1. Can I use frozen rhubarb and strawberries for this coffee cake?

Yes, you can use frozen strawberries and rhubarb in this recipe. However, make sure to drain any excess liquid from the thawed fruit before adding it to the batter to avoid making the cake soggy.

2. How can I make this Strawberry Rhubarb Coffee Cake gluten-free?

To make this coffee cake gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and baking soda are also gluten-free. The rest of the ingredients should be suitable for a gluten-free version.

3. How can I store leftover Strawberry Rhubarb Coffee Cake?

Leftover Strawberry Rhubarb Coffee Cake should be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, freeze individual slices and thaw as needed.

Strawberry Rhubarb Coffee Cake

Description

Strawberry Rhubarb Coffee Cake combines the sweetness of strawberries and the tartness of rhubarb in a soft, moist cake with a cinnamon-sugar crumb topping. It’s the perfect springtime treat for breakfast, brunch, or dessert.

Ingredients

Scale

1 cup rhubarb, chopped
3/4 cup sugar, divided
1 tablespoon water
1 cup strawberries, hulled and quartered
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons cold butter, cubed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup milk
1 egg
1 teaspoon vanilla extract
1/3 cup brown sugar
1 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

In a medium saucepan, combine rhubarb, 1/4 cup sugar, and water. Cook over medium heat until the rhubarb is tender, about 5 minutes. Stir in strawberries, remove from heat, and let cool. Strain out any excess liquid.
Preheat the oven to 350°F (175°C). Butter and flour an 8×8-inch square baking dish.
In a large bowl, whisk together the flour, salt, and remaining sugar. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup for the crumb topping.
To the remaining flour mixture, add baking powder, baking soda, milk, egg, and vanilla extract. Stir until smooth.
Spread the batter in the prepared baking dish, then top with the reserved strawberry and rhubarb mixture.
In the reserved flour mixture, add brown sugar and cinnamon. Sprinkle over the cake, pressing lightly.
Bake for 40-45 minutes, or until the center is firm and a toothpick comes out clean. Let the cake cool before slicing.

Notes

Strain the rhubarb-strawberry compote well to prevent a soggy cake.
To test for doneness, insert a toothpick into the center of the cake. It should come out clean.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze individual slices.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400 kcal
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg