Strawberry Rhubarb Coffee Cake

Introduction & Inspiration

There’s something truly special about a homemade coffee cake, especially one bursting with seasonal fruit! This Strawberry Rhubarb Coffee Cake is an absolute delight, featuring a tender cake base, a generous layer of sweet-tart fruit filling, and a simple, buttery crumble topping. It’s perfect any time of day.

Imagine a moist, slightly tangy cake sandwiching a vibrant layer of cooked strawberries and rhubarb, all finished with a delicate crumb topping. It’s the kind of cake that feels both comforting and impressive, wonderful for sharing. The balance of flavors is just spot on.

My inspiration often comes from wanting to combine the classic strawberry-rhubarb duo with the comforting format of a coffee cake. It’s less fussy than a pie but delivers all that wonderful fruit flavor wrapped in tender cake. It’s perfect for brunch, afternoon coffee, or even a simple dessert.

This recipe uses an interesting method for the cake batter, cutting cold butter into the dry ingredients before adding the buttermilk mixture, resulting in a wonderfully tender crumb. Let’s bake up this crowd-pleasing cake!

Nostalgic Appeal

Coffee cakes hold a special place in the world of comfort baking, don’t they? They evoke cozy mornings, neighborly visits, and the simple pleasure of a sweet treat alongside a warm drink. This Strawberry Rhubarb version taps right into that comforting nostalgia.

The combination of familiar baked fruit, tender cake, and a crumble topping feels incredibly homey and traditional. It’s reminiscent of recipes passed down through generations or treats enjoyed at family gatherings. It just smells and tastes like home.

There’s a certain warmth and generosity associated with a large 13×9 inch cake like this one. It’s made for sharing, perfect for potlucks, brunches, or having on the counter when guests drop by. It feels welcoming and abundant.

Baking this cake fills the kitchen with the irresistible aroma of fruit, butter, and sugar – scents that are deeply nostalgic and comforting for many of us. It’s happiness baking in the oven.

Homemade Focus

This Strawberry Rhubarb Coffee Cake is a wonderful example of truly homemade baking, where each component is crafted from scratch. You prepare the vibrant fruit filling, mix the unique cake batter, and create the simple crumble topping yourself. The difference in taste and texture compared to using mixes or pre-made elements is significant.

Cooking down the fresh or frozen rhubarb and strawberries with sugar and lemon juice creates a bright, flavorful filling that canned pie filling simply can’t match. You control the sweetness and the texture.

The cake batter itself involves the technique of cutting cold butter into the dry ingredients, similar to making biscuits. This method, combined with buttermilk, results in a particularly tender and flavorful crumb that’s a hallmark of homemade quality.

Even the simple crumble topping, made by stirring flour and sugar into melted butter, adds that final homemade touch. Every layer speaks of care and attention, resulting in a truly special, satisfying cake.

Flavor Goal

My main flavor goal with this Strawberry Rhubarb Coffee Cake is to achieve a delicious balance between the components: the cake, the filling, and the topping. I want the sweet-tart fruit to shine, complemented by a tender cake and a simple, sweet crumble. Comforting complexity!

The cake layer itself aims for a moist, tender crumb with a subtle tang from the buttermilk and a background note of vanilla. It shouldn’t be overly sweet, providing a soft canvas for the filling. The cut-in butter method contributes to its lovely texture.

The strawberry-rhubarb filling should be the star – bursting with fruit flavor, perfectly balancing the inherent sweetness of strawberries and the bright tartness of rhubarb. The lemon juice enhances this, and the cornstarch should thicken it just enough to be jammy but not stiff.

The topping provides a simple, sweet finish. Made with melted butter, it creates a softer, finer crumb than traditional cut-in crumbles, adding a pleasant textural element without being overly heavy or crunchy. It’s all about delicious harmony between the layers.

Ingredient Insights

Let’s delve into the ingredients that make this Strawberry Rhubarb Coffee Cake so good. For the filling, we use fresh or frozen rhubarb for tartness and texture, and fresh strawberries (mashed slightly here) for sweetness and color. Lemon juice brightens both flavors. Sugar provides sweetness, while cornstarch thickens the juices released during cooking into a lovely, jam-like consistency.

The cake batter starts with all-purpose flour for structure. Both baking powder and baking soda are used for leavening; the baking soda reacts with the acidic buttermilk for extra lift. Sugar adds sweetness, and salt balances all the flavors. Cold butter, cut into the dry ingredients, is key for the cake’s tender texture.

Buttermilk provides moisture, tenderness (its acidity helps break down gluten), and a subtle tang that complements the fruit. Room temperature large eggs add richness and structure. Vanilla extract adds essential warmth and depth.

The topping is incredibly simple: melted butter provides richness and binds the mixture. All-purpose flour and sugar combine with the butter to create a simple, slightly crumbly topping that bakes up golden and sweet.

Essential Equipment

You won’t need highly specialized tools for this Strawberry Rhubarb Coffee Cake, mostly standard baking equipment. Good preparation makes assembly smooth.

You’ll need a large saucepan for cooking the strawberry-rhubarb filling. A large bowl is necessary for mixing the cake batter. Since the butter is cut into the dry ingredients for the cake, a pastry blender, two knives, or your fingertips will be needed for that step.

Another small saucepan is needed just to melt the butter for the topping, and a small bowl to mix the topping ingredients. Of course, standard measuring cups and spoons are essential for accuracy.

The recipe calls for a 13×9-inch baking dish. Metal or glass will work, but make sure it’s properly greased. A spatula is helpful for spreading the first layer of batter and carefully spreading the filling.

A wire rack is needed for cooling the baked coffee cake completely. The recipe also wisely suggests placing foil on a lower oven rack to catch potential drips from the juicy filling – a great tip to save on oven cleaning!

List of Ingredients with Measurements

Here is the complete list of ingredients you’ll need for this comforting Strawberry Rhubarb Coffee Cake:

Filling:

• Sliced Fresh or Frozen Rhubarb (1-inch pieces): 3 cups
• Fresh Strawberries, mashed: 1 quart (about 4 cups whole berries before mashing)
• Lemon Juice: 2 tablespoons
• Sugar: 1 cup
• Cornstarch: 1/3 cup

Cake:

• All-Purpose Flour: 3 cups
• Sugar: 1 cup
• Baking Powder: 1 teaspoon
• Baking Soda: 1 teaspoon
• Salt: 1/2 teaspoon
• Butter, cold and cut into pieces: 1 cup (2 sticks)
• Buttermilk: 1 1/2 cups
• Large Eggs, room temperature: 2
• Vanilla Extract: 1 teaspoon

Topping:

• Butter: 1/4 cup (half a stick)
• All-Purpose Flour: 3/4 cup
• Sugar: 3/4 cup

Using room temperature eggs and buttermilk (if possible, or slightly warmed) helps them incorporate better into the batter. Remember cold butter for the cake batter!

Step-by-Step Instructions

Let’s bake this delicious Strawberry Rhubarb Coffee Cake layer by layer! First, prepare the flavorful fruit filling.

Make the Filling: In a large saucepan, combine the 3 cups sliced rhubarb, 1 quart (about 4 cups) mashed fresh strawberries, and 2 tablespoons lemon juice. Cover the pan and cook over medium heat for about 5 minutes, allowing the fruit to soften and release some juices.

In a small bowl, whisk together the 1 cup sugar and 1/3 cup cornstarch until combined (this prevents lumps). Stir this sugar-cornstarch mixture into the fruit in the saucepan. Bring the mixture to a boil, stirring constantly. Once boiling, continue to cook and stir for 2 minutes, or until the filling has noticeably thickened. Remove the saucepan from the heat and set the filling aside to cool slightly while you make the batter.

Make the Cake Batter: Preheat your oven to 350°F (175°C). Grease your 13×9-inch baking dish thoroughly. In a large bowl, whisk together the 3 cups all-purpose flour, 1 cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

Add the 1 cup of cold butter pieces to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.

In a separate medium bowl, beat together the 1 1/2 cups buttermilk, 2 room temperature eggs, and 1 teaspoon vanilla extract. Pour this wet mixture into the crumb mixture. Stir gently with a fork or spatula just until the dry ingredients are moistened. Do not overmix; the batter might be slightly lumpy.

Assemble the Cake: Spread half of the cake batter evenly into the bottom of the prepared 13×9-inch baking dish. Carefully spoon the slightly cooled strawberry-rhubarb filling over this batter layer, spreading it gently to cover.

Drop the remaining cake batter by rounded tablespoonfuls evenly over the fruit filling. It doesn’t need to cover completely; gaps are fine and allow the filling to peek through.

Make the Topping: For the simple crumble topping, melt the 1/4 cup butter in a small saucepan over low heat (or in the microwave). Remove from heat. Stir in the 3/4 cup all-purpose flour and 3/4 cup sugar until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the dolloped batter.

Bake the Cake: Place a sheet of aluminum foil on the lower oven rack to catch any potential drips from the bubbling fruit filling. Place the coffee cake pan on the middle oven rack. Bake for 40 to 45 minutes, or until the topping is golden brown and a wooden toothpick inserted near the center comes out clean.

Carefully remove the baked coffee cake from the oven and place the pan on a wire rack. Let the cake cool completely, or at least significantly, before slicing and serving. This allows the filling to set further. Enjoy!

Troubleshooting

Baking a filled coffee cake like this can sometimes lead to questions. Here are a few common troubleshooting tips for success!

Problem: My fruit filling seems too runny or leaked out excessively. Solution: Ensure you cooked the filling long enough after adding the cornstarch mixture – it should come to a boil and thicken noticeably. Also, make sure you measured the cornstarch accurately. Placing foil on the lower rack helps manage any minor bubbling over.

Problem: The cake seems dense or dry. Solution: The “cut-in butter” method creates a specific texture. Avoid overmixing the batter once the wet ingredients are added – mix just until combined. Ensure your baking soda and baking powder are fresh, and check your oven temperature for accuracy. Overbaking will also lead to dryness, so test with a toothpick around the 40-minute mark.

Problem: The topping is greasy or didn’t get crumbly. Solution: This topping uses melted butter, so it forms a softer, finer crumb rather than large distinct crumbles. Ensure you stirred the flour and sugar into the melted butter until just combined and crumbly; don’t overmix into a paste.

Problem: The center of the cake seems undercooked while the edges are done. Solution: Ensure your oven is heating evenly. If edges are browning too fast, you can loosely tent the edges with foil during the last 10-15 minutes of baking. Make sure the toothpick test is done near the center of the cake. Using a glass pan might require slightly longer baking than metal.

Problem: The layers mixed together messily. Solution: Spread the first batter layer evenly. Spoon the filling gently over it. Drop the remaining batter in distinct spoonfuls rather than trying to spread it, which can disturb the filling.

Tips and Variations

This Strawberry Rhubarb Coffee Cake is delicious as is, but here are some fun ways to customize it or add your own flair!

Fruit Fun: Change up the fruit! Try using all rhubarb (increase sugar slightly), all strawberry, or add blueberries or raspberries to the mix. Sliced peaches combined with rhubarb or strawberries would also be lovely.

Nutty Topping/Batter: Add 1/2 cup of chopped pecans or walnuts to the crumble topping mixture for extra crunch and flavor. You could also stir some nuts into the cake batter itself.

Spice World: Introduce warm spices by adding 1 teaspoon of ground cinnamon or 1/2 teaspoon of ground cardamom or ginger to the dry ingredients for the cake batter, the filling, or the crumble topping (or all three!).

Citrus Zest: Enhance the brightness by adding 1-2 teaspoons of finely grated orange or lemon zest to the cake batter along with the vanilla extract. It complements the fruit filling beautifully.

Glaze Option: Instead of (or in addition to!) the crumble topping, you could drizzle the cooled cake with a simple glaze made from powdered sugar mixed with a little milk, vanilla, or lemon juice.

Buttermilk Substitute: If you don’t have buttermilk, make a quick substitute. Place 1 1/2 tablespoons of white vinegar or lemon juice in a liquid measuring cup, then add regular milk (whole or 2% preferred) to reach the 1 1/2 cup mark. Stir and let it sit for 5 minutes before using.

Serving and Pairing Suggestions

This Strawberry Rhubarb Coffee Cake is wonderfully versatile and can be served warm or at room temperature. Waiting for it to cool significantly before slicing helps the filling set nicely. It’s delicious on its own!

However, a small dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream alongside a warm slice takes it to another level of indulgence. A spoonful of vanilla yogurt could also be a nice tangy counterpoint for breakfast or brunch.

This cake is perfect for serving at brunch gatherings, as an afternoon snack with coffee or tea, or as a comforting dessert after dinner. Its large size makes it ideal for feeding a crowd or having leftovers to enjoy over a couple of days.

Given its name, coffee is a natural pairing! A good cup of tea (black, herbal, or fruity) also complements it well. For kids (or anyone!), a glass of cold milk is always a winner with cake.

Nutritional Information

Let’s consider the approximate nutritional profile for a piece of this Strawberry Rhubarb Coffee Cake. Assuming the 13×9-inch cake is cut into 12-15 pieces, one piece contains roughly:

• Calories: 328
• Fat: 12g
• Saturated Fat: 7g (primarily from butter)
• Cholesterol: 53mg
• Sodium: 285mg
• Carbohydrates: 51g
• Sugars: 30g
• Fiber: 2g
• Protein: 4g

This coffee cake falls into the category of a comforting treat. It has moderate calories and fat per serving, with a significant portion of the fat being saturated due to the butter used in both the cake and topping. It’s quite high in carbohydrates and sugars, coming from the flour, sugars, and fruit.

It offers some fiber from the fruit and whole grains (if you were to substitute some flour). Enjoying a reasonably sized piece as part of a balanced diet is the best approach. It’s a delightful homemade indulgence!

Minor modifications like slightly reducing sugar in the filling or topping are possible but may affect taste and texture. Using lower-fat buttermilk is an easy swap. Substantial changes to fat content would alter the cake’s characteristic tenderness.

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Recipe Summary and Q&A

In summary, this recipe creates a delicious, layered Strawberry Rhubarb Coffee Cake in a 13×9-inch pan. It features a tender cake base made using a unique cut-in butter method with buttermilk, a vibrant cooked strawberry-rhubarb filling, and a simple melted-butter crumble topping. It’s baked until golden and bubbly.

It’s a comforting, crowd-pleasing cake perfect for brunch, dessert, or anytime you crave a homemade treat featuring seasonal fruit. Requires cooling time for the best texture and slicing.

Here are some common questions you might have:

Q: Can I use only frozen fruit for the filling? A: Yes, the recipe allows for frozen rhubarb. You can also use frozen strawberries, but it’s best to use them from frozen (don’t thaw first) when cooking the filling. You might need to cook the filling a minute or two longer to ensure it thickens properly due to extra moisture.

Q: What if I don’t have buttermilk? A: You can easily make a substitute! For 1 1/2 cups buttermilk, put 1 1/2 tablespoons white vinegar or lemon juice in a measuring cup and add regular milk to the 1 1/2 cup line. Stir and let sit for 5 minutes before using.

Q: Why cut the butter into the dry ingredients for the cake batter? A: This technique, similar to making biscuits, coats the flour with fat, inhibiting some gluten development. This, combined with the buttermilk, results in a very tender, slightly crumbly cake texture, different from a typical creamed-butter cake.

Q: Can I make this coffee cake ahead of time? A: Yes, this cake keeps well. You can bake it a day ahead and store it covered at room temperature once completely cool.

Q: How should I store leftovers? A: Store leftover coffee cake covered tightly at room temperature for 2-3 days, or refrigerate for up to 5 days. Gently reheat individual slices if desired.