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!