Strawberry Rhubarb Coffee Cake

Prep Time
Cook Time
1h 10m
Ready In

"Another winner from Taste of Home. This is like the marriage of Starbucks coffee cake and a strawberry rhubarb pie..."

Original is 20 servings


  • Serving Size: 1 (122.5 g)
  • Calories 322.2
  • Total Fat - 13.3 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 53.4 mg
  • Sodium - 269.7 mg
  • Total Carbohydrate - 48.9 g
  • Dietary Fiber - 3 g
  • Sugars - 29.5 g
  • Protein - 4.7 g
  • Calcium - 72.9 mg
  • Iron - 1 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place the rhubarb, strawberries and lemon juice in a large saucepan. Stir to combine. Cover and cook over medium heat about 5 minutes. In a small bowl, mix the sugar and cornstarch. Stir into saucepan. Bring to a boil, reduce heat, cook and stir 2 minutes or until thickened. Remove from heat and set aside.

Step 2

Lay a piece of foil on the bottom rack of your oven, to catch any spillovers. Preheat oven to 350°. Grease a 13x9 inch baking pan and set aside.

Step 3

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.

Step 4

In a separate bowl, beat the buttermilk, eggs and vanilla. Stir into the crumb mixture.

Step 5

Spread half of the batter evenly into the prepared pan. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over the filling.

Step 6

For topping, melt the butter in a saucepan over low heat. Remove from heat and stir in the flour and sugar until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.

Step 7

Place the baking pan on the middle rack of the oven and bake 40-45 minutes. Remove from oven and cool on a wire rack.


No special items needed.

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