Strawberry Rhubarb Coffee Cake is a delightful treat that combines the tangy flavor of rhubarb with the sweetness of fresh strawberries in a moist, crumbly cake. Topped with a buttery, sugary crumble, this coffee cake is perfect for breakfast, brunch, or a sweet afternoon snack.
Ingredients
Filling:
- 3 cups sliced rhubarb (1-inch pieces), fresh or frozen
- 2 pints fresh strawberries, mashed
- 2 tablespoons lemon juice
- 1 cup sugar
- 1/3 cup cornstarch
Cake:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, cut into small pieces
- 1 1/2 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
Topping:
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 3/4 cup sugar
Instructions
1. Prepare the Filling:
- Combine Ingredients: In a medium saucepan, mix the sliced rhubarb, mashed strawberries, lemon juice, sugar, and cornstarch.
- Cook: Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and becomes bubbly, about 5-7 minutes.
- Cool: Remove from heat and let the filling cool while you prepare the cake.
2. Prepare the Cake Batter:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in Butter: Add the butter pieces to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
- Mix Batter: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick.
3. Assemble the Coffee Cake:
- Layer Batter: Spread half of the batter evenly in the prepared baking pan.
- Add Filling: Spoon the cooled strawberry-rhubarb filling over the batter, spreading it evenly.
- Top with Remaining Batter: Drop spoonfuls of the remaining batter over the filling. Spread gently with a spatula to cover as much of the filling as possible.
4. Prepare the Topping:
- Mix Topping: In a small bowl, combine the butter, flour, and sugar. Use a fork or pastry cutter to blend the mixture until it resembles coarse crumbs.
- Sprinkle Topping: Sprinkle the crumb mixture evenly over the top of the batter.
5. Bake the Coffee Cake:
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the coffee cake to cool in the pan on a wire rack before cutting into squares.
6. Serve and Enjoy:
- Serve: Once cooled, cut into squares and serve. This coffee cake is delicious on its own or paired with a cup of coffee or tea.
Tips for Success:
- Rhubarb Preparation: If using fresh rhubarb, trim and slice it. For frozen rhubarb, thaw and drain it well to avoid excess liquid in the filling.
- Mixing Batter: Be careful not to overmix the batter, as this can make the cake dense. Mix until just combined.
- Crumb Topping: For a more flavorful topping, you can add a teaspoon of cinnamon to the crumb mixture.
Variations:
- Add Nuts: Sprinkle chopped walnuts or pecans over the crumb topping for added crunch.
- Use Different Fruit: Substitute the strawberries and rhubarb with other fruits like blueberries, peaches, or apples for a different flavor profile.
Strawberry Rhubarb Coffee Cake is a delightful dessert that combines tart rhubarb and sweet strawberries with a tender, buttery cake and a crunchy crumb topping. Perfect for any occasion, this coffee cake is sure to impress with its balance of flavors and textures. Whether you’re serving it at a brunch or enjoying it with a cup of coffee, this recipe is sure to become a favorite.
