Strawberry rhubarb coffee cake is a delicious dessert that combines the sweet and tart flavors of strawberries and rhubarb. It is typically made with a buttery cake base, topped with a mixture of sliced strawberries and diced rhubarb, and finished with a crumbly topping made of flour, sugar, and butter. The cake is usually baked in a square or rectangular pan and is often served for breakfast or as a dessert. It is a great way to use up fresh rhubarb and strawberries when they are in season, and it pairs well with a cup of coffee or tea. If you’ve never tried strawberry rhubarb coffee cake before, We highly recommend giving it a try!
Here is a recipe for strawberry rhubarb coffee cake that serves 9-12 people:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 cup diced rhubarb
- 1 cup sliced strawberries
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, chilled and diced
Instructions:
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch square baking pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the melted butter, eggs, and vanilla extract, and stir until the mixture is well combined.
Spread the batter evenly in the prepared baking pan. Top with the diced rhubarb and sliced strawberries.
In a separate mixing bowl, combine the 1/2 cup of flour and 1/2 cup of sugar. Add the chilled diced butter and use a fork or your fingers to mix the ingredients together until the mixture is crumbly. Sprinkle the crumb mixture over the top of the cake.
Bake the cake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for a few minutes before serving.
There are many variations on the basic recipe for strawberry rhubarb coffee cake. Here are a few ideas for variations you could try:
Add some spices to the cake batter or crumb topping for extra flavor. Cinnamon, nutmeg, and allspice all go well with strawberries and rhubarb.
Use a different type of fruit in place of some or all of the strawberries. Raspberries, blueberries, or blackberries would all be delicious options.
Mix some rolled oats into the crumb topping for added texture.
Swap out the all-purpose flour for a different type of flour, such as whole wheat or almond flour, to give the cake a unique flavor and texture.
Top the cake with a drizzle of glaze made from confectioners’ sugar and a little bit of milk or lemon juice.
Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
We hope these ideas inspire you to get creative with your strawberry rhubarb coffee cake! Enjoy!
