Strawberry Rhubarb Coffee Cake

This strawberry-rhubarb coffee cake is sweet and fruity with a crunchy crumb topping. Add nuts to the streusel topping if desired.

• Preparation Time: 45 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 40 mins
• Calories: 506 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 2 tablespoons lemon juice
• 1 cup buttermilk
• 2 large eggs
• 2 cups chopped rhubarb
• 1 cup sugar
• 1 (10 ounce) package frozen sliced strawberries, thawed
• 0.5 cup all-purpose flour
• 0.33333334326744 cup cornstarch
• 0.25 cup cold unsalted butter, cut into pieces
• 0.75 cup sugar
• 0.66666668653488 cup sugar
• 1 cup cold unsalted butter, cut into pieces

Recipe Instructions

Step 1

Make the filling: Combine sugar and cornstarch in a large saucepan. Stir in rhubarb and strawberries and bring to a simmer over medium heat; cook until thickened, about 2 minutes. Remove from the heat, stir in lemon juice, and let cool.

Step 2

While the filling is cooling, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 3

Make the cake: Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs.

Step 4

Whisk buttermilk, eggs, and vanilla together in a separate bowl. Stir wet ingredients into dry ingredients until just moistened. Spoon 2/3 of the batter into the prepared pan, spread cooled filling over top, then cover with remaining batter.

Step 5

Make the topping: Combine sugar and flour in a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over batter.

Step 6

Bake in the preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.