Strawberry Rhubarb Coffee Cake
User Reviews
4.6
Strawberry Rhubarb Coffee Cake
Description
This coffee cake begins with a filling of chopped rhubarb and strawberries thickened slightly with sugar and cornstarch. The fruit mixture cooks briefly to blend flavors while maintaining some texture. The crumb topping combines brown sugar, flour, cinnamon, and cold butter cut into coarse crumbs, which adds a contrasting crunch and warm spice.
The cake batter consists of cold butter creamed with sugar, followed by eggs and vanilla for richness. Leavening agents baking powder and baking soda provide lift, balanced by salt and all-purpose flour for structure. Sour cream adds moisture and tenderness to the batter, complementing the fruit's acidity.
Layering the fruit filling between the batter and crumb topping creates distinct yet harmonious textures and flavors. The assembled cake bakes until golden and set, offering a moist interior and crisp topping. It suits a morning meal or dessert served with coffee.
The recipe is adapted from Serena Bakes Simply From Scratch, inheriting a reliable approach to a classic coffee cake. Using a parchment-lined and buttered baking dish improves removal and presentation.
Ingredients
Strawberry Rhubarb Filling
- 3 cups rhubarb sliced into 1/4-inch discs
- 2 cups strawberries diced
- 1/2 cup sugar
- 1/3 cup cornstarch
- 2 Tablespoons water cold
Crumb Topping
- 1 1/3 cups brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 4 Tablespoons butter cut into pieces, cold
Batter
- 3/4 cup butter cut into pieces, cold
- 1 1/2 cups sugar
- 4 egg
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1 1/2 cups sour cream
Instructions
- Heat oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper, then butter the paper and set aside.
Strawberry Rhubarb Filling
- In a medium-size saucepan over medium heat, combine the rhubarb, strawberries, sugar, cornstarch, and water. Stir frequently until the cornstarch begins to thicken but the rhubarb is still fairly firm, about 5 minutes. Remove from heat and set aside.
Crumb Topping
- In a large bowl, combine the brown sugar, flour, and cinnamon. Using a pastry cutter, cut the butter into the sugar and flour mixture until it resembles coarse sand. Use your hands to squeeze handfuls of topping together, creating some larger clumps, then set aside.
Cake Batter
- In the bowl of a stand mixer, beat the cold butter until smooth and creamy. Slowly add the sugar while continuing to beat at medium speed, until light and fluffy. Add the eggs, one at a time, scraping the bowl and beating well between each addition. Mix in the vanilla.
- In a separate bowl, whisk together the baking soda, baking powder, salt, and flour, then add the flour mixture to the batter 1 cup at a time, alternating with 1/2 of the sour cream between each addition and mixing on low speed just until everything is combined. Be careful not to over mix.
- Spread half of the cake batter into the bottom of the prepared pan, using a spatula to make an even layer right to the edges of the pan. Top with the strawberry rhubarb filling, gently spreading that to the edges as well. Dollop the remaining cake batter over top of the fruit filling, using a knife or spatula to gently spread it to the edges as well.
- Evenly sprinkle the crumb topping over the cake batter, squeezing handfuls of topping again to make sure there are at least some larger chunks of topping.
- Transfer the coffee cake to the oven and bake for 50 to 60 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool completely.
Notes
- This recipe is adapted from Serena Bakes Simply From Scratch, ensuring tested and reliable results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 317mg | 13% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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