Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Here's a coffee cake that really does contain coffee. The moist cake is studded with rhubarb and sliced strawberries.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 270 Calories

Ingredients

• 2 eggs
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 3 cups chopped rhubarb
• 1 cup cold coffee
• 0.5 teaspoon salt
• 0.5 cup chopped pecans
• 0.5 cup brown sugar
• 1.5 cups sliced strawberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Step 2

Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.

Step 3

Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.