Strawberry Rhubarb Coffee Cake Recipe [FULL GUIDE]

Okay, listen. If you’ve never had a slice of Strawberry Rhubarb Coffee Cake, you’re in for a treat that balances sweet, tart, tender, and crumbly all in one glorious bite. Think: buttery cake layers, bursts of juicy strawberries and tangy rhubarb, and a golden streusel topping that gently crunches under your fork. Yes, please.

This cake is a love letter to early summer, when rhubarb is blushing in the garden and strawberries are at their jammiest best. It’s perfect for breakfast, brunch, or-let’s be honest-dessert after you tell yourself you’re “just going to have a small piece”.

And don’t worry: I’m not just giving you the recipe-I’m unpacking the science, the hacks, the variations, and all the little chef’s notes that make this coffee cake your new favorite bake.

Strawberry Rhubarb Coffee Cake Recipe

Here’s what you’re making: a beautifully moist, buttery coffee cake layered with juicy chunks of fresh strawberries and tart rhubarb, finished with a cinnamon-spiced crumb topping. It’s the kind of cake that makes your whole kitchen smell like love and sunshine.

Servings: 8-10

Prep Time: 20 mins

Cook Time: 50-60 mins

Total Time: About 1 hour 20 mins (includes cooling)

Skill Level: Beginner-friendly with pro-baker payoff!

Ingredients Needed

For The Fruit Filling

• 1 cup rhubarb, chopped (fresh or frozen, no need to thaw)
• 1 cup strawberries, hulled and chopped
• 1 tablespoon sugar
• 1 teaspoon cornstarch – helps thicken the fruit so it doesn’t sink or make the cake soggy

For The Cake Batter

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream – adds moisture and tang

For The Crumb Topping

• ½ cup brown sugar, packed
• ⅓ cup all-purpose flour
• 1 teaspoon cinnamon
• Pinch of salt
• ¼ cup unsalted butter, cold and cubed

How To Make Strawberry Rhubarb Coffee Cake

It’s easier than it looks, promise! Just follow these steps and you’ll be golden (literally-the crumb topping turns the most delicious shade of gold!).

Prep Your Oven And Pan

• Preheat your oven to 350°F (175°C).
• Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy removal.

Make The Fruit Mixture

• Toss the chopped rhubarb and strawberries with sugar and cornstarch in a bowl.
• Let it sit while you prep everything else-this gives the cornstarch time to mingle and start thickening those juicy bits.

Whip Up The Cake Batter

• In one bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another large mixing bowl, cream the butter and sugar until fluffy and pale.
• Beat in the eggs one at a time, then stir in vanilla.
• Mix in sour cream, then gradually fold in the dry ingredients until just combined. Don’t overmix-this isn’t bread dough!

Assemble The Cake

• Spread about two-thirds of the batter into your prepared pan.
• Evenly spoon over the fruit mixture.
• Dollop the remaining batter on top-it won’t cover the fruit completely, and that’s fine! Imperfection adds rustic charm.

Make The Crumb Topping

• In a small bowl, mix brown sugar, flour, cinnamon, and salt.
• Cut in the cold butter with a fork, pastry cutter, or your fingers until crumbly.
• Sprinkle evenly over the cake.

Bake!

• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for at least 15-20 minutes before slicing. Serve warm or at room temp.

Ingredient Science Spotlight

Let’s geek out for a second-because what makes this cake so perfectly balanced is all in the ingredients:

• Rhubarb is tart as heck on its own, but once baked with sugar, it becomes almost floral. The acid helps balance the richness of the cake.
• Strawberries add a jammy sweetness and a pop of color. They release juice when baked, which is why the cornstarch is key-it thickens it into a soft filling, not a soggy mess.
• Sour cream is our moist-maker hero. It adds fat and acidity, which tenderizes the crumb and deepens the flavor.
• Butter vs. oil? Butter brings the flavor and a tighter crumb. Oil gives you moisture but not the taste. We go with butter for that old-fashioned bakery feel.
• Crumb topping? This is all about contrast: soft cake, juicy fruit, and crispy-sugary top = heaven in a bite.

Expert Tips

Want pro-level results without needing a pastry degree? Here are the must-knows:

• Room temp ingredients matter. Cold butter or eggs can make your batter curdle and not mix evenly.
• Don’t skip the cornstarch-even if it seems like a small amount, it’s doing heavy lifting in the texture department.
• Use fresh rhubarb if possible. If using frozen, don’t thaw first-it can become too wet.
• For extra depth, sprinkle a little lemon zest into the batter for brightness or add a splash of almond extract.
• Check early! Some ovens run hot. Start checking your cake at the 45-minute mark with a toothpick test.
• Let it rest after baking-it slices better and the flavor deepens once cooled slightly.

Recipe Variations

Want to mix it up? Here are some delicious twists on the classic:

• Strawberry Rhubarb Muffins – Scoop batter into a muffin tin and reduce baking time to 20-25 minutes.
• Add nuts – Chopped pecans or walnuts in the crumb topping add crunch and earthiness.
• Gluten-Free – Sub in a good 1:1 gluten-free flour blend.
• Spiced Up – Add a pinch of ginger or cardamom to the batter for cozy flavor.
• More fruit options – Try it with blueberries + rhubarb, peach + raspberry, or even go fully tropical with pineapple + coconut!
• Cream cheese swirl – Drop spoonfuls of sweetened cream cheese before adding the fruit layer for an ultra-rich twist.

Final Words

Here’s the thing: Strawberry Rhubarb Coffee Cake is way more than just a “nice little coffee cake”. It’s nostalgic, versatile, and comforting. It looks impressive, smells divine, and every bite is this soft collision of tart fruit and buttery cake with that textural crumb topping to seal the deal.

You don’t need a special occasion to bake it-the cake itself becomes the occasion.

And if you’re someone who likes to bake as a form of self-care, sharing, or just plain fun, this recipe has that cozy, soul-satisfying vibe you’ll want to revisit over and over.

FAQs

What Is Strawberry Rhubarb Coffee Cake?

Strawberry rhubarb coffee cake is a delicious dessert that combines the tartness of rhubarb with the sweetness of strawberries, all baked into a moist, fluffy coffee cake. It typically features a crumbly topping, making it perfect for pairing with coffee or tea.

Can I Substitute Rhubarb With Another Fruit In The Coffee Cake?

Yes, you can substitute rhubarb with other fruits such as apples, pears, or even blueberries. However, keep in mind that rhubarb has a distinct tartness, so you may want to adjust the sweetness of the recipe if you’re using a sweeter fruit.

Is It Necessary To Use Fresh Strawberries And Rhubarb For This Recipe?

While fresh strawberries and rhubarb are preferred for their flavor and texture, frozen versions can also be used. If using frozen fruit, make sure to thaw and drain them to prevent excess moisture from affecting the cake’s texture.

How Do I Prevent The Rhubarb From Becoming Mushy In The Coffee Cake?

To prevent rhubarb from becoming too mushy, consider tossing the chopped rhubarb in a bit of flour before adding it to the batter. This helps to absorb excess moisture and keeps the rhubarb’s texture intact during baking.

Can I Make The Coffee Cake Ahead Of Time?

Yes, you can make the coffee cake ahead of time. It can be baked a day or two in advance and stored in an airtight container at room temperature. You can also freeze the coffee cake for up to three months if you want to prepare it further in advance.

What Can I Use As A Dairy-free Substitute For The Ingredients In This Recipe?

For a dairy-free version of this coffee cake, substitute the butter with a dairy-free butter or oil, and use a non-dairy milk like almond, oat, or soy milk in place of regular milk. Make sure to check other ingredients for hidden dairy products, such as in the baking powder.

Why Does My Coffee Cake Have A Heavy Texture?

A heavy texture in your coffee cake could be due to overmixing the batter, which causes the gluten to develop too much, making the cake dense. Be sure to mix the ingredients gently and only until combined to avoid this issue.

Can I Add A Streusel Topping To The Strawberry Rhubarb Coffee Cake?

Absolutely! A streusel topping made with butter, flour, sugar, and cinnamon can add a delicious crunch and sweetness to the cake. It pairs beautifully with the fruit filling and adds extra flavor.

What Should I Do If The Top Of My Coffee Cake Is Browning Too Quickly?

If the top of your coffee cake is browning too fast, cover it loosely with aluminum foil and continue baking. This will prevent over-browning while allowing the cake to cook through evenly.

How Do I Store Leftover Strawberry Rhubarb Coffee Cake?

Store leftover strawberry rhubarb coffee cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it fresh for a longer period, you can freeze individual slices by wrapping them tightly in plastic wrap or aluminum foil.