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Strawberry Rhubarb Coffee Cake

I love Rhubarb season! After a long winter Rhubarb is one of the first garden vegetables that is ready for fresh picking in the Spring. It's lovely red color and sour flavor just add to its charm.


Streusel topping:

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 tsp cinnamon

pinch of salt

1/4 cup of butter, melted

Berry Layer:

2 cups strawberries

1 1/2 cups rhubarb cut into small pieces

1/3 cup water

1/3 cup granulated sugar

3 tablespoons cornstarch

Coffee Cake Batter:

1 3/4 cups all-purpose flour

3/4 cup granulated sugar

3/4 tsp baking powder

1/4 tsp baking soda

5 tbsp butter, cut up

1/2 tbsp orange zest

1/2 cup sour cream

1/4 cup milk

1 egg


Preheat oven to 350 F and grease a 9 x 9 square pan, an 8 x 8 can also be used just increase your cooking time.

Make strusel topping by combining dry strusel ingredients and drizzling melted butter on top, use a fork to combine until crumbly. Set aside.

Onto the Rhubarb and Berry layer. In a medium sauce pan combine strawberries, rhubarb, and water. Heat and stir until the rhubarb has slightly softened. In another bowl combine the sugar and the cornstarch then add to the berry mixture stirring constantly until thick and bubbly, then remove from heat, and set aside.

To make the coffee cake batter, combine flour, sugar, baking powder, and baking soda. Cut butter into mixture and add orange zest. In a seperate bowl combine sour cream, milk and egg and beat together until well mixed. Add egg mixture all at once to dry ingredients and stir until combined, mixture will be thick.

Put 1/2 of batter mixture into pan. Then add all of the berry layer and 3/4 cup of strusel. Follow with the rest of the batter by dropping onto the berry layer, and finish off by topping it wiht the rest of the strusel.

Bake 45-50 minutes or until a toothpick inserted into it comes out clean.

I like to make this ahead of time and

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