Strawberry Rhubarb Coffee Cake
User Reviews
4.7
18 reviews
Excellent
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Prep Time
35 mins
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Cook Time
35 mins
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Additional Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
15 servings
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Course
Breakfast
Strawberry Rhubarb Coffee Cake
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Strawberry Rhubarb Coffee Cake combines some of your favorite spring flavors into an irresistible snack cake or a sweet dish for Mother’s Day brunch!
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Ingredients
FOR THE CAKE
- ¼ cup warm water 100° to 110°F
- ¼ teaspoon sugar
- 1 envelope Fleischmann's® Active Dry Yeast
- ¼ cup sugar
- 1 teaspoon salt
- ¼ cup butter softened
- 2 teaspoons pure vanilla extract
- ½ cup warm milk 100° to 110°F
- 1 egg
- 2-1/2 cups bread flour
- 2 tablespoons butter melted
FOR THE STRAWBERRY RHUBARB FILLING
- 1-1/2 cups cut-up rhubarb 1-inch pieces
- ¾ cups chopped fresh strawberries
- ⅓ cup water
- 2 tablespoons corn starch
- ½ cup sugar
- 2 tablespoons strawberry gelatin powder
FOR THE STREUSEL TOPPING
- ¼ cup butter softened
- ½ cup all-purpose flour
- ¼ cup sugar
FOR THE GLAZE
- 1 cup powdered sugar
- 1 tablespoon butter softened
- 2 to 3 tablespoons milk
- ¼ teaspoon pure vanilla extract
Instructions
- Combine warm water, 1/4 teaspoon sugar and yeast in a small bowl. Let sit 5 minutes until yeast is foamy.
- Combine 1/4 cup sugar, salt, 1/4 cup butter and vanilla in large mixer bowl. Add warm milk and stir to mix. Add yeast mixture, egg and flour. Beat on medium speed until well blended.
- Spread into greased 13 x 9-inch pan. Brush with 2 tablespoons melted butter. Cover and let rise in draft-free area until doubled, about 1 hour.
- For the Strawberry Rhubarb Filling: Combine rhubarb and water in large saucepan and cook over medium-high heat until the rhubarb is soft and beginning to lose its shape.
- Add in strawberries and cook for an additional 2 minutes.
- Stir together corn starch, sugar, and gelatin powder; add to rhubarb mixture.
- Continue to cook and stir until the mixture is thick, 2 to 3 minutes. Remove from heat and use a potato masher or fork to mash the fruit pieces. Allow the sauce to cool before readying the cake for baking.
- For the Streusel Topping: Combine all ingredients in a bowl with a pastry blender until butter mixture is the size of peas.
- Before baking the cake, gently make small wells in the risen coffee cake, about 1 inch apart. Spoon about 1 teaspoon of strawberry rhubarb sauce into each well.
- Spread the remainder of the rhubarb filling evenly over the top of dough. Top with streusel topping.
- Bake in a preheated 350°F oven for 30 to 35 minutes until the top begins to brown.
- Cool on wire rack for at least 15 minutes.
- Combine all glaze ingredients together and drizzle over coffee cake. Best served warm.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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