Strawberry Rhubarb Coffee Cake
A delightful seasonal baked good of sweet strawberries and tart rhubarb. It is perfect for any brunch occasion!
Servings: 18
Ingredients
For the Filling
- 2 cups diced rhubarb
- 3 cups diced strawberries smashed
- 1 ½ tablespoons freshly squeezed lemon juice
- ¾ cup granulated sugar
- ⅓ cup cornstarch
For the Cake
- 1 cup (8 ounces) unsalted butter at room temperature
- 1 cup granulated sugar
- 2 extra-large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups buttermilk at room temperature
For the Topping
- ¼ cup (2 ounces) unsalted butter, melted
- ¾ cup granulated sugar
- ¾ cup unbleached all-purpose flour
Instructions
For the Filling
- In a small bowl combine the sugar and cornstarch; set aside. In a large saucepan combine the rhubarb, strawberries, and lemon juice. Cook over medium-high heat, stirring frequently until the fruit has broken down and is juicy, about 5 minutes. Add the cornstarch mixture. Bring the mixture to a boil and stir until thickened.Transfer the mixture to a medium bowl and allow to cool completely before proceeding with the recipe.
For the Topping
- In a medium bowl, combine the melted butter, sugar and flour. Stir until the mixture resembles coarse crumbs; set aside.
For the Cake
- Preheat the oven to 350ºF. Line a 9 x1 3-inch baking pan with parchment paper, allowing excess to overhang for easy removal, and spray lightly with non-stick baking spray. (I like to lift out many baked goods rather than cutting them directly in the pan and damaging my pan with the knife). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, beating well after each addition. Scrape down the sides of the bowl and beat in the vanilla. Add half the buttermilk alternating with half the flour mixture. Scrape down the sides of the bowl and beat until the mixture is thoroughly combined. Spread two-thirds of the batter into the prepared pan. Carefully spread the cooled filling mixture over the batter. Drop remaining batter over filling and gently even out using an offset spatula. Sprinkle topping over second batter layer. Bake for 40-50 minutes or until the edges are golden brown. Allow the cake to cool completely before serving. Cut into 16-20 slices. Enjoy!
Nutrition
Calories: 355kcal | Carbohydrates: 53g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 180mg | Potassium: 143mg | Fiber: 1g | Sugar: 30g | Vitamin A: 471IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 1mg
