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Strawberry-Rhubarb Coffee Cake

Melissa
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!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Canadian
Servings 8

Ingredients
  

For the Cake Batter:

  • 1/2 cup butter softened
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup Greek yogurt plain
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pint fresh strawberries sliced in half, or quartered if larger
  • 2 stalks fresh rhubarb sliced into 1-cm pieces

For the Crumble Topping:

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

For the Glaze:

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

Instructions
 

  • 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, Greek yogurt, and vanilla and mix to combine again. Set aside.
  • In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, and nutmeg together. Add half 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.
  • Pour the cake batter into the greased spring-form pan. Sprinkle the sliced 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.
  • Let the glaze harden for 10 minutes, then serve and enjoy!
Keyword coffee cake recipe, spring desserts, strawberry rhubarb, Strawberry-Rhubarb Coffee Cake, summer cake, summer desserts
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