Classic Strawberry Rhubarb Coffee Cake with Crumb Topping
This Strawberry Rhubarb Coffee Cake is soft, buttery and layered with a sweet-tart fruit filling and a golden, crumbly streusel topping. The sweetness of the strawberries balances the tangy rhubarb perfectly, creating a moist cake with just the right amount of texture in every bite.
It's the kind of bake that feels right at home during rhubarb season, whether you're serving it for brunch, as an afternoon snack with a cup of coffee, or as a simple dessert that doesn't try too hard.
If you love the balance of flavors in a cozy crumb cake, you'll also enjoy our Apple Coffee Cake.
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Ingredients
This recipe uses simple, everyday ingredients that come together to create a tender cake with a layered fruit filling and a crisp streusel topping.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: Provides structure to the cake while keeping the crumb soft and tender; also base for the streusel topping.
- Baking Powder: Helps the cake rise and stay light rather than dense.
- Sea Salt: Balances the sweetness and enhances the overall flavor.
- Unsalted Butter: Adds richness and contributes to the soft, moist cake texture; and helps to create those topping clusters.
- Granulated Sugar: Sweetens the cake and helps create a delicate crumb.
- Egg: Binds everything together and adds structure to the batter.
- Vanilla Extract: Brings warmth and depth to the overall flavor.
- Whole Milk: Adds moisture and helps create a smooth cake batter.
- Greek Yogurt: Keeps the cake extra moist while adding a subtle tang that complements the fruit.
- Fresh Strawberries: Bring natural sweetness and juiciness to the fruit layer.
- Fresh Rhubarb: Adds that signature tart flavor that balances the sweetness of the cake.
- Old Fashioned Oats: Give the topping a bit of chew and rustic texture.
- Ground Cinnamon: Adds warmth and a subtle spice that pairs beautifully with the fruit.
For this strawberry-rhubarb coffee cake, grab yourself a 9x9 ceramic baking dish, measuring cups and spoons, hand mixer, mixing bowls and small saucepan.
Variations
- Brown Sugar Streusel: Swap part of the granulated sugar in the topping for brown sugar for a deeper, caramel-like flavor.
- Dairy-Free Option: Use non-dairy milk and a plant-based butter to make this cake dairy-free while keeping it just as tender.
- Extra Fruit Layer: Add a little more fresh rhubarb and strawberries if you love a thicker, jammy centre.
- Citrus Boost: Add a splash of lemon juice or a bit of zest to brighten the fruit flavor even more.
How to Make a Strawberry Rhubarb Coffee Cake
This strawberry rhubarb coffee cake recipe comes together with a few simple steps, and builds flavor through each component without feeling complicated.
Preheat oven to 350F and line a 9x9 inch baking pan with parchment paper or grease well.
In a small bowl add fruit and sprinkle with about a tablespoon of flour, then set aside.
Whisk dry ingredients in a medium bowl: flour, baking powder and salt. Set aside.
Cream butter and sugar in a large bowl with a hand mixer until smooth. Then add egg and vanilla and beat until combined.
Alternate whole milk, Greek yogurt and flour mixture slowly until incorporated.
Fold in strawberries and rhubarb just until combined, then transfer the batter to the prepared baking dish.
In another separate bowl, add topping ingredients and mix with a spatula until combined, it should be moist but not overly wet.
Sprinkle over the top of the batter and bake for about 30-35 minutes, or until top is golden brown and a toothpick in the middle comes out with moist crumbs.
Allow to cool in pan for at least 30 minutes before serving.
Hint: Let your butter, egg and yogurt come to room temperature so the batter mixes smoothly and evenly.
Recipe Tips
- Toss the Fruit in Flour: Lightly coating the strawberries and rhubarb helps prevent them from sinking to the bottom of the pan.
- Don't Overmix: Once you combine the flour mixture with the wet ingredients, mix just until incorporated to keep the cake soft.
- Even Streusel Distribution: Sprinkle the topping evenly across the surface for a consistent crunchy layer in every bite.
- Check the Centre: The centre of the cake should be set with just a slight softness when done, as it will continue to firm up while cooling on a wire rack.
A longtime reader favorite is our Strawberry Rhubarb Bread, with a similarly soft crumb and sweet vanilla glaze.
More Desserts
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3-4 days to keep it fresh and moist.
- Freezer: Wrap slices tightly and freeze for up to 2-3 months, then thaw in the fridge overnight or on the counter the day of.
- Reheating: Warm individual slices gently in the microwave or oven until just heated through.
Serving Suggestions
- Breakfast and Brunch: Crispy Fluffy Pancakes, Spinach Ham Quiche Lorraine, Bacon Wrapped Sausage, Croissant French Toast, Strawberry Scones or Buttermilk Waffles.
Rhubarb Strawberry Coffee Cake Recipe FAQs
Yes, just thaw and drain it well before using to it doesn't add excess moisture to the cake.
No, rhubarb doesn't need to be peeled, just trim the ends and chop evenly.
Yes, a square baking dish or even a springform pan works well, just keep an eye on bake time as their overall volumes may differ.
More Recipes Ideas
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Strawberry Rhubarb Coffee Cake
Equipment
- 9x9 Baking Dish
- Measuring Cups and Spoons
- Hand Mixer
- Whisk
- Mixing Bowls
- Small Saucepan
Ingredients
- 187.5 grams all-purpose flour plus a tablespoon for fruit
- ½ tablespoon baking powder
- 1 teaspoon sea salt
- 6 tablespoon butter unsalted and softened
- 100 grams granulated sugar about ½ cup
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup whole milk
- ¼ cup Greek yogurt
- 6 ounces strawberries quartered, divided
- 6 ounces rhubarb chopped, divided
TOPPING:
- 125 grams all-purpose flour about 1 cup
- 66 grams granulated sugar about ⅓ cup
- 42.5 grams old fashioned oats about ½ cup
- 1 stick butter unsalted and melted
- ½ tablespoon ground cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350F and line a 9x9 inch baking pan with parchment paper or grease well.
- In a small bowl add fruit and sprinkle with about a tablespoon of flour, then set aside.
- Whisk dry ingredients in a medium bowl: flour, baking powder and salt. Set aside.
- Cream butter and sugar in a large bowl with a hand mixer until smooth. Then add egg and vanilla and beat until combined.
- Alternate whole milk, Greek yogurt and flour mixture slowly until incorporated.
- Fold in strawberries and rhubarb just until combined, then transfer the batter to the prepared baking dish.
- In another separate bowl, add topping ingredients and mix with a spatula until combined, it should be moist but not overly wet.
- Sprinkle over the top of the batter and bake for about 30-35 minutes, or until top is golden brown and a toothpick comes out with moist crumbs from the centre of the cake.
- Allow to cool in pan for at least 30 minutes before serving.
Notes
- Toss the Fruit in Flour: Lightly coating the strawberries and rhubarb helps prevent them from sinking to the bottom of the pan.
- Don't Overmix: Once you combine the flour mixture with the wet ingredients, mix just until incorporated to keep the cake soft.
- Even Streusel Distribution: Sprinkle the topping evenly across the surface for a consistent crunchy layer in every bite.
- Check the Centre: The centre of the cake should be set with just a slight softness when done, as it will continue to firm up while cooling on a wire rack.
- Room Temperature: Let your butter, egg and yogurt come to room temperature so the batter mixes smoothly and evenly.
- Refrigerator: Store in an airtight container for up to 3-4 days to keep it fresh and moist.
- Freezer: Wrap slices tightly and freeze for up to 2-3 months, then thaw in the fridge overnight or on the counter the day of.
- Reheating: Warm individual slices gently in the microwave or oven until just heated through.
Nutrition
Tried this recipe? Leave a star rating and comment below, I'd love to hear how it turned out for you!
I am a big rhubarb gal, and this coffee cake with a twist is so good. Such a perfect balance of texture and crunch- we are counting down the days to rhubarb season.