Strawberry Rhubarb Coffee Cake

This strawberry rhubarb coffee cake is sweet and fruity with a crunchy crumb topping. Adding nuts to the streusel bumps up the crunch.

• 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

Combine 2/3 cup sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries. 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 cools, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 3

Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in 1 cup cold butter using 2 knives or pastry blender until the mixture resembles coarse crumbs.

Step 4

Whisk buttermilk, eggs, and vanilla together in a separate bowl; stir into flour mixture until just moistened. Spoon 2/3 of batter into the prepared pan; spread cooled filling over top, then cover with remaining 1/3 of batter.

Step 5

Combine 3/4 cup sugar and 1/2 cup flour in a bowl. Cut in 1/4 cup cold butter using 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle over batter.

Step 6

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