Tasty Strawberry Rhubarb Coffee Cake

If you ask me, strawberry rhubarb is one of the best flavor combos out there.

This coffee cake brings together tart rhubarb and sweet strawberries in a soft, buttery cake that’s perfect for breakfast or dessert. The fruit filling gets thick and jammy while it bakes, and a cinnamon-brown sugar streusel adds a nice crunch on top.

It’s made with sour cream in the batter, which keeps everything moist and tender. The streusel topping melts into little pockets of sweetness as it bakes.

It’s the kind of cake you’ll want to make all spring and summer long, especially when rhubarb season hits.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for this coffee cake, and you’ll find it in grocery stores during spring and early summer when it’s in season. The stalks can range from green to deep red, and while the red varieties look prettier, the color doesn’t actually affect the flavor – both taste equally tart and delicious. When selecting rhubarb, look for firm, crisp stalks and avoid any that feel soft or look dried out at the ends. If fresh rhubarb isn’t available, you can use frozen rhubarb instead – just make sure to thaw it completely and drain off any excess liquid before measuring it out for your recipe.

Options for Substitutions

This coffee cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Rhubarb: If rhubarb isn’t in season or you can’t find it, you can use all strawberries (about 5 cups total) or mix in other berries like raspberries or blueberries. The filling will be a bit sweeter without the rhubarb’s tartness.
• Sour cream: Greek yogurt works great as a substitute – use the same amount and your cake will turn out just as moist. Plain yogurt also works, though it’s slightly thinner.
• Cornstarch: You can use tapioca starch or arrowroot powder in the same amount for thickening the fruit filling. Both work similarly to cornstarch.
• Brown sugar: If you’re out of brown sugar for the topping, mix 1 1/3 cups white sugar with 1 tablespoon molasses, or just use white sugar on its own.
• Butter: While butter gives the best flavor, you can use margarine or coconut oil if needed. Just make sure whatever you use is cold for the topping to get that nice crumbly texture.
• Baking powder and baking soda: These two are essential for this recipe – don’t substitute them as they work together to give the cake its proper rise and texture.

Watch Out for These Mistakes While Baking

The biggest mistake with coffee cake is underbaking the center, which leaves you with a gummy, uncooked middle – since the fruit layer adds moisture, always test the center with a toothpick and make sure it comes out clean or with just a few crumbs.

When spreading the second layer of batter over the fruit filling, don’t worry about making it perfect – dollop spoonfuls of batter across the top and gently spread, as trying to spread it too smoothly can mix the fruit into the batter and create a mess.

To prevent a soggy bottom layer, make sure your fruit mixture has cooled for at least 10 minutes and thickened properly before adding it to the cake, and if it looks too runny, cook it a bit longer until it reaches a jam-like consistency.

Finally, resist the urge to cut into the cake while it’s still warm, as letting it cool completely allows the layers to set and makes slicing much cleaner and easier.

What to Serve With Strawberry Rhubarb Coffee Cake?

This coffee cake is perfect for brunch alongside a hot cup of coffee or tea, but it also makes a great dessert with a scoop of vanilla ice cream on the side. I love serving it warm with a dollop of whipped cream or even some Greek yogurt for breakfast – the tanginess pairs really nicely with the sweet strawberry-rhubarb filling. If you’re having people over for brunch, set it out with some fresh fruit, scrambled eggs, and crispy bacon for a complete spread. You can also wrap up individual slices and pack them for an easy grab-and-go breakfast or afternoon snack throughout the week.

Storage Instructions

Store: This coffee cake stays moist and delicious for several days. Just cover it tightly with plastic wrap or aluminum foil and keep it at room temperature for up to 2 days, or in the fridge for up to 5 days. The fruit filling might make it a bit softer after a day or two, but it still tastes great!

Freeze: You can freeze the whole cake or individual slices for later. Wrap pieces tightly in plastic wrap, then again in foil, and freeze for up to 3 months. This is a great way to enjoy strawberry rhubarb season all year long!

Serve: For the best flavor, let refrigerated slices sit at room temperature for about 20 minutes before serving. If you froze it, thaw overnight in the fridge or at room temperature for a few hours. A quick 10-15 second zap in the microwave can warm it up nicely too.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4800-5200
• Protein: 50-60 g
• Fat: 200-230 g
• Carbohydrates: 700-750 g

Ingredients

For the filling:

• 3 cups rhubarb (cut into 1/2-inch pieces for even cooking)
• 2 cups strawberries (hulled and quartered)
• 1/2 cup sugar
• 1/4 cup plus 2 tsp cornstarch (I use Argo to ensure a clear, thick filling)
• 2 tbsp water
• 1 tsp lemon zest

For the topping:

• 1 1/3 cups brown sugar
• 1/2 cup flour
• 1 tsp cinnamon
• 6 tbsp butter (cold and cubed into 1/4-inch pieces)

For the cake:

• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 1 1/2 cups sugar
• 4 eggs (room temperature, about 70°F)
• 2 1/2 tsp vanilla
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 3 cups flour (I always use King Arthur all-purpose flour)
• 1 1/2 cups sour cream (full-fat gives better texture and moisture)

Step 1: Prepare the Mise en Place and Preheat

• 3 cups rhubarb
• 2 cups strawberries

Preheat your oven to 350°F and grease a 9×13 inch baking dish (or similar size).

While the oven heats, cut the rhubarb into 1/2-inch pieces and quarter the strawberries, keeping them separate.

Measure out all dry ingredients for both the crumb topping and cake batter into separate bowls so everything is ready to go.

This upfront organization prevents mistakes and keeps the baking process smooth.

Step 2: Cook the Strawberry-Rhubarb Filling

• 3 cups rhubarb
• 2 cups strawberries
• 1/2 cup sugar
• 1/4 cup plus 2 tsp cornstarch
• 2 tbsp water
• 1 tsp lemon zest

In a medium saucepan over medium heat, combine the rhubarb, strawberries, 1/2 cup sugar, cornstarch, water, and lemon zest.

Stir frequently and cook for about 5 minutes until the mixture becomes syrupy and the fruit begins to soften but still holds its shape.

The cornstarch will thicken the filling and prevent it from being watery in the finished cake.

Set the filling aside to cool slightly while you prepare the batter.

Step 3: Make the Crumb Topping

• 1 1/3 cups brown sugar
• 1/2 cup flour
• 1 tsp cinnamon
• 6 tbsp butter

In a small bowl, combine the brown sugar, 1/2 cup flour, and cinnamon.

Add the 6 tbsp cold butter (cubed into 1/4-inch pieces) and use your fingertips or a fork to work the mixture until it resembles coarse breadcrumbs with pea-sized clumps throughout.

I like to use cold butter straight from the fridge for the best texture—the small pieces create those desirable crumbly pockets.

Set this mixture aside until you’re ready to top the cake.

Step 4: Cream Butter and Sugar for the Cake Batter

• 3/4 cup butter
• 1 1/2 cups sugar

In a large bowl, beat the 3/4 cup softened butter and 1 1/2 cups sugar together using an electric mixer on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color.

This creaming process incorporates air into the batter, which helps the cake rise and creates a tender crumb.

Scrape down the bowl occasionally to ensure everything is evenly combined.

Step 5: Incorporate Eggs and Vanilla into the Batter

• 4 eggs
• 2 1/2 tsp vanilla

Add the 4 room-temperature eggs one at a time to the creamed butter-sugar mixture, beating on medium speed after each addition until fully incorporated before adding the next.

Pour in the vanilla and mix until combined.

Room-temperature eggs blend more smoothly into the batter, creating a better emulsion and resulting in a more tender cake.

Scrape the bowl as needed to ensure no streaks remain.

Step 6: Combine Dry Ingredients and Finish the Batter

• 3 cups flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 cups sour cream

In a separate small bowl, whisk together the 3 cups flour, baking powder, baking soda, and salt.

Reduce your mixer speed to low and alternately add the dry mixture and sour cream to the batter, starting and ending with the dry mixture (add dry, then sour cream, then dry, then sour cream, then dry).

Mix just until combined after each addition—overmixing at this point can make the cake tough.

The sour cream adds moisture and tanginess that balances the tartness of the rhubarb and strawberries.

Step 7: Assemble and Bake the Coffee Cake

• batter from Step 6
• strawberry-rhubarb filling from Step 2
• crumb topping from Step 3

Spread half of the batter from Step 6 evenly into the prepared baking dish.

Pour the cooled strawberry-rhubarb filling from Step 2 over the batter, spreading it in an even layer.

Dollop the remaining batter over the filling and gently spread it to cover (it doesn’t need to be perfectly even).

Sprinkle the crumb topping from Step 3 evenly over the batter.

Bake at 350°F for 50-60 minutes until a toothpick inserted into the cake portion (avoiding the fruit) comes out clean or with just a few moist crumbs.

The top should be golden brown.

Cool the cake completely in the pan on a wire rack before slicing and serving.

Tasty Strawberry Rhubarb Coffee Cake

Delicious Tasty Strawberry Rhubarb Coffee Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Calories: 5000

Ingredients Method

Ingredients

  

For the filling

• 3 cups rhubarb (cut into 1/2-inch pieces for even cooking)
• 2 cups strawberries (hulled and quartered)
• 1/2 cup sugar
• 1/4 cup plus 2 tsp cornstarch (I use Argo to ensure a clear, thick filling)
• 2 tbsp water
• 1 tsp lemon zest

For the topping

• 1 1/3 cups brown sugar
• 1/2 cup flour
• 1 tsp cinnamon
• 6 tbsp butter (cold and cubed into 1/4-inch pieces)

For the cake

• 3/4 cup butter (I like Kerrygold unsalted butter for this)
• 1 1/2 cups sugar
• 4 eggs (room temperature, about 70°F)
• 2 1/2 tsp vanilla
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 3 cups flour (I always use King Arthur all-purpose flour)
• 1 1/2 cups sour cream (full-fat gives better texture and moisture)

Method

 

1. Preheat your oven to 350°F and grease a 9x13 inch baking dish (or similar size). While the oven heats, cut the rhubarb into 1/2-inch pieces and quarter the strawberries, keeping them separate. Measure out all dry ingredients for both the crumb topping and cake batter into separate bowls so everything is ready to go. This upfront organization prevents mistakes and keeps the baking process smooth.
2. In a medium saucepan over medium heat, combine the rhubarb, strawberries, 1/2 cup sugar, cornstarch, water, and lemon zest. Stir frequently and cook for about 5 minutes until the mixture becomes syrupy and the fruit begins to soften but still holds its shape. The cornstarch will thicken the filling and prevent it from being watery in the finished cake. Set the filling aside to cool slightly while you prepare the batter.
3. In a small bowl, combine the brown sugar, 1/2 cup flour, and cinnamon. Add the 6 tbsp cold butter (cubed into 1/4-inch pieces) and use your fingertips or a fork to work the mixture until it resembles coarse breadcrumbs with pea-sized clumps throughout. I like to use cold butter straight from the fridge for the best texture—the small pieces create those desirable crumbly pockets. Set this mixture aside until you're ready to top the cake.
4. In a large bowl, beat the 3/4 cup softened butter and 1 1/2 cups sugar together using an electric mixer on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the batter, which helps the cake rise and creates a tender crumb. Scrape down the bowl occasionally to ensure everything is evenly combined.
5. Add the 4 room-temperature eggs one at a time to the creamed butter-sugar mixture, beating on medium speed after each addition until fully incorporated before adding the next. Pour in the vanilla and mix until combined. Room-temperature eggs blend more smoothly into the batter, creating a better emulsion and resulting in a more tender cake. Scrape the bowl as needed to ensure no streaks remain.
6. In a separate small bowl, whisk together the 3 cups flour, baking powder, baking soda, and salt. Reduce your mixer speed to low and alternately add the dry mixture and sour cream to the batter, starting and ending with the dry mixture (add dry, then sour cream, then dry, then sour cream, then dry). Mix just until combined after each addition—overmixing at this point can make the cake tough. The sour cream adds moisture and tanginess that balances the tartness of the rhubarb and strawberries.
7. Spread half of the batter from Step 6 evenly into the prepared baking dish. Pour the cooled strawberry-rhubarb filling from Step 2 over the batter, spreading it in an even layer. Dollop the remaining batter over the filling and gently spread it to cover (it doesn't need to be perfectly even). Sprinkle the crumb topping from Step 3 evenly over the batter. Bake at 350°F for 50-60 minutes until a toothpick inserted into the cake portion (avoiding the fruit) comes out clean or with just a few moist crumbs. The top should be golden brown. Cool the cake completely in the pan on a wire rack before slicing and serving.