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Rhubarb Strawberry Coffee Cake Recipe


2013 Rhubarb Baking Contest Recipe


  • Filling:
  • 3 c. fresh or frozen rhubarb, chopped into 1/2" pieces
  • 1 qt. fresh Strawberries, mashed
  • 2 Tbsp. lemon juice
  • 1 c. sugar
  • 1/3 c. cornstarch
  • cold water, to moisten cornstarch mixture
  • Cake:
  • 3 c. all-purpose flour
  • 3/4 c. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. butter or margarine, cut into pieces
  • 1 1/2 c. buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  • Topping:
  • 1/4 c. butter or margarine, softened
  • 3/4 c. all-purpose flour
  • 1/2 c. sugar


Preheat oven to 350°.

Rhubarb Filling:
In a large saucepan, combine rhubarb, strawberries and lemon juice. Cook over medium heat about 5 minutes. Combine sugar, cornstarch and enough water to moisten cornstarch mixture; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13x9" baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.

Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers. Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.

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