Strawberry Rhubarb Coffee Cake

Name: Strawberry Rhubarb Coffee Cake
Prep time: 45 min
Total time: 100 min
Yield: 12
Ingredients: ⅔ cup granulated sugar; ⅓ cup cornstarch; 2 cups diced rhubarb; 1 (10 ounce) package of frozen sliced strawberries (thawed); 2 tablespoons lemon juice; 3 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 cup cold unsalted butter (diced); 1 cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; ¾ cup granulated sugar; ½ cup all-purpose flour; ¼ cup cold unsalted butter (diced)

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Strawberry Rhubarb Coffee Cake

Are you a fan of sweet and tangy flavors? Do you enjoy a warm and comforting slice of coffee cake with your morning cup of joe? If so, then you’re in for a treat with this delightful Strawberry Rhubarb Coffee Cake! This recipe combines the juicy sweetness of strawberries with the tartness of rhubarb to create a mouthwatering dessert that will surely satisfy your cravings.

The Perfect Combination

Imagine biting into a slice of this coffee cake and experiencing a burst of flavors in your mouth. The strawberries bring a natural sweetness, while the rhubarb adds a tangy punch. These two ingredients complement each other perfectly, creating a harmonious balance that will keep you coming back for more.

A Symphony of Textures

Not only does this coffee cake offer a delightful medley of flavors, but it also provides a wonderful contrast of textures. The tender cake base provides a soft and moist foundation, while the juicy strawberry and rhubarb pieces add a refreshing burst. And let’s not forget about the streusel topping! It adds a delightful crunch to every bite, making this coffee cake a truly satisfying treat.

A Versatile Delight

This Strawberry Rhubarb Coffee Cake is not only perfect for breakfast or brunch but also makes a fantastic dessert option. Serve it warm with a scoop of vanilla ice cream, and you have a delectable dessert that will impress your guests. It’s versatile, delicious, and guaranteed to bring smiles to everyone’s faces.

Frequently Asked Questions

1. Can I use frozen strawberries and rhubarb for this recipe?

Yes, you can use frozen fruit if fresh isn’t available. Just make sure to thaw and drain the fruit before using it in the recipe.

2. Can I substitute the all-purpose flour with a gluten-free alternative?

Absolutely! You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of this coffee cake.

3. Can I make this coffee cake ahead of time?

Yes, you can prepare the coffee cake in advance and store it in an airtight container at room temperature for up to two days. Reheat it slightly before serving.

4. Can I use other fruits instead of strawberries and rhubarb?

Definitely! Feel free to experiment with different fruits like blueberries, raspberries, or even peaches. The choice is yours!

5. Can I freeze this coffee cake?

Yes, you can freeze this coffee cake for up to three months. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container or freezer bag.

6. Can I omit the streusel topping?

While the streusel topping adds a delightful crunch, you can certainly omit it if you prefer a simpler coffee cake.

7. Can I use a different type of sugar?

Absolutely! You can use brown sugar or even coconut sugar as a substitute for granulated sugar in this recipe.

8. Can I use a different type of pan?

Yes, you can use a different type of baking pan if you don’t have a round cake pan. Just make sure to adjust the baking time accordingly.

In Conclusion

Indulge in the delightful combination of sweet and tangy flavors with this Strawberry Rhubarb Coffee Cake. With its perfect balance of sweetness and tartness, along with its contrasting textures, this coffee cake is sure to become a favorite in your household. Whether you enjoy it for breakfast, brunch, or dessert, this versatile treat is bound to satisfy your cravings. So, grab a slice and savor every bite!

Strawberry Rhubarb Coffee Cake

Prep45 min

Total1 hr 40 min

Servings12

⅔ cup granulated sugar
⅓ cup cornstarch
2 cups diced rhubarb
1 (10 ounce) package of frozen sliced strawberries (, thawed)
2 tablespoons lemon juice
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold unsalted butter (, diced)
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
¾ cup granulated sugar
½ cup all-purpose flour
¼ cup cold unsalted butter (, diced)

To prepare the filling: In a large saucepan, mix together sugar and cornstarch. Add rhubarb and strawberries, then bring to a simmer over medium heat. Cook until thickened, approximately 2 minutes. Remove from heat, stir in lemon juice, and allow to cool.
While the filling is cooling, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
To make the cake: In a large bowl, combine flour, sugar, baking powder, and baking soda. Cut in butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together buttermilk, eggs, and vanilla. Stir wet ingredients into the dry ingredients until just moistened. Spoon 2/3 of the batter into the prepared pan. Spread the cooled filling over the top, then cover with the remaining batter.
To make the topping: In a bowl, combine sugar and flour. Cut in butter until the mixture resembles coarse crumbs. Sprinkle the topping over the batter.
Bake in the preheated oven until the topping is golden brown and a tester inserted in the center comes out clean, approximately 45 to 50 minutes. Allow to cool on a wire rack.

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