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Strawberry Rhubarb Coffee Cake
Strawberry Rhubarb Coffee Cake
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Sweet and fruity strawberry-rhubarb coffee cake with a crispy crumb topping, optionally topped with nuts.
Ingredients:
  • 0.66666668653488 cup sugar
  • 0.33333334326744 cup cornstarch
  • 2 cups chopped rhubarb
  • 1 (10 ounce) package frozen sliced strawberries, thawed
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup cold unsalted butter, cut into pieces
  • 2 large eggs
  • 0.75 cup sugar
  • 0.25 cup cold unsalted butter, cut into pieces
Instructions:
  • Prepare the filling by mixing sugar and cornstarch in a large saucepan. Add rhubarb and strawberries, bring to a gentle simmer over medium heat, and cook until thickened for approximately 2 minutes. Remove from heat, mix in lemon juice, and allow it to cool.
  • As the filling cools, preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish.
  • Create a delicious cake by mixing flour, sugar, baking powder, and baking soda in a large bowl. Add butter and work it in until the mixture looks like coarse crumbs.
  • In a separate bowl, combine buttermilk, eggs, and vanilla, then whisk until smooth. Pour wet mixture into the dry ingredients and stir until just combined. Transfer 2/3 of the batter into the prepared pan, top with the cooled filling, and finish by adding the remaining batter on top.
  • Prepare the topping by mixing sugar and flour in a bowl. Add butter and blend until the mixture forms coarse crumbs. Sprinkle the topping evenly over the batter.
  • Bake in the preheated oven for 45-50 minutes until the topping is golden brown and a tester inserted in the center comes out clean. Then, cool on a wire rack.

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