Strawberry-Rhubarb Coffee Cake

Strawberries have come back into season and that can only mean one thing: summer is on the way! Fresh sliced strawberries and rhubarb are nestled in a light and sweet vanilla cake and are topped with a rich brown sugar crumble. My Strawberry-Rhubarb Coffee Cake is perfect for the early summer months and will have everyone begging for the recipe!

Servings: 8-16

Difficulty: Easy

Prep Time:  30 minutes   |   Cook Time: 1 hour 15 minutes   |   Total Time: 1 hour 45 minutes


  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground star anise
  • 1 pint fresh strawberries, sliced in half, or quartered if larger
  • 2 stalks fresh rhubarb, sliced

Crumble Topping:

  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 tablespoons butter, softened


  • 1-2 tablespoons milk
  • 1/4 cup icing sugar


Preheat the oven to 325°F.

Grease an 8-inch spring form pan with butter. Set aside.

Using a hand blender or stand mixer, cream the butter and white sugar on high speed for 1 minute until fluffy. Add the egg and beat to combine. Add the milk and vanilla and mix to combine again. Set aside.

In a separate bowl, sift the flour, baking powder, baking soda and 1/2 teaspoon cinnamon together. Add 1/2 of the flour mixture to the butter mixture and mix to combine. Add the rest of the flour mixture and mix until combined. Do not over mix the batter or else the cake will be tough.

Cut the strawberries and rhubarb into slices about 1/2 centimeter thick.

Pour the cake batter into the greased spring-form pan. Sprinkle the strawberries and rhubarb on top of the cake, making sure to get them evenly distributed. Press them slightly into the cake batter.

In a separate bowl, use your hands to crumble the brown sugar, flour and butter together until you have crumbles the size of peas. Sprinkle this mixture evenly across the top of the strawberries and rhubarb.

Bake the cake in the oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once the cake is fully cooked, remove it from the oven and let it cool completely.

Once the cake has cooled, make the glaze. In a small bowl, whisk the milk and icing sugar together until smooth. Use a spoon to drizzle the glaze on top of the cooled cake in whatever pattern you like.

Serve and enjoy!