Strawberry Rhubarb Coffee Cake
Strawberry Rhubarb Coffee Cake

Hi everyone, Welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, strawberry rhubarb coffee cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Strawberry Rhubarb Coffee Cake is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Strawberry Rhubarb Coffee Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have strawberry rhubarb coffee cake using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Strawberry Rhubarb Coffee Cake:
  1. Filling:
  2. 3 Cups Rhubarb, sliced into quarter inch discs
  3. 2 Cups Strawberries, diced
  4. 1/2 Cup Sugar
  5. 1/3 Cup Cornstarch
  6. 2 TBSP. Cold Water
  7. Crumb Topping:
  8. 1 1/3 Cups Brown Sugar
  9. 1/4 Cup Flour
  10. 1 tsp. Cinnamon
  11. 4 TBSP. Cold Butter, cut into pieces
  12. Batter:
  13. 3/4 Cup Cold Butter, cut into pieces
  14. 1 1/2 Cups Sugar
  15. 4 Eggs
  16. 2 tsp. Vanilla
  17. 1 1/2 tsp. Baking Powder
  18. 1 1/2 tsp. Baking Soda
  19. 1/2 tsp. Salt
  20. 3 Cups Flour
  21. 1 1/2 Cups Sour Cream
Instructions to make Strawberry Rhubarb Coffee Cake:
  1. Heat oven to 350 degrees. Spray a 9x13 pan with butter or a non-stick spray, set aside.
  2. Filling: In a medium sauce pan over medium heat, combine rhubarb, strawberries, sugar, cornstarch, and water. Stir frequently until the cornstarch begins to thicken but the rhubarb is still fairly firm, about 5 minutes. Remove from heat and set aside.
  3. Crumb topping: In a large bowl, combine brown sugar, flour, and cinnamon. Using a pastry blender, cut the butter into the mixture until it resembles course sand. Use your hands to squeeze handfuls of topping together, creating some larger clumps,then set aside.
  4. Cake batter: In a bowl of a stand mixer, beat the cold butter until smooth and creamy. Slowly add the sugar while continuing to beat at medium speed, until light and fluffy. Add eggs one at a time, scraping the bowl and beating well between each addition. Mix in vanilla.
  5. In separate bowl, whisk together the baking soda, baking powder, salt, and flour, then add the flour mixture to the batter 1 cup at a time, alternating with 1/2 of the sour cream between each addition and mixing on low speed just until everything is combined. Be careful not to over mix.
  6. Spread half of the cake batter into the bottom of the prepared pan, using a spatula to make an even layer right to the edges of the pan. Top with the strawberry rhubarb filling, gently spreading that to the edges as well. Dollop the remaining cake batter over the top of the filling, using a knife or spatula to gently spread it to the edges.
  7. Evenly sprinkle the crumb topping over the batter, squeezing handfuls of topping again to make sure there are at least some larger chunks of topping.
  8. Bake 50-60 minutes until a knife inserted into the center comes out clean. Cool completely.

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