Strawberry Rhubarb Coffee Cake

May 12, 2023May 12, 20230 7
Mouth-watering Strawberry Rhubarb Coffee Cake for your breakfast or afternoon tea
in Cake

Prep

40 min

Cook

70 min

Ready In

110 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Filling :
2/3 cup sugar
1/3 cup cornstarch
2 cups chopped rhubarb
1 package frozen sliced strawberries , thawed
2 tablespoons lemon juice
Cake :
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter or margarine
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Topping :
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup cold butter or margarine

Nutrision Information

Servings Per Recipe
12
Calories
547
Sugar
32g
Fat
28g
Strawberry Rhubarb Coffee Cake is a classic combination of two fresh and delicious fruits that come together to make an unforgettable dessert. This cake is lightly sweetened and spiced with a hint of lemon juice to balance the sweetness. The chewy chunks of rhubarb combined with the sweet strawberries give this cake a unique and satisfying texture. The crumbly topping gives it a nice crunch and a touch of extra sweetness. Make it for your next brunch or gathering and watch it disappear quickly!

Instructions

1.Preheat oven to 350 F (175 C) and grease a 9-inch spring-form pan.
2.In a large saucepan, combine sugar and cornstarch. Add in chopped rhubarb, strawberries, and lemon juice and cook on medium heat until the mixture has thickened, stirring frequently. Set aside.
3.In a large mixing bowl, combine flour, sugar, baking powder, and baking soda. Cut in cold butter or margarine until the mixture forms fine crumbs.
4.Add eggs, buttermilk, and vanilla extract to the crumb mixture and stir with a wooden spoon until the batter is well combined.
5.Pour half of the batter into the greased pan and spread evenly. Add the rhubarb-strawberry filling on top of the batter and spread evenly. Pour the remaining batter on top of the filling and spread it out.
6.In a small mixing bowl, combine sugar and flour. Cut in cold butter or margarine until the mixture forms crumbly topping. Sprinkle the topping over the batter in the pan.
7.Bake for 70-75 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for at least 15 minutes before removing the sides.
8.Serve warm with whipped cream or vanilla ice cream.

PROS

This Strawberry Rhubarb Coffee Cake is a perfect balance between sweet and tart, and the crumbly topping gives it a nice crunch.

It’s great for breakfast, an afternoon snack, or even as a dessert.

CONS

The cake is high in sugar and fat, so it should be consumed in moderation as part of a balanced diet.

The preparation takes quite a bit of time, but the end result is worth it.

HEALTH & BENEFITS

Rhubarb and strawberries are high in fiber, vitamins, and antioxidants that have been linked to a lower risk of chronic diseases like heart disease, diabetes, and cancer.
Moderate consumption of this cake can be a good source of energy and pleasure to your taste buds.

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