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Strawberry Rhubarb Coffee Cake Recipe


2017 Rhubarb Baking Contest Winner - Cake Division


  • Filling:
  • 3 c. fresh rhubarb, thinly sliced
  • 4 c. fresh strawberries, mashed
  • 2 Tbsp. lemon juice
  • 1 c. sugar
  • 1/3 c. cornstarch
  • Cake Batter:
  • 3 c. all purpose flour
  • 1 c. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. butter, cut into pieces
  • 1 1/2 c. buttermilk
  • 2 lg. eggs
  • 1 tsp. vanilla
  • Topping:
  • 1/4 c. butter
  • 3/4 c. all purpose flour
  • 3/4 c. sugar


In a large sauce pan, combine rhubarb, strawberries and lemon juice. Cook over medium heat for about 5 minutes. Combine sugar and cornstarch. Stir into rhubarb/strawberry mixture. Bring to a boil. Cook and stir for about 2 minutes or until thick. Remove from heat and set aside.

Cake Batter:
Preheat oven to 350 degrees and grease 9x13" cake pan. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles course crumbs. In a separate bowl, combine buttermilk, eggs and vanilla. Stir into crumb mixture. Pour half of batter to prepared cake pan, spreading evenly. Carefully spread filling on top of cake batter. Pour remaining batter carefully over filling and spread evenly.

Combine ingredients until they resemble course crumbs. Sprinkle over batter. Place on middle rack of oven and bake for 40-45 minutes or until done.

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