Strawberry Rhubarb Coffee Cake

This cake recipe has a delicious cooked filling made for strawberries & rhubarb. So, there is a bit of a ‘process’ to put this together but it is worth it. It makes a large cake, in a 9 x 13 pan, so perfect to take to a pot-luck or for a party! I am freezing it in squares so that I can take some pieces out of the freezer when we want to eat some!

There are 3 parts to this recipe. The batter, the filling & the topping. I made the filling first, then while it was cooling I made the batter. The cake is sweet & the filling is a bit tart…a perfect pairing!

Serve this cake warm with some ice cream alongside it….or on it’s own. I do prefer it warm though!

Here is the recipe

For the filling

3 cups cut rhubarb

2 cups strawberries, cleaned & cut up *** I used frozen strawberries

2 tbsp lemon juice

1/3 cup cornstarch

For the Batter

1 cup butter

1 cup sugar

1 tsp vanilla

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 cup buttermilk *** I have buttermilk powder that I used for the buttermilk. Add the amount recommended of the powder to water, mix & you have buttermilk!

2 eggs, slightly beaten

For the Topping

3/4 cup sugar

1/2 cup flour

1/4 cup butter



Grease a 9 x 13 pan with non-stick spray

For the filling

  1. Put the rhubarb & strawberries into a saucepan, Simmer for about 5 minutes, stir often
  2. Add the lemon juice & cornstarch. Cook for 45 minutes, stirring often until it is thickened. Set aside to cool

For the batter

  1. Put the butter & sugar into a mix master. Beat to combine.
  2. Add the vanilla & mix to combine
  3. Combine the flour, baking soda & baking powder together
  4. Add the flour & buttermilk alternately to the butter/sugar mixture. Mix after each addition but do not over-mix or you will get a tough cake!

For the Topping

  1. Combine the sugar, flour & butter together to make a coarse crumb. You can do this in the food processor, or I used my hands!

To Assemble the cake

Preheat oven to 350f

  • Put half of the batter into the prepared baking pan, spread to cover the whole bottom of the pan
  • Put the cooled filling overtop of the batter, spread it evenly over batter
  • Spoon the remaining batter over-top of the filling
  • Sprinkle the topping over the entire cake
  • When your oven is preheated, bake the cake for until the fruit is bubbling & the cake is brown, approximately 1 hour


Rhubarb & strawberries
Put the fhubarb 7 strawberries into a saucepan
Sugar, cornstarch & lemon juice fot the fruit
Add the sugar
Add the cornstarch & lemon juice
Cook until thick, stir often
Buttermilk powder & water
Making the buttermilk!
Here is the batter mixed up
Flour & sugar for the topping
Add the butter
Mix the topping ingredients together to make a fine crumb… i just used my fingers
Half of the batter in the bottom of the prepared baking dish
Spread the filling over the batter & spread it evenly
spoon the remaining batter over-top of the filling
Sprinkle the topping on
Ready for the oven!
All done!


3 Comments Add yours

  1. chefkreso says:

    Love the combination of strawberries and rhubarb!


  2. mistimaan says:

    Loved the recipe….its just yum 🙂


    1. So glad you liked it!!!

      Liked by 1 person

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