Can I use frozen fruit for Strawberry Rhubarb Coffee Cake?

Yes, you can use frozen strawberries and rhubarb for this Strawberry Rhubarb Coffee Cake. Just make sure to thaw and drain them thoroughly before cooking. Removing excess moisture is essential to prevent the cake from becoming soggy.

How do I store Strawberry Rhubarb Coffee Cake?

Store your Strawberry Rhubarb Coffee Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. You can also freeze slices individually and reheat them when needed.

Why is my Strawberry Rhubarb Coffee Cake too wet?

A wet texture usually happens when the fruit mixture contains too much liquid. Always strain the strawberry rhubarb mixture after cooking to ensure your Strawberry Rhubarb Coffee Cake bakes up with the perfect consistency.

Can I make Strawberry Rhubarb Coffee Cake ahead of time?

Absolutely. This Strawberry Rhubarb Coffee Cake can be made a day in advance. In fact, the flavors often develop even more overnight, making it an excellent make-ahead option for brunch or gatherings.

Strawberry Rhubarb Coffee Cake Easy Recipe

Name: Strawberry Rhubarb Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup rhubarb, chopped; 3/4 cup granulated sugar, divided; 1 tablespoon water; 1 cup strawberries, hulled and quartered; 1 cup all-purpose flour; 1/2 teaspoon salt; 6 tablespoons cold butter, cubed; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/3 cup milk; 1 large egg; 1 teaspoon vanilla extract; 1/3 cup brown sugar; 1 teaspoon ground cinnamon

Description

This Strawberry Rhubarb Coffee Cake is a soft, moist, and flavorful bake featuring a sweet-tart fruit layer and a buttery cinnamon crumb topping. Perfect for breakfast, brunch, or dessert, it combines fresh strawberries and rhubarb for a seasonal treat that is both comforting and easy to make.

Ingredients

Scale

1 cup rhubarb, chopped
3/4 cup granulated sugar, divided
1 tablespoon water
1 cup strawberries, hulled and quartered
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons cold butter, cubed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup milk
1 large egg
1 teaspoon vanilla extract
1/3 cup brown sugar
1 teaspoon ground cinnamon

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Instructions

In a saucepan over medium heat, combine 1 cup chopped rhubarb, 1/4 cup sugar, and 1 tablespoon water. Cook until the rhubarb is tender and the sugar dissolves, about 5 minutes. Remove from heat, stir in strawberries, and let cool. Strain excess liquid.
Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish.
In a large bowl, whisk together flour, salt, and remaining 1/2 cup sugar. Cut in cold butter until mixture resembles coarse crumbs.
Set aside 1/2 cup of the crumb mixture for topping. To the remaining mixture, add baking powder and baking soda and mix well.
Add milk, egg, and vanilla extract to the batter. Stir until smooth and fully combined.
Spread the batter evenly into the prepared baking dish. Top with the strawberry rhubarb mixture.
Mix the reserved crumb mixture with brown sugar and cinnamon. Sprinkle evenly over the top and press lightly.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before slicing and serving.

Notes

Always strain the fruit mixture to prevent excess moisture in the cake.
Use cold butter for a crumbly and crisp streusel topping.
Do not overmix the batter to keep the cake soft and tender.
Store leftovers in an airtight container at room temperature for up to 2 days.
You can substitute plant-based milk and butter for a dairy-free version.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg