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Rhubarb Strawberry Coffee Cake Recipe


This tasty treat was apart of our 2013 Rhubarb Baking Contest!


  • Filling:
  • 3 cups chopped fresh or frozen rhubarb (1/2- inch pieces)
  • 1 qt. fresh Strawberries, mashed
  • 2 Tbs. lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch
  • Cake:
  • 3 cups all-purpose flour
  • ¾ cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup butter or margarine, cut into pieces
  • 1 ½ cups buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  • Topping:
  • ¼ cup butter or margarine, softened
  • ¾ cup all-purpose flour
  • ½ cup sugar


In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch, stir into saucepan. Bring to a boil, stirring constantly 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 9x13x2 inch baking pan. Carefully spread filling on top with spatula. Drop remaining batter by tablespoonful over filling. For topping combine softened butter, flour and sugar until mixture resembles coarse crumbs. Sprinkle over

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