Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Grandma Moyer's rhubarb and strawberry coffee cake recipe actually contains coffee. This moist cake is studded with rhubarb and sliced strawberries.

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

Recipe Instructions

Step 1
Preheat the 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 flour mixture into sugar-coffee mixture until just combined; stir rhubarb and strawberries into batter. Pour batter into prepared pan; sprinkle top with brown sugar and pecans.
Step 3
Bake in the preheated oven until cake is golden brown and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

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

Categories

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