A Strawberry Rhubarb Cake screams the tastes of spring and summer. Our delightful coffee cake recipe is simple to make and finished with a gorgeous crunchy streusel topping, just perfect for any time of the day.
Love the flavors of strawberry and rhubarb together? Then try our Strawberry Rhubarb Jam or our Strawberry Rhubarb Crisp.
Mixing rhubarb and strawberries balances each other perfectly. The tart and sour rhubarb elevates the sweet strawberry, giving these two ingredients more complexity.
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9×13 Ceramic Baking Dish, 4.2 Quarts, White
What Is In Strawberry Rhubarb Cake?
Seems like a lot of ingredients, but most of the ingredients are repeated again for different layers.
Ingredients
For the Strawberry Rhubarb Filling
Water – This is used to make the rhubarb filling.
Cornstarch – This is needed to thicken the rhubarb/strawberry filling.
Granulated sugar – Rhubarb needs sugar, as on its own, it is very, very tart and sour.
Rhubarb stalks (about 40 oz) – Besides your own backyard or maybe a friend or neighbor, you can now find rhubarb seasonally at farmer’s markets and some grocery stores.
Chopped strawberries – Find nice big, flavorful, ripe strawberries as you will get the best flavor for your cake then. You can use other fruits, such as raspberries, blueberries, or peaches, in place of strawberries for a variety of flavors.
For the Cake Batter
All-purpose flour – This is a basic flour used for baking and one that most of us have on hand.
Baking powder – This is used as a leavening agent to help the cake to rise.
Salt – Always needed in baking also to bring out the flavors.
Granulated sugar – You can adjust the amount of sugar to suit your taste preferences. Just keep in mind that reducing the sugar may affect the overall sweetness and texture of the coffee cake. Personally, I would add just a bit more sugar if your strawberries are tart also as rhubarb always is.
Large eggs – I like this size of egg, and it is the only one I buy.
Milk – You can use whatever milk you have on hand, from skim to 3%.
Butter melted and cooled – You can use salted butter instead of unsalted butter in the cake batter and crumb topping. Just be mindful of the additional salt content in the recipe and adjust accordingly if needed.
Vanilla extract – A standard flavoring in cakes and one that goes nicely with strawberry and rhubarb.
For the Crumb Topping
All-purpose flour – Perfect to make the crumb topping with.
Brown sugar – This adds a bit of molasses flavoring to the topping.
Ground cinnamon – A lovely earthy spice that goes so well in a coffee cake.
Cold unsalted butter, cut into small cubes – You can use salted butter if that is what you have on hand.
How to Make Strawberry Rhubarb Cake
1. Preheat your oven to 350°F (175°C). Butter or grease a 9×13-inch baking dish.
2. In a medium saucepan, stir together the water, cornstarch, and granulated sugar over medium heat. Add the chopped rhubarb and simmer while stirring for about 5 minutes, until the mixture thickens slightly and the rhubarb has broken down. Remove from heat and gently fold in the chopped strawberries. Set aside.
3. In a large mixing bowl, combine the flour, baking powder, salt, and granulated sugar.
4. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
6. Pour 2/3 of the batter into the prepared baking dish, spreading it out evenly.
7. Spoon the strawberry rhubarb filling evenly over the batter in the baking dish.
8. Add the remaining batter on top of the strawberry rhubarb filling, spreading it out gently.
Crumb Topping
9. In a small bowl, mix together the flour, brown sugar, and cinnamon for the crumb topping. Add the cold butter cubes and use a pastry cutter or your fingers to incorporate the butter into the mixture until crumbly. Sprinkle the crumb topping evenly over the strawberry rhubarb filling.
10. Bake in the preheated oven for about 50-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11. Allow the coffee cake to cool slightly before serving.
Enjoy!
Recipe Pro Tips!
Can I use frozen rhubarb and strawberries instead of fresh?
Yes, you can use frozen rhubarb and strawberries in this recipe. Make sure to thaw and drain them before using them to prevent excess liquid in the filling.
Can I make this coffee cake ahead of time?
Yes, you can prepare the coffee cake ahead of time. Once baked, allow it to cool completely, then cover and store it in the refrigerator for up to 2 days. Reheat slices in the microwave or oven before serving if desired.
Can I freeze this coffee cake?
Yes, this coffee cake freezes well. Wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Can I omit the crumb topping?
If you prefer a simpler coffee cake, you can omit the crumb topping. The cake will still be delicious with just the strawberry rhubarb filling.
What can I serve with this coffee cake?
This coffee cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Can I use a different-sized baking dish?
While a 9×13-inch baking dish is recommended for this recipe, you can use a different size dish, but you may need to adjust the baking time accordingly.
WANT MORE RHUBARB RECIPES?
We love rhubarb here and have a nice patch out back to enjoy many recipes with. Here are some of our favorites.
Strawberry Rhubarb Cake
Ingredients
Ingredients:
For the Strawberry Rhubarb Filling:
- 1/2 cup water
- 1 Tbsp cornstarch
- 2/3 cup granulated sugar, add more if your strawberries are very tart also, like a rounded 2/3 of a cup.
- 4 cups chopped rhubarb stalks about 40 oz
- 2 cups chopped strawberries
For the Cake Batter:
- 2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 cup unsalted butter melted and cooled
- 2 tsp vanilla extract
For the Crumb Topping:
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 2 tsp ground cinnamon
- 1/2 cup cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 350°F (175°C). Butter or grease a 9×13-inch baking dish.
- In a medium saucepan, stir together the water, cornstarch, and granulated sugar over medium heat. Add the chopped rhubarb and simmer while stirring for about 5 minutes, until the mixture thickens slightly and the rhubarb has broken down. Remove from heat and gently fold in the chopped strawberries. Set aside.
- In a large mixing bowl, combine the flour, baking powder, salt, and granulated sugar.
- In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour 2/3 of the batter into the prepared baking dish, spreading it out evenly.
- Spoon the strawberry rhubarb filling evenly over the batter in the baking dish.
- Add the remaining batter on top of the strawberry rhubarb filling, spreading it out gently.
- In a small bowl, mix together the flour, brown sugar, and cinnamon for the crumb topping. Add the cold butter cubes and use a pastry cutter or your fingers to incorporate the butter into the mixture until crumbly. Sprinkle the crumb topping evenly over the strawberry rhubarb filling.
- Bake in the preheated oven for about 50-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the coffee cake to cool slightly before serving.
- Enjoy!
Comments & Reviews
Sherry says
I love the combination of strawberry and rhubarb. Delicious!
Marjory @ Dinner-Mom says
Thinking I’m going to have to try rhubarb! Looks delish!