Fresh strawberries and tart rhubarb are one of my favorite flavor combinations.
The sweet fruit balances the tangy rhubarb, and the buttery crumb topping brings everything together.
This coffee cake is soft, moist, and packed with fruity filling in every bite. It’s perfect for breakfast, brunch, dessert, or an afternoon coffee break.
Once you make it, you’ll want to bake it every spring and summer.
This recipe follows the classic layered method from the reference recipe with a few small improvements for texture and flavor.
Servings & Time
Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 40 minutes
Why I Love This Recipe
Every spring, I look forward to rhubarb season. I still remember stopping at a local farm stand one cool morning and seeing baskets filled with bright red rhubarb next to sweet strawberries. I bought both without even thinking because I already knew what I wanted to bake.
The smell of this coffee cake filling the kitchen is something I never get tired of. The fruit turns soft and jammy while the buttery crumb topping becomes golden and crisp. The hardest part is waiting for it to cool before slicing.
Here’s why I keep coming back to this recipe:
- The strawberry and rhubarb filling is perfectly sweet and tart.
- The cake stays soft and moist for several days.
- The crumb topping adds a delicious buttery crunch.
- It looks beautiful enough for holidays and brunch.
- Every bite has layers of cake, fruit, and crumb topping.
- The recipe is simple even if you’ve never baked with rhubarb before.
What You’ll Need
Filling
- ⅔ cup granulated sugar
- ⅓ cup cornstarch
- 2 cups diced fresh rhubarb
- 2 cups sliced strawberries (fresh or thawed frozen)
- 2 tablespoons fresh lemon juice
Cake
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
Crumb Topping
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup cold unsalted butter, cut into small cubes
Why This Recipe Works (Quick Science)
The filling is cooked before it goes into the cake. This activates the cornstarch and thickens the fruit juices so the filling stays in place instead of soaking into the cake while baking.
Cold butter is mixed into the flour to create small pockets of fat. As the cake bakes, those pockets melt and create a tender crumb.
Buttermilk adds moisture and a gentle tang while helping create a soft texture.
Baking powder and baking soda work together to give the cake enough lift without making it dry.
Pro Tips
- Dice the rhubarb into small, even pieces so it cooks at the same rate as the strawberries.
- Let the fruit filling cool before layering it into the batter. Warm filling can make the batter difficult to spread.
- Keep the butter cold when making both the cake and crumb topping for the best texture.
- Drop the batter around the pan in spoonfuls before gently spreading it. This makes layering much easier.
- Cool the cake for at least 20 minutes before cutting so the fruit filling can set.
Tools You’ll Need
- Medium saucepan
- Wooden spoon
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
- Pastry cutter or two forks
- Measuring cups
- Measuring spoons
- 9×13-inch baking dish
- Cooling rack
- Oven
Substitutions & Variations
- Use fresh or frozen strawberries.
- Replace half the strawberries with raspberries.
- Add ½ teaspoon cinnamon to the crumb topping.
- Mix ½ cup chopped pecans into the topping.
- Substitute plain Greek yogurt mixed with a splash of milk for the buttermilk.
- Add ½ teaspoon almond extract along with the vanilla for extra flavor.
Make Ahead Tips
- Prepare the fruit filling one day ahead and refrigerate it after cooling.
- Mix the dry cake ingredients the night before.
- Make the crumb topping ahead and refrigerate it until ready to use.
- Bake the cake a day in advance. The flavor is even better the next morning.
Step 1 – Make the Strawberry Rhubarb Filling
In a medium saucepan, combine ⅔ cup granulated sugar and ⅓ cup cornstarch until no lumps remain. Add 2 cups diced fresh rhubarb and 2 cups sliced strawberries. Stir well so the fruit is evenly coated.
Place the saucepan over medium heat. Stir often as the fruit releases its juices. Continue cooking for about 5–7 minutes, until the mixture thickens into a glossy filling that looks like pie filling. Remove the saucepan from the heat and stir in 2 tablespoons fresh lemon juice. Let the filling cool completely before using.
Step 2 – Prepare the Baking Dish and Oven
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or nonstick baking spray. Set it aside while you prepare the batter.
Step 3 – Make the Cake Base
In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined.
Add 1 cup cold unsalted butter, cut into small cubes. Using a pastry cutter or two forks, cut the butter into the flour mixture until it looks like coarse crumbs with small pea-sized pieces of butter still visible. Those little butter pieces will melt in the oven and help create a soft, tender cake.
In a separate medium bowl, whisk together 1 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Pour the wet mixture into the flour mixture. Fold everything together with a rubber spatula just until no dry flour remains. The batter will be thick, and that is exactly what you want. Avoid overmixing or the cake may become dense.
Step 4 – Build the First Cake Layer
Spoon about ⅔ of the cake batter into the prepared 9×13-inch baking dish. Because the batter is thick, place spoonfuls all over the pan before gently spreading them together with an offset spatula or the back of a spoon. Try to make the layer as even as possible without pressing too hard.
Step 5 – Add the Fruit Filling
Once the strawberry rhubarb filling has completely cooled, spoon it evenly over the batter. Use the back of a spoon to gently spread the filling from edge to edge, leaving a small border around the outside so it stays neatly inside the cake while baking.
The thick filling should sit on top of the batter without sinking.
Step 6 – Finish the Cake Layer
Drop the remaining ⅓ of the cake batter over the fruit filling by the spoonful. Carefully spread each spoonful until most of the filling is covered. It doesn’t have to be perfect. Some of the fruit filling peeking through is completely normal and gives the finished cake a beautiful homemade look.
Step 7 – Make the Crumb Topping
In a small bowl, combine ¾ cup granulated sugar and ½ cup all-purpose flour.
Add ¼ cup cold unsalted butter, cut into small cubes. Cut the butter into the dry ingredients with a pastry cutter or two forks until the mixture forms coarse, buttery crumbs. Sprinkle the crumb topping evenly over the cake, covering the surface from corner to corner.
Step 8 – Bake the Coffee Cake
Place the baking dish into the preheated 350°F (175°C) oven.
Bake for 45 to 50 minutes, or until the crumb topping is deep golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
If the top begins browning too quickly during the last 10 minutes, loosely cover the cake with aluminum foil.
Step 9 – Cool and Slice
Remove the coffee cake from the oven and place the baking dish on a cooling rack for 20 minutes. This resting time allows the fruit filling to set, making clean slices much easier.
Slice into 12 squares and serve warm or at room temperature. If you’d like, dust lightly with powdered sugar just before serving.
Macros Information
Per Serving (1 of 12 slices, estimated)
- Calories: 510
- Protein: 6g
- Carbohydrates: 76g
- Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 72mg
- Sodium: 240mg
- Fiber: 2g
- Sugar: 44g
Nutrition values are estimates and will vary depending on the brands of ingredients used.
Common Mistakes
Using warm filling
The strawberry rhubarb filling needs to cool completely before layering it into the batter. Warm filling can soften the batter and make the layers blend together.
Overmixing the batter
Mix only until the flour disappears. Overmixing develops gluten, which can make the cake heavy instead of tender.
Using soft butter for the batter
Cold butter creates tiny pockets throughout the batter that produce a light, soft texture after baking.
Not thickening the filling enough
Cook the filling until it looks like thick pie filling. If it’s too runny, it may sink into the cake while baking.
Cutting the cake too soon
Let the coffee cake cool for at least 20 minutes before slicing. This gives the filling time to set and helps create clean slices.
Adding too much flour
Measure flour by spooning it into the measuring cup and leveling it off. Scooping directly into the flour bag can pack in too much flour and make the cake dry.
What to Serve With
This coffee cake is delicious on its own, but it also pairs well with:
- Freshly brewed coffee
- Hot tea
- Cold milk
- Fresh strawberries
- Whipped cream
- Vanilla ice cream for dessert
- Greek yogurt
- Fresh fruit salad
- Scrambled eggs for brunch
- Crispy bacon or breakfast sausage
Leftovers & Storage
Store the cooled coffee cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days.
To reheat, warm an individual slice in the microwave for 15–20 seconds until just warm.
You can also freeze individual slices by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag. Freeze for up to 3 months.
Thaw overnight in the refrigerator or at room temperature before serving.
FAQ
Can I use frozen rhubarb?
Yes. Thaw it first and drain off any excess liquid before cooking the filling.
Can I use fresh strawberries instead of frozen?
Absolutely. Fresh strawberries work beautifully and provide excellent flavor.
Can I make this the day before?
Yes. In fact, many people think the flavors are even better the next day after the filling has fully settled.
Why is my batter so thick?
That’s normal. This recipe uses a thick batter so it can support the fruit filling without becoming soggy.
Can I add cinnamon?
Yes. Stir about ½ teaspoon ground cinnamon into the crumb topping for extra warmth.
How do I know when the cake is finished baking?
Insert a toothpick into the center. It should come out clean or with just a few moist crumbs. The crumb topping should be golden brown and the center should spring back lightly when touched.
Can I freeze the entire cake?
Yes. Let the cake cool completely, wrap it tightly in plastic wrap followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Can I make this in a different pan?
An 8×8-inch pan works well for a half batch. A Bundt pan can also be used, but the layering method should be adjusted and the baking time may vary.
Final Thoughts
There is something special about the combination of sweet strawberries, tangy rhubarb, soft buttery cake, and a crisp crumb topping. Every slice is packed with fresh fruit flavor and just the right balance of sweetness and tartness.
Whether you’re baking it for a weekend breakfast, a holiday brunch, or simply to enjoy with your afternoon coffee, this Strawberry Rhubarb Coffee Cake is a recipe you’ll find yourself making again and again. It’s simple enough for everyday baking but beautiful enough to share with family and friends.
If you give this recipe a try, I’d love to hear how it turned out. Leave a comment below and share your favorite variation or any helpful baking tips you discovered. Happy baking!
