Strawberry Rhubarb Crumb Cake

Indulge in the ultimate **Strawberry Rhubarb Coffee Cake**, a divine blend of flavors and textures perfect for any time of day. This exquisite coffee cake features a deliciously tender crumb, generously studded with vibrant, sweet strawberries and tart rhubarb. Baked to perfection, it boasts irresistible pockets of caramelized cinnamon sugar on top, all elegantly finished with a sweet vanilla glaze. Each slice offers a harmonious balance of tartness and sweetness, a buttery richness, and a texture that’s impossible to resist, whether enjoyed with your morning coffee or as a delightful afternoon treat.

If you’re seeking **more delightful fruity bakes** to brighten your day, explore these tempting recipes: Moist Lemon Muffins with Greek Yogurt, Soft Orange Cookies with Orange Icing, or this Easy Blueberry Crisp. These vibrant, citrusy, and berry-packed treats are sure to satisfy your cravings for fresh, fruity goodness.

Why You’ll Adore This Strawberry Rhubarb Coffee Cake!

• This isn’t just a coffee cake; it’s a versatile indulgence that seamlessly transitions from a satisfying breakfast to an elegant dessert. Its balanced flavors and delightful texture make it suitable for any occasion, ensuring you’ll always find an excuse for “just one more piece.”

• The culinary magic of this cake lies in the perfect interplay between tart rhubarb and sweet strawberries. This dynamic duo creates a flavor profile that is wonderfully complex and never overwhelmingly sugary, making each bite a refreshing experience.

• Thanks to the inclusion of Greek yogurt, this coffee cake boasts an incredibly tender and moist crumb that endures for days. Say goodbye to dry, crumbly cakes; this recipe promises a delightful texture that remains soft and fresh, even after storage.

• The generous cinnamon sugar topping transforms into delightful caramelized pockets during baking. These pockets add a light, irresistible crunch and infuse every mouthful with a warm, inviting spice, elevating the cake’s overall taste and texture.

• If you’re new to baking with rhubarb or simply looking for innovative ways to use this seasonal gem, this coffee cake is a fantastic starting point. It offers a refreshing alternative to traditional rhubarb pies or crisps, showcasing its unique tang in a comforting and familiar form.

Essential Ingredients for Your Coffee Cake

Creating this irresistible Strawberry Rhubarb Coffee Cake starts with a selection of fresh, high-quality ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture, from the tender cake base to the crunchy topping and sweet glaze.

For the Strawberry Rhubarb Coffee Cake Base

• ½ cup (1 stick) unsalted butter, room temperature: Crucial for a smooth, fluffy batter when creamed with sugar.
• 1 cup granulated sugar: Provides the essential sweetness and helps create a tender crumb.
• 2 large eggs: Bind the ingredients together, adding moisture and structure.
• 1 teaspoon vanilla extract: Enhances all the flavors with its warm, aromatic notes.
• 1 cup Greek yogurt (or sour cream): The secret to an exceptionally moist and tender cake crumb, adding a subtle tang.
• 1 teaspoon baking soda: A leavening agent that works with the yogurt/sour cream to help the cake rise.
• 1 ¾ cup all-purpose flour: The structural foundation of the cake.
• 1 ½ teaspoons baking powder: Another leavening agent for a light and airy texture.
• ½ teaspoon salt: Balances the sweetness and enhances overall flavor.
• 1 (14.6 oz) can Oregon Rhubarb, drained: Provides the signature tartness that beautifully contrasts with the sweet strawberries. Ensure it’s well-drained to prevent a soggy cake.
• 1 cup fresh strawberries, chopped: Adds bursts of sweet, juicy fruit throughout the cake.

For the Cinnamon Sugar Topping

• ½ cup granulated sugar: Creates delightful pockets of caramelized sweetness.
• 2 teaspoons ground cinnamon: Infuses the topping with a warm, inviting spice.

For the Optional Vanilla Glaze

• 1 cup powdered sugar: Forms the base for a smooth, sweet glaze.
• 1 teaspoon to 1 tablespoon milk: Used to adjust the glaze to your desired drizzling consistency.

Step-by-Step Instructions: Crafting Our Tempting Strawberry Rhubarb Coffee Cake

Follow these detailed steps to bake a perfect Strawberry Rhubarb Coffee Cake that’s moist, flavorful, and incredibly satisfying. Precision in baking ensures the best results!

1. Begin by preparing your oven and baking pan. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray an 8-inch or 9-inch springform pan with cooking spray. For easy removal and to prevent sticking, line the bottom of the pan with a circle of parchment paper, then lightly spray the parchment paper as well. Set the prepared pan aside.
2. In a large mixing bowl, combine the room temperature unsalted butter and granulated sugar. Cream them together using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color. This process incorporates air, contributing to the cake’s tender texture. Next, add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract, then fold in the Greek yogurt (or sour cream) until just combined. Be careful not to overmix at this stage.
3. In a separate, small bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients in the large bowl, mixing on low speed until just combined. Mix only until no streaks of flour remain; overmixing can lead to a tough cake.
4. Now, prepare the delightful cinnamon sugar topping. In another small bowl, whisk together the granulated sugar and ground cinnamon until well combined. This mixture will create those irresistible caramelized pockets on top of your cake.
5. Assemble the layers of your coffee cake. Spread half of the prepared cake batter evenly into the bottom of your parchment-lined pan. Evenly distribute two-thirds of your drained rhubarb and chopped strawberries over this first layer of batter. Sprinkle half of the cinnamon-sugar mixture over the fruit. If desired, use a knife to gently swirl the cinnamon sugar into the fruit layer for a marbled effect. Carefully spoon and spread the remaining batter over the fruit and cinnamon sugar layer. Top this final batter layer with the rest of the fruit, then sprinkle generously with the remaining cinnamon-sugar mixture. Another gentle swirl with a knife can add visual appeal.
6. Bake the cake in your preheated oven. For a 9-inch pan, bake for approximately 45 to 50 minutes. If using an 8-inch pan, expect a slightly longer baking time of 50 to 65 minutes. The cake is ready when the top is golden brown and a toothpick inserted near the center comes out clean. Keep in mind that baking times can vary significantly depending on oven calibration and pan size, so start checking for doneness after about 30-35 minutes, especially when the top of the cake no longer appears visibly jiggly.
7. Once baked, remove the pan from the oven and place it on a wire rack to cool. Allow the cake to cool in the pan for about 10-15 minutes. Then, run a thin knife around the edge of the pan to help release the cake before carefully removing the springform side. Let the coffee cake cool completely on the wire rack before adding the glaze or slicing.
8. If you desire a sweet finishing touch, prepare the optional vanilla glaze. In a small bowl, whisk together the powdered sugar and milk, starting with 1 teaspoon of milk and adding more, drop by drop, until you achieve a smooth, pourable consistency. Drizzle the glaze artfully over the cooled coffee cake just before serving.

Storing Your Strawberry Rhubarb Coffee Cake for Freshness

To keep your delicious Strawberry Rhubarb Coffee Cake at its best, proper storage is key. This easy cake will remain wonderfully fresh when stored in an airtight container at room temperature for up to 3 days. For extended freshness, especially in warmer climates, you can refrigerate the cake for up to a week. To store for even longer, individual slices can be wrapped tightly in plastic wrap and then aluminum foil, then frozen for up to 3 months. Thaw frozen slices at room temperature or gently warm them in the microwave for a quick treat.

Delicious Variations to Try

Ready to experiment with your Strawberry Rhubarb Coffee Cake? Here are a few ideas to customize this recipe and explore new flavor combinations:

• Fruit Swaps: Instead of strawberries, try using an equal amount of fresh raspberries or blueberries. For an even more complex flavor, a mix of berries and rhubarb is simply divine.

• Fresh Rhubarb: If it’s rhubarb season, absolutely use fresh stalks! Simply chop them into small pieces (about 1½ cups) and add them directly to the batter. No need to pre-cook, they’ll soften perfectly during baking.

• Nutty Crunch Topping: For an added layer of texture and flavor, sprinkle about ¼ to ½ cup of finely chopped nuts (such as pecans or walnuts) into the cinnamon sugar topping before baking. They’ll toast beautifully and add a delightful crunch.

• Citrus Zest: Grate the zest of one lemon or orange into the batter along with the wet ingredients. The citrus notes will brighten the fruit flavors and add an extra layer of aroma.

• Crumb Topping: If you prefer a traditional streusel, combine ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed light brown sugar, ½ teaspoon cinnamon, and ¼ cup (½ stick) cold unsalted butter, cut into small pieces. Mix with your fingers until coarse crumbs form, then sprinkle over the batter instead of the cinnamon sugar swirl.

Frequently Asked Questions About Homemade Strawberry Rhubarb Coffee Cake

Here are answers to some common questions you might have while preparing your Strawberry Rhubarb Coffee Cake, ensuring your baking experience is smooth and successful.

Can I use frozen fruit in this recipe?
Yes, you absolutely can! If using frozen strawberries or rhubarb, make sure to thaw them completely first. Then, drain any excess liquid very well before adding them to the batter. This prevents the cake from becoming too wet or soggy.

Do I have to use a springform pan?
While a springform pan makes removing the delicate coffee cake incredibly easy, it’s not strictly necessary. A well-greased 9-inch round or square baking pan will also work. Just be sure to grease and flour it thoroughly, and perhaps line the bottom with parchment paper for extra assurance, to prevent sticking when you invert it onto a plate.

Can I use fresh rhubarb instead of canned?
Absolutely! Fresh rhubarb is fantastic in this cake, especially when it’s in season. Simply slice fresh rhubarb stalks into small, ½-inch pieces. You’ll need roughly 1½ cups of chopped fresh rhubarb. There’s no need to cook it beforehand; it will soften and bake up perfectly within the cake, contributing its signature tartness.

What’s the best way to serve this homemade strawberry rhubarb cake?
This homemade Strawberry Rhubarb Coffee Cake is truly delicious all on its own, offering a wonderful balance of sweet and tart flavors. However, to elevate it to a dessert-level indulgence, serve it warm with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a light drizzle of crème anglaise.

How can I tell if my coffee cake is fully baked?
Beyond the golden brown top and the toothpick test, gently press the center of the cake. If it springs back, it’s likely done. If your cake is browning too quickly on top before it’s cooked through, you can loosely tent it with aluminum foil for the remaining baking time.

This **Strawberry Rhubarb Coffee Cake recipe** is destined to become a cherished favorite in your kitchen, a delightful tradition you’ll return to every spring and summer. It masterfully achieves the perfect harmony of tangy fruit, comforting sweetness, a soft, moist crumb, and a delightful cinnamon crunch. Without a doubt, it stands as one of the finest strawberry rhubarb cakes you can bake at home, promising satisfaction with every single bite.

Should you decide to try this wonderful recipe, please leave a comment below and share your experience! Your feedback is always appreciated.

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