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Irresistible Strawberry Rhubarb Coffee Cake Recipe

This strawberry rhubarb coffee cake combines a tender buttery cake, sweet and tart fruit filling, and a crunchy brown sugar crumble topping for a delightful treat perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Calories 370 kcal

Equipment

  • 9-inch Springform Pan
  • non-stick baking spray or butter
  • Electric mixer
  • Spatula

Ingredients
  

Cake Batter

  • 2 cups all-purpose flour 240 grams
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature, 113 grams
  • 1 cup granulated sugar 200 grams
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk 125 ml

Fruit Filling

  • 2 cups sliced strawberries 334 grams
  • 2 cups sliced rhubarb 275 grams
  • zest of 1 lemon

Crumble Topping

  • 1/2 cup light or dark brown sugar 105 grams
  • 1/4 cup all-purpose flour 30 grams
  • 3 tablespoons unsalted butter melted, 42 grams

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and dusting with flour.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Make the Cake Batter

  • Cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  • Add eggs one at a time, then add vanilla extract and buttermilk; mix until smooth.
  • Add the dry ingredients to the wet ingredients and mix on low speed until just combined.

Assemble the Cake

  • Spread the batter evenly in the prepared pan.
  • Toss strawberries, rhubarb, and lemon zest together and spread over the batter leaving a border.
  • Mix brown sugar, flour, and melted butter into clumpy crumble topping and sprinkle over the fruit.

Bake and Cool

  • Bake for 35–40 minutes until the topping is golden and a toothpick comes out with few moist crumbs.
  • Cool in the pan for 15 minutes, then remove sides and cool completely on a rack before slicing.

Notes

Use softened butter for better texture. Thaw frozen fruit beforehand to prevent excess moisture. Avoid overmixing dry ingredients to keep cake tender. Make ahead for flavors to meld, and try adding nuts in the crumble for crunch.