 15-20 minutes | Structure setting |
| Complete cooling | 45-60 minutes | Easiest handling |
| Room temperature serving | 1-2 hours | Optimal texture |
We cut our cooled coffee cake into neat squares or rectangles using a sharp knife. The golden brown streusel topping should hold together beautifully while the tender cake base provides the perfect foundation for each slice.
Our strawberry rhubarb coffee cake shines when served warm or at room temperature. We pair it with freshly brewed coffee or tea to complement the fruity flavors and enhance the overall experience. The contrast between the hot beverage and the sweet tart cake creates a delightful balance.
For special occasions we elevate our serving presentation with vanilla ice cream or fresh whipped cream. These creamy accompaniments provide richness that balances the tart rhubarb notes while adding luxurious texture to each bite. We can also serve the cake plain for those who prefer less sweetness and want to savor the natural fruit flavors.
Storage becomes simple once our cake reaches room temperature. We cover leftovers with plastic wrap or transfer them to an airtight container where they stay fresh for up to three days at room temperature or five days refrigerated.
Storage Instructions
Room Temperature Storage
We recommend storing your strawberry rhubarb coffee cake in a tightly covered container at room temperature for optimal freshness. This method keeps the cake moist and flavorful for up to two days. The crumb topping maintains its delightful texture when stored properly at room temperature.
Refrigerated Storage
Refrigeration extends the life of your coffee cake significantly. Store the cake in the refrigerator for up to five days while maintaining its quality and taste. This method works particularly well if you want to enjoy slices throughout the week.
Freezer Storage
Freezing offers the longest storage option for your coffee cake. Allow the cake to cool completely before wrapping it tightly in plastic wrap. Add a layer of foil or place it in a freezer safe container for extra protection against freezer burn.
| Storage Method | Duration | Container Type |
|---|---|---|
| Room Temperature | Up to 2 days | Tightly covered container |
| Refrigerator | Up to 5 days | Covered container |
| Freezer | Up to 3 months | Plastic wrap + foil or freezer bag |
Your frozen coffee cake maintains its quality for up to three months when properly wrapped. We find this method perfect for preparing ahead for special occasions or preserving extra portions.
Storage Tips for Best Results
Thaw frozen strawberries and rhubarb completely before baking if using frozen fruit. Drain any excess liquid to prevent the cake from becoming soggy during storage. This step ensures your stored cake maintains the perfect texture we achieved during baking.
Room temperature thawing works best when you’re ready to enjoy your frozen cake. The cake returns to its original texture and flavor profile without any additional preparation needed.
Crumb Topping Enhancements
Consider mixing nuts like almonds, pecans, or walnuts into your crumb topping for added texture variation. These additions store well with the cake and provide extra flavor complexity when you serve leftover portions.
Make-Ahead Tips
Preparing components of our strawberry rhubarb coffee cake in advance can streamline your baking process and save valuable time. We recommend starting with the strawberry rhubarb filling since this component benefits most from advance preparation.
Cook the strawberry rhubarb mixture completely and allow it to cool to room temperature before storing it in the refrigerator. This filling can be prepared up to three days ahead of baking. The chilled mixture actually develops deeper flavors as the strawberries and rhubarb meld together with the sugar and spices.
Prepare the streusel topping ingredients by combining the brown sugar, flour, and cinnamon in an airtight container. Store this dry mixture at room temperature for up to one week. We suggest keeping the cold butter separate until you’re ready to assemble the coffee cake, as incorporating it too early will compromise the crumbly texture we want to achieve.
Mix the coffee cake batter just before assembling and baking for optimal results. The leavening agents work most effectively when the batter goes directly into the oven after preparation. Fresh batter ensures our coffee cake maintains its tender crumb and proper rise.
Assemble the entire coffee cake the night before serving if your schedule requires it. Cover the unbaked assembled cake tightly with plastic wrap and refrigerate overnight. Remove it from the refrigerator 30 minutes before baking to bring it closer to room temperature, then bake as directed.
Store leftover baked coffee cake portions individually wrapped in plastic wrap and frozen for up to three months. Thaw individual pieces at room temperature for about 30 minutes, or warm them gently in a 300°F oven for 5 to 8 minutes before serving.
Recipe Variations
We’ve designed this strawberry rhubarb coffee cake to accommodate different dietary needs and preferences. These variations maintain the same delicious flavor balance while making the recipe accessible to everyone.
Gluten-Free Option
We recommend replacing the all-purpose flour with a gluten-free flour blend for those avoiding gluten. Almond flour, coconut flour, or a commercial gluten-free mix work exceptionally well in this recipe. The liquid content requires adjustment since gluten-free flours absorb more moisture than traditional wheat flour.
| Ingredient | Traditional Amount | Gluten-Free Adjustment |
|---|---|---|
| Flour | 3 cups all-purpose | 3 cups gluten-free blend |
| Liquid | As specified | Increase by 2-4 tablespoons |
| Binding Agent | None | Add 1 teaspoon xanthan gum |
Adding xanthan gum improves the texture and prevents crumbling. We suggest testing the batter consistency and adding liquid gradually until you achieve the right texture. The finished cake maintains the same tender crumb and delicious flavor profile.
Dairy-Free Alternative
We can easily transform this recipe for dairy-free diets by making simple substitutions. Replace the sour cream with non-dairy yogurt or a dairy-free sour cream alternative for the cake batter. Coconut cream works particularly well and adds subtle richness.
The crumb topping requires dairy-free butter or coconut oil instead of regular butter. We recommend using cold coconut oil for the best texture results. Dairy-free butter alternatives maintain the same measurements as traditional butter.
These substitutions preserve the moisture and flavor while accommodating dietary restrictions. The fruit filling remains naturally dairy-free, so no changes are needed there. We’ve found these alternatives create an equally delicious coffee cake that everyone can enjoy.
Troubleshooting Tips
Even experienced bakers encounter challenges when making strawberry rhubarb coffee cake. We’ve compiled answers to the most common issues to help you achieve perfect results every time.
Cake Too Dense or Heavy
Dense coffee cake typically results from overmixing the batter or using too much flour. We recommend mixing the batter until just combined after adding the buttermilk mixture. Measure flour by spooning it into measuring cups and leveling with a knife rather than scooping directly from the container.
Fruit Filling Too Watery
Watery filling occurs when strawberries and rhubarb release excess moisture during baking. Cook the fruit mixture with cornstarch and lemon juice until properly thickened before assembly. Allow the filling to cool completely so it maintains its jammy texture when layered in the cake.
Crumb Topping Falls Off
Loose streusel topping happens when butter becomes too warm during preparation. Keep butter cold and cut it into small pieces before incorporating into the flour mixture. Press the crumb topping gently onto the cake surface before baking to help it adhere properly.
Cake Sticks to Pan
Sticking issues disappear with proper pan preparation. Line your baking dish with parchment paper and apply non-stick spray for easy removal. Allow the cake to cool for the recommended 15 to 20 minutes before attempting to cut or serve.
Uneven Baking
Hot spots in your oven can cause uneven browning or cooking. Rotate the pan halfway through the 40 to 45 minute baking time for consistent results. Cover the top with aluminum foil if the crumb topping browns too quickly while the center remains underdone.
Soggy Bottom Layer
Excess moisture from fruit can create a soggy bottom crust. Spread the first layer of batter evenly and ensure your fruit filling has cooled and thickened properly before assembly. Baking at the correct moderate temperature prevents the bottom from becoming too moist.
Cake Cracks on Top
Surface cracks indicate the oven temperature is too high or the cake is overbaked. Check your oven temperature with a thermometer and reduce heat if necessary. Test for doneness with a toothpick inserted into the cake portion rather than the fruit filling.
Conclusion
We’ve shared everything you need to create this irresistible strawberry rhubarb coffee cake that’ll become your go-to recipe for any occasion. With our detailed instructions and helpful tips you’re equipped to tackle this delicious treat whether you’re a beginner or seasoned baker.
The beauty of this recipe lies in its flexibility – you can make it ahead store leftovers for days and even adapt it for different dietary needs. Our troubleshooting guide ensures you’ll get perfect results every single time.
Now it’s time to gather your ingredients and start baking. We’re confident this strawberry rhubarb coffee cake will quickly earn a permanent spot in your recipe collection and bring joy to everyone who tastes it.
Frequently Asked Questions
What makes this strawberry rhubarb coffee cake special?
This coffee cake perfectly balances sweet strawberries with tart rhubarb, creating a delightful flavor combination. The tender cake base, juicy fruit filling, and crispy crumb topping work together to create bakery-quality results. It’s versatile enough for breakfast, brunch, or dessert, and the recipe is simple enough for bakers of all skill levels to master.
What ingredients do I need for the strawberry rhubarb coffee cake?
The recipe requires three main components: a coffee cake base (flour, sugar, butter, egg, milk, baking powder, vanilla, salt), strawberry rhubarb filling (fresh strawberries, rhubarb, sugar, cornstarch, lemon juice, cinnamon), and crumb topping (flour, brown sugar, cold butter, salt, cinnamon). All ingredients are commonly available and create the perfect balance of flavors.
What equipment is essential for making this coffee cake?
You’ll need a 9×13-inch baking dish or 12-inch cast-iron skillet, large saucepan, mixing bowls, measuring cups and spoons, aluminum foil, and a wire rack. Having all equipment ready before starting streamlines the baking process and helps achieve professional-quality results. The right tools ensure proper mixing, baking, and cooling for the best texture.
How long does the strawberry rhubarb coffee cake last?
Store the cake covered at room temperature for up to 2-3 days for optimal freshness. Refrigeration extends its life to 5 days, while properly wrapped portions can be frozen for up to 3 months. The cake maintains its flavor and texture best when stored in airtight containers and brought to room temperature before serving.
Can I make this coffee cake ahead of time?
Yes! Prepare the strawberry rhubarb filling in advance as it develops deeper flavors when chilled. The streusel topping can be mixed and stored at room temperature. Mix the coffee cake batter just before baking for best results. The assembled cake can even be refrigerated overnight before baking, making it perfect for planned brunches.
Are there gluten-free and dairy-free options for this recipe?
Absolutely! For gluten-free versions, substitute with a gluten-free flour blend and add xanthan gum for better texture. For dairy-free options, replace sour cream with non-dairy yogurt and use dairy-free butter or coconut oil in the crumb topping. These substitutions maintain the same delicious flavor profile while accommodating dietary restrictions.
What should I do if my coffee cake turns out too dense or watery?
Dense cake usually results from overmixing the batter or using too much flour. Mix ingredients just until combined and measure flour accurately. Watery filling occurs when fruit isn’t properly drained or cornstarch is insufficient. Always drain excess juices and ensure cornstarch is evenly distributed. Proper cooling time also helps the filling set correctly.
How do I know when the coffee cake is properly baked?
The cake is done when the crumb topping is golden brown and a toothpick inserted into the cake portion comes out clean or with just a few moist crumbs. The fruit filling should be bubbling around the edges. Baking typically takes 45-55 minutes at 350°F, but oven temperatures vary, so visual cues are most reliable.
