Introduction & Inspiration: Layers of Comfort
This Strawberry Rhubarb Coffee Cake is pure comfort in a baking dish! I absolutely adore how it brings together a tender, moist cake, a sweet-tart layer of strawberry-rhubarb filling, and a delightful buttery crumble topping. It’s simply divine.
The inspiration for this recipe came from my love for classic coffee cakes and the vibrant flavors of spring rhubarb paired with sweet strawberries. I wanted to create a dessert that felt special enough for brunch. But easy enough for any day.
What makes this recipe unique is the method for the cake batter – cutting cold butter into the dry ingredients, similar to making scones or biscuits, before adding the wet ingredients. This creates a wonderfully tender crumb that perfectly complements the juicy fruit filling.
This coffee cake is perfect served warm with a cup of coffee or tea. It’s ideal for sharing with family and friends, and it’s a fantastic way to celebrate seasonal fruit.
Nostalgic Appeal (The Comfort of Coffee Cake)
Coffee cake holds a special place in the realm of comfort food. It evokes memories of cozy mornings, casual brunches with friends, church socials, and the simple pleasure of a sweet, crumbly cake enjoyed with a warm beverage.
This Strawberry Rhubarb Coffee Cake taps directly into that nostalgic feeling. The combination of fruit, tender cake, and a crumble topping is classic and universally loved. It feels familiar and welcoming.
The process of layering the batter, fruit filling, and crumble feels like traditional home baking. It’s satisfying to assemble and even more rewarding to eat. A true slice of comfort.
Making this cake brings that comforting, coffee-shop-bakery feeling right into your own kitchen. It’s a delicious way to create warm memories and share simple pleasures.
Homemade Focus (Building Flavor Layer by Layer)
I’m a huge believer in the rewards of homemade baking, and this Strawberry Rhubarb Coffee Cake truly shines when made from scratch. Crafting each layer – the jammy filling, the unique cake batter, the buttery crumble – allows you full control.
The homemade fruit filling, cooked briefly on the stovetop, concentrates the flavors of the strawberries and rhubarb and ensures a perfect consistency. It’s far superior to any canned filling.
The cake batter itself, while using a simple technique of cutting in butter, results in a texture that’s wonderfully tender. And the simple crumble topping adds that irresistible buttery crunch.
This recipe demonstrates that creating delicious layers doesn’t have to be overly complicated. It’s about understanding how simple ingredients and techniques work together to build exceptional flavor and texture.
Flavor Goal: Sweet, Tart, Tender, and Crumbly Perfection
The ultimate flavor goal here is a harmonious blend of sweet, tart, buttery, and slightly spiced notes, with contrasting textures. We want a juicy, sweet-tart fruit filling, sandwiched between layers of tender, moist cake, all crowned with a buttery, sweet crumble.
The strawberry and rhubarb filling provides the bright, fruity core. Cooking it down with sugar and cornstarch creates a jam-like consistency that balances tartness and sweetness beautifully. The lemon juice adds a necessary spark.
The cake layers, made tender by the buttermilk and the cut-in butter method, should be moist and subtly sweet, allowing the fruit to shine. The crumble topping needs to be buttery, sweet, and provide a delightful textural contrast to the soft cake and fruit.
Each bite should offer a combination of these elements – the soft cake, the juicy fruit, and the slightly crunchy crumble. It’s a perfectly balanced and satisfying experience.
Ingredient Insights: Deconstructing the Coffee Cake
Let’s explore the role of each component:
FILLING:
- Fresh or Frozen Rhubarb & Fresh Strawberries: The stars, providing the essential sweet-tart flavor. Frozen rhubarb works well (thaw and drain); fresh strawberries are preferred over frozen for better texture in the filling.
- Lemon Juice: Brightens the fruit flavors and balances sweetness.
- Sugar: Sweetens the tart rhubarb and enhances the strawberries.
- Cornstarch: The thickener, creating a jammy, stable filling that won’t make the cake soggy.
CAKE:
- All-Purpose Flour: Provides the structure.
- Sugar: Sweetens the cake batter.
- Baking Powder & Baking Soda: Chemical leaveners. The baking soda reacts with the acidic buttermilk for a good rise.
- Salt: Balances sweetness and enhances overall flavor.
- Butter (cut into pieces): This is key! Cold butter cut into the flour mixture creates pockets that result in a tender, almost biscuit-like crumb when baked.
- Buttermilk: Adds moisture, tang, and tenderness, and activates the baking soda.
- Eggs (room temperature): Provide richness, structure, and binding.
- Vanilla Extract: Enhances sweetness and flavor complexity.
TOPPING:
- Butter (melted): Binds the topping ingredients and adds richness. Using melted butter creates a slightly denser, richer crumble than using cold cut-in butter.
- All-Purpose Flour: Provides structure for the crumble.
- Sugar: Adds sweetness and helps the crumble crisp up during baking.
Essential Equipment: Your Baking Essentials
This recipe uses standard baking equipment:
- 13×9-inch Baking Dish: Essential for the correct cake thickness and baking time.
- Large Mixing Bowls: For the filling, cake batter, and topping.
- Small Saucepan: For cooking the fruit filling.
- Pastry Blender or Two Knives: Crucial for cutting the butter into the flour for the cake batter.
- Whisk & Rubber Spatula: For mixing and stirring.
- Measuring Cups and Spoons: For accurate baking.
- Wire Rack: For cooling the finished cake.
List of Ingredients with Measurements (Layer by Layer)
Here’s your complete ingredient checklist:
FILLING:
- 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
- 1 quart fresh strawberries, mashed (about 4 cups whole)
- 2 tablespoons lemon juice
- 1 cup sugar
- ⅓ cup cornstarch
CAKE:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, cut into pieces (Note: Ensure this is COLD for cutting into flour)
- 1-½ cups buttermilk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
TOPPING:
- ¼ cup butter
- ¾ cup all-purpose flour
- ¾ cup sugar
Optional for Serving:
- Whipped cream
Ensure butter for the cake batter is cold, while butter for the topping is melted.
Step-by-Step Instructions: Building Your Coffee Cake Layers
Let’s bake this delightful Strawberry Rhubarb Coffee Cake:
1. Make the Fruit Filling:
In a large saucepan, combine the chopped rhubarb, mashed strawberries, and lemon juice.
Cover and cook over medium heat for 5 minutes, allowing the fruit to start softening and releasing juices.
In a small bowl, combine the 1 cup sugar and the cornstarch. Stir this mixture into the saucepan with the fruit.
Bring the mixture to a boil, stirring constantly.
Cook and stir for 2 minutes more, or until the filling has thickened noticeably.
Remove the saucepan from the heat and set the filling aside.
2. Prepare Oven and Combine Dry Cake Ingredients:
Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish.
In a large bowl, combine the 3 cups all-purpose flour, 1 cup sugar, baking powder, baking soda, and salt. Whisk them together.
3. Cut in Butter for Cake Batter:
Cut the 1 cup of cold butter pieces into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Add Wet Cake Ingredients:
In a separate bowl, beat the buttermilk, room temperature eggs, and vanilla extract together.
Stir the wet ingredients into the crumb mixture just until combined. Do not overmix; the batter will be somewhat thick.
5. Layer the Cake:
Spread half of the batter evenly into the bottom of the greased 13×9-inch baking dish.
Carefully spread the reserved strawberry-rhubarb filling evenly over the bottom layer of batter.
Drop the remaining batter by tablespoonfuls over the fruit filling. It doesn’t need to cover completely; it will spread during baking.
6. Make and Add the Topping:
For the topping, melt the ¼ cup of butter in a small saucepan over low heat (or in the microwave).
Remove from heat. Stir in the ¾ cup all-purpose flour and ¾ cup sugar until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the batter.
7. Prepare for Baking & Bake:
Lay a sheet of aluminum foil on the lower oven rack to catch any potential juice spillovers during baking.
Place the coffee cake on the middle oven rack.
Bake for 40-45 minutes, or until the topping is golden brown and a toothpick inserted into the cake portion (avoiding the filling) near the center comes out clean.
8. Cool and Serve:
Cool the coffee cake completely on a wire rack before cutting and serving. This allows the filling to fully set.
If desired, serve slices warm or at room temperature with whipped cream and additional orange zest. Enjoy!
Troubleshooting: Ensuring Tender Cake and Set Filling
Coffee cakes with fruit layers can sometimes be tricky:
Problem: Cake Layer is Tough or Dry
Cause: Overmixing the batter after adding liquids; baking too long; butter not properly cut into dry ingredients. Solution: Mix just until combined. Use cold butter cut into pea-sized pieces. Start checking for doneness at the lower end of the bake time.
Problem: Filling is Too Runny (even after cooling)
Cause: Not cooked long enough on the stovetop; incorrect cornstarch measurement; too much liquid from fruit (especially frozen). Solution: Ensure filling boils and thickens visibly before removing from heat. Measure cornstarch accurately. Drain thawed frozen fruit well.
Problem: Crumble Topping is Soggy or Burned
Cause: Butter too warm when making crumble (soggy); oven too hot or baked too long (burned). Solution: Ensure butter is just melted for the topping, not hot. Tent with foil if topping browns too quickly. Check oven temp.
Problem: Cake sunk in the middle. Cause: Underbaking, oven door opened too early, leavening agents expired. Solution: Bake until toothpick is clean. Avoid opening oven door. Check expiration dates.
Tips and Variations: Customizing Your Coffee Cake
Make this comforting cake your own:
- Buttermilk Substitute: If you don’t have buttermilk, make a quick substitute: add 1 ½ tablespoons of white vinegar or lemon juice to a measuring cup, then add milk (regular or 2%) to reach the 1 ½ cup line. Let stand for 5 minutes before using.
- Nutty Crumble: Add ½ cup of chopped pecans or walnuts to the crumble topping mixture for extra flavor and crunch.
- Spice it Up: Add ½ teaspoon of ground ginger or cardamom to the cake batter or crumble topping.
- Different Fruits: Swap some or all of the rhubarb/strawberries for peaches, blueberries, apples, or cherries (adjust sugar and cornstarch slightly based on fruit juiciness).
- Citrus Swap: Use lemon zest instead of orange zest in the cake batter for a brighter citrus note.
Serving and Pairing Suggestions: Perfect for Brunch or Dessert
This coffee cake is wonderfully versatile:
Serving Suggestions:
- Serve warm or at room temperature.
- Delicious on its own, but even better with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
- Perfect for brunch, afternoon tea, or as a comforting dessert after dinner.
Pairing Suggestions:
- Beverages: Coffee (of course!), tea (black or herbal), milk, or even a glass of cider.
- Alongside: Serve with a simple fruit salad for brunch, or as the star dessert.
Nutritional Information (Approximate, as of March 27, 2025)
Here’s an approximate nutritional breakdown per piece (assuming 12 servings from a 13×9 pan):
- Calories: 328
- Fat: 12g (7g saturated fat)
- Cholesterol: 53mg
- Sodium: 285mg
- Carbohydrate: 51g (30g sugars, 2g fiber)
- Protein: 4g
This information is based on the provided nutrition facts. Enjoy this comforting treat!
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Strawberry Rhubarb Coffee Cake
Description
This Strawberry Rhubarb Coffee Cake is pure comfort in a baking dish! I absolutely adore how it brings together a tender, moist cake, a sweet-tart layer of strawberry-rhubarb filling, and a delightful buttery crumble topping. It’s simply divine
Ingredients
FILLING:
- 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
- 1 quart fresh strawberries, mashed (about 4 cups whole)
- 2 tablespoons lemon juice
- 1 cup sugar
- ⅓ cup cornstarch
CAKE:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, cut into pieces (Note: Ensure this is COLD for cutting into flour)
- 1–½ cups buttermilk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
TOPPING:
- ¼ cup butter
- ¾ cup all-purpose flour
- ¾ cup sugar
Optional for Serving:
- Whipped cream
Instructions
1. Make the Fruit Filling:
In a large saucepan, combine the chopped rhubarb, mashed strawberries, and lemon juice.
Cover and cook over medium heat for 5 minutes, allowing the fruit to start softening and releasing juices.
In a small bowl, combine the 1 cup sugar and the cornstarch. Stir this mixture into the saucepan with the fruit.
Bring the mixture to a boil, stirring constantly.
Cook and stir for 2 minutes more, or until the filling has thickened noticeably.
Remove the saucepan from the heat and set the filling aside.
2. Prepare Oven and Combine Dry Cake Ingredients:
Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish.
In a large bowl, combine the 3 cups all-purpose flour, 1 cup sugar, baking powder, baking soda, and salt. Whisk them together.
3. Cut in Butter for Cake Batter:
Cut the 1 cup of cold butter pieces into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Add Wet Cake Ingredients:
In a separate bowl, beat the buttermilk, room temperature eggs, and vanilla extract together.
Stir the wet ingredients into the crumb mixture just until combined. Do not overmix; the batter will be somewhat thick.
5. Layer the Cake:
Spread half of the batter evenly into the bottom of the greased 13×9-inch baking dish.
Carefully spread the reserved strawberry-rhubarb filling evenly over the bottom layer of batter.
Drop the remaining batter by tablespoonfuls over the fruit filling. It doesn’t need to cover completely; it will spread during baking.
6. Make and Add the Topping:
For the topping, melt the ¼ cup of butter in a small saucepan over low heat (or in the microwave).
Remove from heat. Stir in the ¾ cup all-purpose flour and ¾ cup sugar until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the batter.
7. Prepare for Baking & Bake:
Lay a sheet of aluminum foil on the lower oven rack to catch any potential juice spillovers during baking.
Place the coffee cake on the middle oven rack.
Bake for 40-45 minutes, or until the topping is golden brown and a toothpick inserted into the cake portion (avoiding the filling) near the center comes out clean.
8. Cool and Serve:
Cool the coffee cake completely on a wire rack before cutting and serving. This allows the filling to fully set.
If desired, serve slices warm or at room temperature with whipped cream and additional orange zest. Enjoy!
Recipe Summary and Q&A: Your Coffee Cake Questions Answered
Let’s recap this lovely Strawberry Rhubarb Coffee Cake!
Summary: This coffee cake features a layer of sweet-tart strawberry-rhubarb filling sandwiched between layers of a tender, orange-scented cake batter (made using a cut-in butter method), all topped with a buttery crumble. It’s a comforting and delicious dessert perfect for showcasing seasonal fruit.
Q&A:
Q: Why cut the butter into the dry ingredients for the cake instead of creaming it?
A: This method, similar to making biscuits or scones, coats the flour with fat before the liquid is added. This inhibits gluten development, resulting in a more tender, slightly crumbly cake texture, which works beautifully with the soft fruit filling.
Q: Can I use frozen fruit?
A: Yes, the recipe mentions using fresh or frozen rhubarb. If using frozen strawberries as well, make sure both are thawed and drained thoroughly before mixing with the sugar and cornstarch to avoid an overly watery filling.
Q: How should I store leftovers?
A: Store leftover coffee cake, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. Reheat gently if desired.
Q: Can I freeze this coffee cake? A: Yes, baked and cooled coffee cake freezes well. Wrap tightly and freeze for up to 2 months. Thaw at room temperature or reheat gently.