There’s something truly magical about the combination of strawberries and rhubarb. It’s a pairing that sings of spring and early summer, bringing together the natural sweetness of ripe strawberries with the delightful tartness of rhubarb. While this duo often finds its way into pies and crumbles, a strawberry rhubarb coffee cake takes this classic combination to a new level. It’s a buttery, tender cake with a hidden layer of sweet-tart fruit filling and a glorious, crunchy streusel topping.
This isn’t just any coffee cake; it’s a celebration of seasonal flavors. Imagine a sunny morning, a warm cup of coffee, and a generous slice of this amazing cake. Its moist crumb, the surprising burst of flavor from the fruit, and that irresistible crumbly topping make it the perfect companion for a quiet moment alone or for sharing with loved ones at a weekend brunch. This recipe is designed to be a showstopper, one that will have everyone asking for the recipe. So, let’s dive into everything you need to know to bake this delicious treat, from its history to step-by-step instructions, and even some fun variations.
What is a Strawberry Rhubarb Coffee Cake?
A strawberry rhubarb coffee cake is a delightful baked good that perfectly balances a rich, moist cake with a vibrant, flavorful fruit filling and a crunchy, buttery streusel topping. The term “coffee cake” can be a bit misleading; it doesn’t actually contain coffee. Instead, it’s a cake traditionally served with coffee, often as part of a breakfast, brunch, or an afternoon snack. The star of this particular cake is the fruit filling, which features the quintessential spring pairing of sweet strawberries and tangy rhubarb.
The cake batter itself is designed to be tender and buttery, a perfect canvas for the fruit. The addition of buttermilk gives it a slight tang and a wonderfully moist texture. But what truly sets it apart is the crumb topping—a simple yet crucial mixture of flour, sugar, and butter that bakes into a golden, irresistible crust. It adds a textural contrast that makes every bite an experience. Unlike a traditional two-layer cake or a simple loaf, a coffee cake is usually baked in a single pan, often a 9×13-inch baking dish, making it incredibly easy to prepare and serve.
The Sweet and Sour Origin Story of Strawberry Rhubarb
While coffee cake itself has roots in European, particularly German, baking traditions, the pairing of strawberries and rhubarb has a more interesting backstory. Rhubarb, which is technically a vegetable, has been cultivated for centuries, but it was primarily used for medicinal purposes. Its intense tartness meant it was almost inedible on its own.
Everything changed with the widespread availability of sugar in the 18th century. Cooks discovered that they could balance rhubarb’s sourness with a generous amount of sweetness. But the true game-changer came with the rise of modern agriculture and the ability to grow and transport strawberries more widely. The natural sweetness of strawberries was the perfect partner for rhubarb’s sharp flavor. This combination became a staple in classic American desserts like pies and crumbles, especially in regions where both plants thrived.
This strawberry rhubarb combination is a perfect example of how two seemingly opposite flavors can come together to create something truly delicious and iconic. It’s a flavor that evokes nostalgia and the simple pleasure of using fresh, seasonal ingredients.
Essential Ingredients for Your Strawberry Rhubarb Coffee Cake
To create this luscious cake, you’ll need three main components: the fruit filling, the cake batter, and the crumb topping. Here’s a detailed look at the ingredients and why each one is important.
Fruit Filling
- 2 cups chopped fresh rhubarb: Rhubarb is the tart backbone of this filling. Make sure to use fresh stalks and chop them into small pieces so they soften and integrate into the filling.
- 1 (10 oz) package frozen sliced strawberries, thawed: Using frozen strawberries is a great trick. They are picked at peak ripeness and retain their flavor, and when thawed, their juices help create a luscious, jam-like consistency for the filling.
- ⅔ cup white sugar: This balances the tartness of the rhubarb and enhances the sweetness of the strawberries.
- ⅓ cup cornstarch: This is a crucial thickening agent. It prevents the filling from being too runny, ensuring it stays neatly in a layer within the cake.
- 2 tbsp lemon juice: A little bit of acidity brightens the flavors and helps cut through the sweetness, making the filling more vibrant.
Cake Batter
- 3 cups all-purpose flour: The structure of the cake. Make sure to spoon and level the flour to avoid a dense cake.
- 1 cup white sugar: Sweetens the cake and contributes to its moist texture.
- 1 tsp baking powder & 1 tsp baking soda: These are your leavening agents. They work together to give the cake its lift and tender crumb.
- 1 cup cold unsalted butter, cut into pieces: Cold butter is essential here. Cutting it into the dry ingredients creates pockets of steam as the cake bakes, resulting in a light and flaky texture.
- 1 cup buttermilk: The acidity in buttermilk reacts with the baking soda to create a light and tender crumb. It also adds a slight tang that complements the fruit.
- 2 large eggs: Eggs bind the ingredients together and add richness and moisture.
- 1 tsp vanilla extract: Enhances all the other flavors, giving the cake a warm, classic aroma.
Crumb Topping
- ¾ cup white sugar: Provides the sweetness for the topping.
- ½ cup all-purpose flour: Gives the topping its structure.
- ¼ cup cold unsalted butter, cut into pieces: Cold butter is key here as well. Cutting it into the dry ingredients with your fingers or a pastry blender creates those delightful, crumbly bits that become golden and crunchy as they bake.
Step-by-Step Directions and Preparation Method of Strawberry Rhubarb Coffee Cake
Follow these instructions carefully to create a flawless strawberry rhubarb coffee cake.
Step 1: Make the Fruit Filling
In a medium saucepan, combine the sugar and cornstarch. Stir well to eliminate any lumps. Add the chopped rhubarb and thawed strawberries, including their juices. Place the saucepan over medium heat and stir continuously. The mixture will begin to bubble and thicken within about 2 minutes. Once it’s thickened to a jam-like consistency, remove it from the heat. Stir in the lemon juice and set the filling aside to cool completely. It’s important that the filling is cool before you assemble the cake to prevent the cake batter from cooking prematurely.
Step 2: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large bowl, whisk together the flour, sugar, baking powder, and baking soda. Add the cold, cubed butter and use a pastry blender, two knives, or your fingertips to “cut in” the butter until the mixture resembles coarse crumbs. The key is to work quickly so the butter stays cold.
In a separate, smaller bowl, whisk together the buttermilk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until the mixture is moistened. Do not overmix; a few streaks of flour are perfectly fine. Overmixing can lead to a tough cake.
Step 3: Assemble the Cake
Spoon about two-thirds of the cake batter into the prepared baking dish. Use a spatula to spread it evenly across the bottom. The batter will be thick and may be a bit difficult to spread, but just do your best to create an even layer.
Carefully spoon the cooled strawberry rhubarb filling over the batter, spreading it gently to the edges. Now, take the remaining one-third of the batter. The easiest way to do this is to drop small spoonfuls of batter over the filling, then use a spoon or spatula to gently spread and connect them to cover the filling. Don’t worry if the coverage isn’t perfect; it will spread as it bakes.
Step 4: Make the Crumb Topping
In a small bowl, combine the sugar and flour. Add the cold, cubed butter. Using your fingers, a pastry blender, or a fork, mix until a coarse, crumbly texture forms. Sprinkle this mixture generously and evenly over the top of the assembled cake. This is what will give the cake its glorious, crunchy top.
Step 5: Bake and Cool
Place the baking dish in the preheated oven and bake for 45 to 50 minutes. The cake is done when the top is golden brown and a toothpick or wooden skewer inserted into the center of the cake part (not the filling) comes out clean. If the topping starts to brown too quickly, you can loosely tent the pan with aluminum foil for the last 10-15 minutes of baking.
Let the cake cool on a wire rack before slicing and serving. This allows the filling to set completely and makes the cake easier to cut.
Delicious Variations and Serving Suggestions
This strawberry rhubarb coffee cake recipe is fantastic as is, but you can also make a few simple tweaks to customize it.
- Add Spices: A teaspoon of ground cinnamon or a pinch of nutmeg to the crumb topping or the cake batter can add a lovely warmth.
- Nutty Topping: For an extra layer of crunch and flavor, add half a cup of chopped pecans or walnuts to the crumb topping.
- Cream Cheese Swirl: For a richer, tangier cake, consider swirling a softened cream cheese mixture into the batter. Beat 4 ounces of softened cream cheese with 1/4 cup sugar and one egg yolk until smooth, then dollop it over the first layer of batter before adding the fruit.
- Serving: This cake is delicious on its own, but a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla bean ice cream takes it to the next level. It also pairs beautifully with a warm cup of coffee or a glass of cold milk.
Frequently Asked Questions about Strawberry Rhubarb Coffee Cake
Can I use fresh strawberries?
Yes, you can. If you use fresh strawberries, you might need to increase the cornstarch slightly to account for the extra moisture. Be sure to use very ripe strawberries for the best flavor.
What if I don’t have buttermilk?
You can make a buttermilk substitute at home. Just add one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill it to the one-cup line with regular milk. Let it sit for 5-10 minutes until it curdles slightly.
How do I store this cake?
This strawberry rhubarb coffee cake is best stored at room temperature in an airtight container for up to 3 days. If you want to keep it longer, you can store it in the refrigerator for up to a week. For longer storage, you can freeze individual slices.
Can I use a different fruit?
Absolutely! This recipe is very versatile. You could substitute the strawberries and rhubarb with other combinations like raspberries and peaches, blueberries and lemon, or even just a single fruit like apples or plums. The cooking time for the fruit filling may vary.
Why is my cake dry?
A dry cake is usually the result of overmixing the batter or overbaking. Make sure you mix the wet and dry ingredients just until they are combined. Also, check for doneness around the 45-minute mark with a toothpick to avoid overbaking.
Conclusion: Strawberry Rhubarb Coffee Cake
This strawberry rhubarb coffee cake is more than just a recipe; it’s a testament to the joy of seasonal baking and the simple perfection of classic flavor combinations. The combination of the rich, buttery cake, the vibrant and tangy strawberry rhubarb filling, and that perfect, crunchy streusel topping creates a dessert that is both comforting and sophisticated. It’s the kind of bake that makes your kitchen smell incredible and brings a smile to everyone who gets a slice.
Whether you’re an experienced baker or just starting out, this guide provides all the information you need to create a beautiful and delicious cake that will surely become a favorite. So go ahead, embrace the sweetness of the season and bake this wonderful treat for your next gathering or simply for a quiet moment of pure indulgence.
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Strawberry Rhubarb Coffee Cake: The Ultimate Guide to a Springtime Classic
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A strawberry rhubarb coffee cake is a delightful baked good that perfectly balances a rich, moist cake with a vibrant, flavorful fruit filling and a crunchy, buttery streusel topping. The term “coffee cake” can be a bit misleading; it doesn’t actually contain coffee. Instead, it’s a cake traditionally served with coffee, often as part of a breakfast, brunch, or an afternoon snack. The star of this particular cake is the fruit filling, which features the quintessential spring pairing of sweet strawberries and tangy rhubarb.
Ingredients
Fruit Filling
- 2 cups chopped fresh rhubarb
- 1 (10 oz) package frozen sliced strawberries, thawed
- ⅔ cup white sugar
- ⅓ cup cornstarch
- 2 tbsp lemon juice
Cake Batter
- 3 cups all-purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup cold unsalted butter, cut into pieces
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
Crumb Topping
- ¾ cup white sugar
- ½ cup all-purpose flour
- ¼ cup cold unsalted butter, cut into pieces
Instructions
- Make the filling: In a saucepan, combine sugar and cornstarch. Stir in rhubarb and strawberries. Simmer over medium heat until thickened (about 2 minutes). Remove from heat, stir in lemon juice, and let cool.
- Prepare the batter: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, mix flour, sugar, baking powder, and baking soda. Cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk, eggs, and vanilla. Stir into flour mixture until just moistened.
- Assemble: Spoon ⅔ of the batter into the prepared pan. Spread cooled fruit filling over top. Cover with remaining batter.
- Make the topping: Mix sugar and flour. Cut in butter until crumbly. Sprinkle over the cake.
- Bake: Bake for 45–50 minutes until golden and a tester comes out clean. Cool on a wire rack before slicing.
Notes
This coffee cake is best enjoyed slightly warm with a cup of coffee or tea. For an extra treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream. You can also swap rhubarb for raspberries or blueberries when they’re in season for a fruity twist.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40
Keywords: Strawberry Rhubarb Crumble Cake, Rhubarb and Strawberry Coffee Cake
