Strawberry Rhubarb Coffee Cake: Sweet, Tart, and Perfect for Family Mornings!

Hey there, friend! Let me tell you about this strawberry rhubarb coffee cake—it’s an absolute gem in my recipe collection. It’s one of those desserts (or breakfasts—no judgment here) that feels like a warm hug. The sweetness from the strawberries, the zingy tartness of rhubarb, and that buttery crumb topping make this coffee cake chef’s kiss.

I’ve been making this for years, and it’s always a hit with kids and grown-ups alike. Whether you’re serving it for a family brunch, bringing it to a potluck, or just enjoying a slice with your coffee while the kiddos play, you’re going to love how easy and satisfying this recipe is. Let’s bake it together!

What You’ll Need:

Here’s everything you need to whip up this amazing coffee cake!

For the Cake:

2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup milk
1 tsp vanilla extract
2 large eggs
2 tsp baking powder
1/4 tsp salt

For the Fruit Filling:

1 1/2 cups fresh strawberries, hulled and chopped
1 1/2 cups fresh rhubarb, chopped into small pieces
1/3 cup granulated sugar
2 tbsp cornstarch

For the Crumb Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1/2 tsp ground cinnamon

Pro Tips:

Use Fresh Fruit When You Can: Fresh strawberries and rhubarb really shine here, but if you’re in a pinch, frozen will work too—just thaw and drain them first.
Don’t Skip the Streusel: The crumb topping makes this cake so special! Mix it gently so it stays crumbly.
Line Your Pan: Use parchment paper to line your baking dish. It makes cleanup so much easier and keeps the cake from sticking.
Cool Before Cutting: I know it’s hard, but letting the cake cool a bit makes it easier to slice and lets the flavors settle beautifully.
Double It Up: This cake freezes well, so feel free to make two—one for now, one for later!

Tools You’ll Need:

Mixing bowls (3)
Whisk and wooden spoon
Measuring cups and spoons
9×13-inch baking dish
Parchment paper
Sharp knife and cutting board

Substitutions and Variations:

No Rhubarb? Replace it with an equal amount of extra strawberries or even diced apples.
Gluten-Free? Use a 1:1 gluten-free baking flour.
Dairy-Free? Swap the butter for a plant-based version and the milk for almond or oat milk.
Add a Zing: A teaspoon of lemon zest in the batter pairs beautifully with the fruit.

Make-Ahead Tips:

Prep the crumb topping and fruit filling the night before. Store them in separate containers in the fridge, and you’ll be ready to assemble in the morning.
You can also bake the whole cake the day before and reheat slices gently in the microwave before serving.

How to Make Strawberry Rhubarb Coffee Cake

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Line your 9×13-inch baking dish with parchment paper or grease it lightly.

Step 2: Mix the Batter

In a large bowl, cream together the softened butter and sugar until fluffy. Beat in the eggs, vanilla, and milk. In a separate bowl, whisk the flour, baking powder, and salt, then gradually add the dry ingredients to the wet mixture until smooth.

Step 3: Make the Fruit Filling

In a medium bowl, toss the strawberries and rhubarb with sugar and cornstarch until evenly coated.

Step 4: Prepare the Crumb Topping

In a small bowl, mix the flour, brown sugar, cinnamon, and melted butter until crumbly.

Step 5: Assemble the Cake

Spread half the batter into your prepared baking dish. Layer the fruit filling evenly on top, then dollop the remaining batter over the fruit. It’s okay if it doesn’t cover completely! Finally, sprinkle the crumb topping over the entire cake.

Step 6: Bake

Bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 15 minutes before slicing and serving.

Leftovers and Storage

Got leftovers? Store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze individual slices—just thaw them at room temp when ready to eat.