I couldn’t think of a better way to start the morning.
Coffee cake with a crumb topping is my absolute favorite kind of coffee cake.
And with a tangy rhubarb–strawberry filling?? Pass me the plate!
A Week of Rhubarb would never be complete without this awesome coffee cake recipe. I’ll admit it took a little bit of extra effort but it was soooo worth it to dig into this light, moist piece of heaven!
Yum. I love love LOVE the combination of rhubarb and strawberries! And the crumb topping over it all? Be still my heart!
This coffee cake is the absolute perfect way to feed a crowd AND the most delicious way to use up all that rhubarb in your garden!
This awesome coffee cake definitely hit one of my top favorite coffee cake recipes.
- 3 cups diced fresh rhubarb
- 1 lb fresh strawberries, hulled and mashed
- 1 tablespoon lemon juice
- 1/2 cup honey
- 1/3 cup cornstarch
- 3 cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1/2 cup butter, softened
- 1/2 cup sour cream
- 1/2 cup honey
- 1-1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup whole-wheat flour
- 1/4 cup butter, softened
- 1/4 cup maple syrup
- Prepare the filling: Combine rhubarb, strawberries, and lemon juice in a medium saucepan. Cook covered over medium-high heat 5 minutes. Stir in honey. Sprinkle cornstarch over top and stir to combine. Continue cooking over medium heat until rhubarb is soft and mixture is thickened. Remove from heat and set aside.
- For the cake: Combine flour, baking soda, baking powder, salt, and nutmeg in a large bowl. With a fork, cut in butter and sour cream until crumbly. In another large bowl, beat honey, buttermilk, vanilla, and eggs until smooth. Stir liquid mixture into flour mixture and gently stir until combined. Set aside.
- For the topping: Combine all topping ingredients in a small bowl until crumbly. Set aside.
- For assembly: Spread half of cake batter in a greased 9 x 13 in baking pan. Spread 1 cup rhubarb filling over batter (Save remaining filling for another use) Drop remaining cake batter over filling and smooth over filling. Sprinkle crumb topping over all. Bake at 350 F 50-55 minutes, or until a toothpick comes out clean. Cool 10 minutes before cutting.
- Yield: 12-15 servings.
- Store in refrigerator up to 3 days.
You definitely DO NOT want to miss what’s coming up next in A Week of Rhubarb. How does a piece of Classic Rhubarb Pie sound to you?