a balanced plate with room for dessert

Strawberry Rhubarb Coffee Cake


Spring means rhubarb to me. I’ve been lucky enough to get a fair share of rhubarb from my in-laws and parents over the years to bake with. But, this weekend, things changed!

I was able to take my first cutting off our rhubarb plant! We transplanted it two years ago and the past two years it’s been extremely sad looking and scraggly. I actually thought it had died after it got trampled during our garage re-siding project last summer. It looked dead, that’s for sure.

Then this year, it miraculously grew into beautiful stalks. I got a mere half pound off of it, so it still has a long ways to go, but it’s a great start!

This was originally meant to be a 9×13 pan of coffeecake, but all of my 9×13 pans have disappeared. I really need to keep better track of my bakeware. Thankfully, the muffin pan worked just as well 🙂

Strawberry Rhubarb Coffee Cake |

Strawberry Rhubarb Coffee Cake
makes 1 9×13 cake or 24 individual cakes

for the filling:
1/2 pound fresh rhubarb, sliced (about 2 cups)
1 pound strawberries, hulled and sliced (about 3 cups)
2 tablespoons lemon juice
1/2 teaspoon freshly grated ginger
1/4 cup cornstarch

for the cake:
2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cut into small pieces
1 1/2 cups buttermilk
2 eggs
1 teaspoon vanilla extract

for the topping:
1/4 cup butter
3/4 cup all purpose flour
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon freshly grated ginger

  1. Preheat oven to 350°F. Line a muffin pan with muffin liners or spray with nonstick spray.
  2. To make the filling: in a large saucepan, combine rhubarb, strawberries, and lemon juice. Bring to a simmer and let cook for 5 minutes. Stir in sugar and cornstach. Bring to a boil and let cook for 2 minutes or until thickened, stirring frequently. Remove from heat and set aside.
  3. To make the cake: whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. In a medium bow, stir beat buttermilk, eggs, and vanilla until wellc ombined. Pour into crumb mixture and stir until combined.
  4. To make the crumb topping: melt butter in a small pan over medium heat. Stir in flour, sugar, brown sugar, and ginger until the mixture resembles coarse crumbs.
  5. Fill prepared muffin cups half way with batter. Add a heaping tablespoon of filling on top and drop 1 tablespoon of batter on top of filling. Sprinkle with  crumb topping.
  6. Bake for 25 – 30 minutes. Cool in pan for 5 minutes before moving a wire rack to cool completely.

recipe adapted from Taste of Home

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

3 thoughts on “Strawberry Rhubarb Coffee Cake

  1. These look delicious, the crumbly topping looks incredible! Where does the coffee flavour come from?

  2. Hi,
    How much sugar is added to the filling part? Instructions say add sugar, but, no amount is listed.
    How long would you bake it if made in a 9×13 pan instead of muffins?

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