Strawberry Rhubarb Coffee Cake Recipe

Imagine starting your day with a slice of moist, flavorful coffee cake, filled with the sweet and tangy combination of strawberries and rhubarb. This Strawberry Rhubarb Coffee Cake is perfect for any occasion, whether it’s a Sunday brunch or a family reunion. The vibrant pink filling, made with fresh rhubarb and strawberries, is balanced by the richness of sour cream and the crunch of a buttery brown sugar crumb topping. This coffee cake is not just a delicious breakfast treat but also a delightful dessert that pairs beautifully with a hot cup of coffee or a scoop of vanilla ice cream.

Ingredients:

• Strawberry Rhubarb Filling:

  • 3 cups rhubarb, sliced into 1/4-inch discs
  • 2 cups strawberries, diced
  • 1/2 cup granulated sugar
  • 1/3 cup cornstarch
  • 2 tablespoons cold water

• Brown Sugar Crumb Topping:

  • 1 1/3 cups brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 4 tablespoons cold butter, cut into pieces

• Batter:

• 3/4 cup cold butter, cut into pieces

• 1 1/2 cups granulated sugar

• 4 large eggs

• 2 teaspoons vanilla extract

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1/2 teaspoon salt

• 3 cups all-purpose flour

• 1 1/2 cups sour cream

Instructions:

1. Prepare the Strawberry Rhubarb Filling:

   • In a medium-sized saucepan over medium heat, combine the rhubarb, strawberries, sugar, cornstarch, and water. Stir frequently until the cornstarch begins to thicken but the rhubarb is still fairly firm, about 5 minutes. Remove from heat and set aside.

2. Prepare the Brown Sugar Crumb Topping:

   • In a large bowl, combine the brown sugar, flour, and cinnamon. Using a pastry cutter or your hands, cut the butter into the sugar and flour mixture until it resembles coarse sand. Use your hands to squeeze handfuls of topping together, creating some larger clumps.

3. Prepare the Cake Batter:

• In a large mixing bowl, cream the cold butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well between each addition. Scrape the sides of the bowl between each egg addition. Add vanilla extract and mix well.

4. Add Dry Ingredients and Sour Cream:

   • Add baking powder, baking soda, and salt. Beat on medium-high speed until well combined. Scrape the sides of the bowl. Add flour one cup at a time, alternating with sour cream (1/2 cup at a time). Mix on low speed until just combined, being careful not to overmix.

5. Assemble the Coffee Cake:

   • Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, then butter the paper well. Spread half of the cake batter into the bottom of the prepared pan, using a spatula to make an even layer right to the edges of the pan. Top with the strawberry rhubarb filling, gently spreading it to the edges as well. Dollop the remaining cake batter over top of the fruit filling, using a knife or spatula to gently spread it to the edges as well.

6. Add Crumb Topping:

• Evenly sprinkle the crumb topping over the cake batter, squeezing handfuls of topping again to make sure there are at least some larger chunks of topping.

7. Bake the Coffee Cake:

   • Transfer the coffee cake to the oven and bake for 50 to 60 minutes, until a cake tester inserted into the center of the cake comes out clean.

8. Cool and Serve:

   • Allow the coffee cake to cool completely in the pan. Once cooled, dust with powdered sugar before serving.

Top Tips:

1. Use Fresh Ingredients: Fresh rhubarb and strawberries are essential for the best flavor and texture. If using frozen strawberries, thaw them first.

2. Don’t Overmix: Be careful not to overmix the batter, especially when adding the flour and sour cream. This will help keep the cake moist.

3. Press Crumb Topping: Use your hands to press the crumb topping into larger clumps for a more textured topping.

4. Cool Completely: Letting the coffee cake cool completely in the pan helps it set properly and prevents it from breaking when slicing.

5. Store Properly: Store leftover coffee cake in an airtight container at room temperature for up to three days. Freeze for longer storage.

6. Adjust Sugar: If using sweeter strawberries, you might reduce the amount of sugar in the filling.

Variations:

1. Blueberry Twist: Replace strawberries with blueberries for a different flavor combination.

2. Cinnamon Swirl: Add a cinnamon swirl to the batter by mixing cinnamon into the batter before spreading it in the pan.

3. Walnut Crunch: Add chopped walnuts to the crumb topping for added texture and flavor.

4. Vanilla Bean: Use vanilla bean paste instead of vanilla extract for a more intense vanilla flavor.

5. Glazed Topping: Drizzle a simple glaze made from powdered sugar and milk over the cooled coffee cake for an extra touch.

6. Sour Cream Substitute: If you don’t have sour cream, you can substitute it with plain Greek yogurt or buttermilk.

Nutritional Guide:

Additional Nutritional Notes: This recipe is relatively high in sugar due to the fruit filling and brown sugar crumb topping. However, the use of sour cream adds a good amount of protein and fat, making it more satisfying. If you’re watching your sugar intake, consider reducing the amount of sugar in the filling or using less brown sugar in the crumb topping. This coffee cake is best enjoyed in moderation as part of a balanced diet.