Strawberry Rhubarb Coffee Cake

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Dreaming of a stunning summer dessert? Look no further! Made with layers of moist cake, a delightful strawberry rhubarb filling, and a heavenly crumble topping, this Strawberry Rhubarb Coffee Cake recipe is the perfect combination of fruity goodness and irresistible texture. 

piece of strawberry rhubarb coffee cake on a stake of small white plates.

You are in for a treat today. This strawberry rhubarb crumble might be one of my favorite easy-to-make summer treats. Whether you need a breakfast sweet, afternoon snack, or post-dinner dessert, this recipe is an absolute must-try! 

I made this strawberry rhubarb coffee cake YEARS ago. I shared the recipe here on Inspired by Charm in my early days of blogging. Somehow over the years, the recipe got lost in the shuffle, and the post was deleted. I hadn’t noticed. A couple of weeks ago, a reader emailed me asking for the recipe as it was one of their favorites! As luck would have it, I still had this recipe on file so I sent it over to them. I also made a note in my calendar to bake, photograph, and reshare this delicious recipe with you,….. and here we are today! 

strawberry rhubarb coffee cake in a pan and serve on two plates.

Around here we love a good rhubarb recipe (even better if it’s paired with strawberries). I especially love this one because it perfectly captures the essence of delightful summer flavors and comforting homemade goodness.

The cake layers are so delicate, they practically melt in your mouth. Each bite is a delightful symphony of flavors and textures, with the moist cake cradling the luscious strawberry rhubarb filling. It’s like a warm hug on a plate, and who doesn’t love a comforting embrace?

strawberry rhubarb coffee cake with crumb topping.on a white plate.

As a firm believer in keeping things easy and approachable, I’ve crafted this recipe with simplicity in mind. The steps are straightforward, the ingredients are pantry-friendly, and the end result will leave you looking like a contestant from the Great British Bake-Off.

Why You’ll Love This Recipe

  • The natural tartness of rhubarb perfectly complements the sweet juiciness of ripe strawberries. Together, the strawberries and rhubarb create a harmonious blend of flavors that will have you reaching for seconds.
  • This strawberry rhubarb coffee cake is incredibly versatile. Whether you enjoy it as a breakfast treat, a mid-afternoon indulgence, or a showstopping dessert, it adapts flawlessly to any occasion.
  • What sets this coffee cake apart is its wonderful texture; there’s moistness and tenderness in every bite

Ready to get started? Let’s gather up the ingredients. 

strawberry rhubarb coffee cake in a white baking dish.

Ingredients

What I love about recipes like this strawberry rhubarb coffee cake is that you’ll likely have most of the ingredients in your refrigerator and pantry. Here’s what you’ll need:

  • Rhubarb: A tangy vegetable that adds a sharp, refreshing tartness to desserts when cooked.
  • Strawberries: Sweet and juicy, these berries provide a vibrant, fruity flavor and a beautiful red color.
  • Lemon Juice: Adds a bright, acidic note to recipes, enhancing the other flavors in the dish.
  • Sugar: A sweetener that helps balance the tartness of the rhubarb and enhances the natural sweetness of the strawberries.
  • Cornstarch: A thickening agent used to help create a smooth, cohesive filling by stabilizing the juices released during baking.
  • All-purpose Flour: The foundational ingredient for cakes, providing structure and a soft texture.
  • Baking Powder/Soda: A leavening agent that helps the cake rise and become fluffy.
  • Salt: Enhances the overall flavor of the cake and offsets the sweetness of the sugars.
  • Butter: Adds richness and moisture to the cake, contributing to its tender crumb.
  • Buttermilk: Imparts a slight tang and works with leaveners to produce a light and airy texture in baked goods.
  • Eggs: Bind the ingredients together and help in building structure, making the cake moist and rich.
  • Vanilla Extract: Provides a warm, aromatic flavor that complements both the fruit and the sweetness of the cake.
two pieces of strawberry rhubarb coffee cake served on white plates.

How To Make

I’ll walk you through the steps for making this strawberry rhubarb coffee cake below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.

  1. In a large saucepan combine rhubarb, strawberries, and lemon juice. Cover and cook over medium heat for about five minutes. Combine sugar and cornstarch. Then, stir into the strawberry rhubarb mixture. 
  2. Bring to a boil over medium heat, stirring constantly until thickened; then, remove from heat. Allow to cool.
strawberry rhubarb filling in a glass bowl.
  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter until the mixture resembles coarse crumbs. 
butter on dry ingredients for coffee cake.
  1. In a separate bowl, beat together buttermilk, eggs, and vanilla; stir into the crumb mixture. 
  2. Spread half of the batter evenly into a greased 9×13 baking dish. 
  3. Carefully spread the filling over the batter. Drop the remaining batter evenly over the filling with a tablespoon.
spooning batter over strawberry rhubarb filling.
  1. Next, prepare the topping. In a medium bowl, melt the butter. Then, stir in flour and sugar until the mixture is crumbly. Sprinkle the mixture over the batter. 

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crumb topping for coffee cake.
  1. Bake at 350° for about 45 minutes, or until the cake is done. 
  2. Cool cake in pan on rack. 

Now you’re ready to slice, serve and enjoy! While this coffee cake is delicious as is, here are a few serving ideas if you’re looking to take it to the next level. 

hand with a fork taking a bite from a piece of strawberry rhubarb coffee cake.

How to Serve

When it comes to complementing the flavors of the strawberry rhubarb coffee cake, there are several options that can elevate this tasty sweet. 

  • The cold and creamy texture of ice cream adds a delightful contrast to the warm and moist cake. The smooth sweetness of vanilla works beautifully with the tartness of the rhubarb and the sweetness of the strawberries.
  • If you prefer a lighter option, you can serve the coffee cake with a dollop of whipped cream. Homemade whipped cream not only adds a touch of elegance but also balances out the richness of the cake. 
  • If you’re looking for a beverage to accompany your strawberry rhubarb coffee cake, a hot cup of coffee or tea is always a great choice. A cup of Earl Grey tea, with its floral and citrusy undertones, can be particularly delightful when paired with this fruity dessert.
piece of strawberry rhubarb coffee cake on a plate with a pan in the background.

Frequently Asked Questions

Can I use frozen strawberries and rhubarb instead of fresh in this recipe?

Yes, you can definitely use frozen fruits in this recipe. Just make sure to thaw them beforehand and drain any excess liquid to prevent the coffee cake from becoming too soggy. 

Can I substitute other fruits for the strawberry and rhubarb filling?

Certainly! While the strawberry and rhubarb combination is a classic and delightful choice, you can get creative and experiment with other fruits as well. Blueberries, raspberries, or even peaches would make fantastic alternatives. 

Can I add nuts to the crumble topping?

Absolutely! If you enjoy the added crunch and flavor of nuts, feel free to incorporate them into the crumble topping. Chopped almonds, pecans, or walnuts would be fantastic choices. Simply mix the nuts in with the other crumble ingredients before sprinkling the mixture over the cake batter.

How should I store the strawberry rhubarb coffee cake?

To keep the coffee cake fresh, you can store it at room temperature, tightly covered, for up to two days. The coffee cake can also be stored in the refrigerator for about five days. 

Can I freeze this coffee cake?

Yes, you can! It freezes beautifully. Once the cake has cooled completely, wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag. It will keep well in the freezer for up to three months. 

single slice of strawberry rhubarb coffee cake on a small white plate.

More Recipes You May Enjoy

Now it’s time for you to indulge in the perfect blend of sweet strawberries, tangy rhubarb, and buttery crumble. I hope you’ll give this recipe a try! It’s like summer on a plate. If you do, please leave a comment and a 5-star rating below. 

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piece of strawberry rhubarb coffee cake on a stake of small white plates.

Strawberry Rhubarb Coffee Cake

Dreaming of a stunning summer dessert? Look no further! Made with layers of moist cake, a delightful strawberry rhubarb filling, and a heavenly crumble topping, this Strawberry Rhubarb Coffee Cake recipe is the perfect combination of fruity goodness and irresistible texture. 
5 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: cake, coffee cake, strawberry rhubarb
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 12
Calories: 561kcal

Ingredients

Filling:

Cake:

Topping:

Instructions

  • In a large saucepan combine the rhubarb, strawberries, and lemon juice. Cover and cook over medium heat for about five minutes. Combine the sugar and cornstarch. Then, stir it into the strawberry rhubarb mixture.
  • Bring to a boil over medium heat, stirring constantly until thickened; then, remove from heat. Allow to cool.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.
  • In a separate bowl, beat together the buttermilk, eggs, and vanilla; stir into the crumb mixture.
  • Spread half of the batter evenly into a greased 9×13 baking dish.
  • Carefully spread the filling over the batter. Drop the remaining batter evenly over the filling with a tablespoon.
  • Next, prepare the topping. In a medium bowl, melt the butter. Then, stir in the flour and sugar until the mixture is crumbly. Sprinkle the mixture over the batter.
  • Bake at 350° for about 45 minutes, or until the cake is done.
  • Cool cake in pan on rack.

Nutrition

Calories: 561kcal | Carbohydrates: 87g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 319mg | Potassium: 311mg | Fiber: 3g | Sugar: 52g | Vitamin A: 721IU | Vitamin C: 50mg | Calcium: 119mg | Iron: 2mg

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One Comment

  1. You introduced me to strawberry and rhubarb together and I must say I think I love it as much as you seem to. This was another winner. Now I just need to be able to find more rhubarb so I can make it again.