Strawberry Rhubarb Coffee Cake
Brighten your mornings with this irresistible Strawberry Rhubarb Coffee Cake—a tender, buttery treat bursting with sweet-tart strawberry and rhubarb goodness. Perfectly balanced with a cinnamon-brown sugar streusel topping, this homemade coffee cake is ideal for brunches, picnics, or simply savoring alongside a steaming cup of coffee. The recipe combines simple pantry staples with fresh fruit to create a melt-in-your-mouth cake that's both comforting and sophisticated. Quick to prepare and baked to golden perfection, this 9x9-inch cake is guaranteed to impress guests or delight your family on a cozy weekend morning. Don’t forget the optional dusting of powdered sugar for an elegant finishing touch!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (cold, cubed)
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Milk
- 1 cup Strawberries (hulled and diced)
- 1 cup Rhubarb (diced)
- 0.5 cups Brown sugar
- 1 teaspoons Cinnamon (ground)
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, and milk.
Gradually pour the wet ingredients into the dry ingredients while stirring just until combined. Be careful not to overmix.
Fold the diced strawberries and rhubarb gently into the batter.
Spread the batter evenly into the prepared baking pan.
In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before slicing and serving.
Optionally, dust the top with powdered sugar for a finishing touch before serving.
Nutrition Facts
Calories |
3830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 554.4 g | 202% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 306.1 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 689 mg | 53% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1849 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
