Introduction
Few desserts capture the taste of spring and summer quite like strawberry-rhubarb coffee cake. This delightful treat is:
- Sweet and tangy, thanks to fresh strawberries and rhubarb.
- Perfectly moist, with a tender crumb and streusel topping.
- Ideal for breakfast, brunch, or dessert.
Let’s get baking and make this your new favorite coffee cake!
What Makes Strawberry-Rhubarb Coffee Cake So Special?
Strawberries and rhubarb are a classic pairing. The sweetness of ripe strawberries complements the tartness of rhubarb, creating a flavor combo that’s bright, fresh, and utterly irresistible. When folded into a soft coffee cake and topped with buttery streusel, you’ve got a showstopper!
Ingredients for the Perfect Coffee Cake
- For the Cake:
- Unsalted butter: 120 grams, softened
- Granulated sugar: 180 grams
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 250 grams
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Sour cream: 240 grams
- Fresh strawberries: 150 grams, diced
- Rhubarb: 150 grams, diced
- For the Streusel Topping:
- Brown sugar: 100 grams
- All-purpose flour: 50 grams
- Unsalted butter: 60 grams, melted
- Cinnamon: 1 teaspoon
Step-by-Step Recipe Instructions
- Prep the oven: Preheat to 175°C (350°F). Grease and flour a 9-inch square baking pan.
- Make the streusel: Combine brown sugar, flour, melted butter, and cinnamon. Set aside.
- Cream butter and sugar: Beat until light and fluffy.
- Add wet ingredients: Mix in eggs and vanilla extract.
- Prepare the dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Alternate additions: Gradually add dry ingredients and sour cream to the wet mixture.
- Fold in fruit: Gently fold in strawberries and rhubarb.
- Assemble: Pour batter into the pan and sprinkle with streusel topping.
- Bake: 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool before serving for clean slices.
Baking Tips for Success
- Use fresh, ripe strawberries for natural sweetness.
- Dice rhubarb evenly to ensure uniform baking.
- Don’t overmix the batter—it keeps the cake light and fluffy.
Delicious Variations and Substitutions
- Add a splash of orange zest for a citrusy twist.
- Use Greek yogurt instead of sour cream for a tangier flavor.
- Swap strawberries for raspberries or blueberries if desired.
How to Store Your Coffee Cake
- Keep the cake in an airtight container at room temperature for 2 days.
- Refrigerate for up to 5 days, but bring it to room temperature before serving.
- Freeze individual slices wrapped in plastic wrap for up to 2 months.
Best Pairings for Strawberry-Rhubarb Coffee Cake
This cake pairs wonderfully with:
- A cup of hot tea or coffee.
- A dollop of whipped cream or vanilla ice cream.
- Fresh fruit slices on the side.
Common Mistakes to Avoid
- Skipping the sour cream: It ensures the cake stays moist and tender.
- Overbaking, which can dry out the delicate crumb.
- Adding too much fruit, which might make the cake soggy.
FAQs
- Can I use frozen rhubarb and strawberries?
Yes! Thaw and drain them thoroughly to avoid excess moisture. - How do I make this cake less tart?
Increase the sugar slightly or reduce the amount of rhubarb. - Can I add a glaze or frosting?
Absolutely! A lemon glaze or cream cheese frosting would complement the flavors beautifully.
Conclusion
Strawberry-rhubarb coffee cake is the epitome of balance—sweet, tangy, and utterly delicious. Perfect for a weekend brunch, a special gathering, or a quiet coffee break, it’s a treat everyone will love. Did you know rhubarb is technically a vegetable? Who knew veggies could taste this good!
