Strawberry Rhubarb Coffee Cake: A Sweet & Tart Delight!
Spring and summer are all about fresh, vibrant flavors, and what better way to celebrate the season than with a Strawberry Rhubarb Coffee Cake? This delightful cake combines the sweet juiciness of strawberries with the tangy tartness of rhubarb, all nestled in a moist and tender coffee cake crumb. The streusel topping adds a delightful crunch and buttery sweetness, making it the perfect treat for breakfast, brunch, or an afternoon snack. This recipe is surprisingly easy to make, and the results are absolutely stunning. Let’s dive in!
Why Strawberry Rhubarb?
The combination of strawberry and rhubarb is a classic for a reason. Strawberries offer a burst of sweetness that perfectly complements rhubarb’s tart and slightly acidic flavor. Together, they create a balanced and harmonious taste that is both refreshing and comforting. Rhubarb is often overlooked, but it’s a fantastic ingredient to work with. It adds a unique complexity to desserts, preventing them from becoming overly sweet. The texture contrast between the soft, cooked strawberries and the slightly firmer rhubarb pieces adds another layer of interest to the cake.
Ingredients You’ll Need
Before you start baking, gather all your ingredients. This will make the process smoother and prevent you from realizing you’re missing something halfway through!
**For the Streusel Topping:**
* 1/2 cup (60g) all-purpose flour
* 1/4 cup (50g) granulated sugar
* 1/4 cup (50g) packed light brown sugar
* 1/4 teaspoon ground cinnamon
* 1/4 cup (57g) cold unsalted butter, cut into small cubes
**For the Cake:**
* 2 cups (250g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (113g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240ml) sour cream or plain Greek yogurt
**For the Strawberry Rhubarb Filling:**
* 2 cups (about 200g) chopped fresh rhubarb (about 1/2 inch pieces)
* 2 cups (about 300g) chopped fresh strawberries (about 1/2 inch pieces)
* 1/4 cup (50g) granulated sugar
* 2 tablespoons cornstarch
* 1 teaspoon lemon juice
Equipment You’ll Need
* 9×13 inch baking pan
* Mixing bowls
* Measuring cups and spoons
* Electric mixer (handheld or stand mixer)
* Whisk
* Rubber spatula
* Paring knife
* Cutting board
Step-by-Step Instructions
Now for the fun part – baking! Follow these detailed instructions for a perfect Strawberry Rhubarb Coffee Cake.
**Step 1: Prepare the Streusel Topping**
1. In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
2. Add the cold, cubed butter to the bowl.
3. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You can also pulse it a few times in a food processor, but be careful not to overmix.
4. Cover and refrigerate the streusel topping while you prepare the cake batter.
**Step 2: Prepare the Strawberry Rhubarb Filling**
1. In a medium bowl, combine the chopped rhubarb, chopped strawberries, granulated sugar, cornstarch, and lemon juice.
2. Gently toss the ingredients together until the rhubarb and strawberries are evenly coated. This helps to thicken the filling during baking and prevents it from becoming too watery.
3. Set aside while you prepare the cake batter.
**Step 3: Make the Cake Batter**
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents the cake from sticking to the pan and ensures easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl as needed.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. In a separate bowl, combine the sour cream (or Greek yogurt) with a tablespoon of the dry flour mixture. This helps to prevent the sour cream from curdling when added to the batter. Adding the flour will help it blend into the batter more smoothly.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Beat on low speed until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a less tender crumb. Start with about 1/3 of the dry ingredients, then half of the sour cream mixture, another 1/3 of the dry ingredients, the remaining sour cream, and finish with the last of the dry ingredients. Ensure that each addition is well incorporated before adding the next.
**Step 4: Assemble the Coffee Cake**
1. Pour half of the cake batter into the prepared baking pan and spread it evenly.
2. Spoon the strawberry rhubarb filling over the batter, distributing it evenly. Try to avoid getting too much juice from the filling onto the bottom layer of batter.
3. Carefully dollop the remaining cake batter over the filling. It’s okay if the filling isn’t completely covered; the streusel will help to fill in any gaps. Use a spoon or spatula to gently spread the batter as evenly as possible. You can also drop spoonfuls of batter over the filling and then gently spread them together to cover most of the fruit.
4. Sprinkle the chilled streusel topping evenly over the cake batter.
**Step 5: Bake the Coffee Cake**
1. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and the streusel topping should be nicely browned.
2. If the streusel topping starts to brown too quickly, you can loosely tent the cake with aluminum foil during the last 15-20 minutes of baking.
3. Let the coffee cake cool in the pan for at least 30 minutes before slicing and serving. This allows the filling to set slightly and makes it easier to cut.
Tips for Success
* **Use Fresh Ingredients:** The best flavor comes from fresh, high-quality strawberries and rhubarb. If you don’t have access to fresh rhubarb, you can use frozen rhubarb, but make sure to thaw it completely and drain off any excess liquid before using it.
* **Don’t Overmix the Batter:** Overmixing the batter can result in a tough cake. Mix the wet and dry ingredients until just combined.
* **Chill the Streusel:** Chilling the streusel topping helps the butter to stay cold, which prevents it from melting too quickly during baking. This results in a crispier streusel.
* **Adjust Sweetness:** The sweetness of the coffee cake can be adjusted to your liking. If you prefer a tarter cake, reduce the amount of sugar in the filling. If you prefer a sweeter cake, increase the amount of sugar in the filling or the cake batter.
* **Add Nuts:** For an extra crunch and flavor, you can add chopped nuts to the streusel topping. Pecans, walnuts, or almonds would all be delicious.
* **Variations:** Feel free to experiment with other fruits in addition to or in place of the strawberries and rhubarb. Blueberries, raspberries, or peaches would all be great additions.
* **Storage:** Store leftover coffee cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The coffee cake can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil.
Serving Suggestions
This Strawberry Rhubarb Coffee Cake is delicious on its own, but here are a few serving suggestions to elevate your experience:
* **Warm with Vanilla Ice Cream:** A scoop of vanilla ice cream melting over a warm slice of coffee cake is pure bliss.
* **Whipped Cream:** Top with a dollop of freshly whipped cream for a light and airy touch.
* **Dust with Powdered Sugar:** A simple dusting of powdered sugar adds a touch of elegance.
* **Serve with Coffee or Tea:** As the name suggests, this coffee cake pairs perfectly with a cup of coffee or tea.
* **Brunch Staple:** Make it the star of your next brunch spread.
Troubleshooting
* **Cake is Dry:** Make sure you are not overbaking the cake. Also, check the expiration date of your baking powder and baking soda.
* **Streusel is Soggy:** Make sure the butter in the streusel is cold. Also, do not overfill the cake with the fruit filling.
* **Fruit Sinks to the Bottom:** This can happen if the fruit is too juicy or the batter is too thin. Toss the fruit with cornstarch to help thicken it. Ensure the cake batter is properly combined and not too runny.
* **Cake is Not Cooked Through:** If the top is browning too quickly, tent it with foil. Make sure your oven temperature is accurate.
Nutritional Information (Approximate per serving)
* Calories: 350-450
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 75-100mg
* Sodium: 200-300mg
* Carbohydrates: 45-55g
* Sugar: 25-35g
* Protein: 4-6g
*Please note that nutritional information is an estimate and can vary based on specific ingredients and serving sizes.*
Conclusion
This Strawberry Rhubarb Coffee Cake is a delightful treat that is perfect for any occasion. The combination of sweet strawberries, tart rhubarb, and a buttery streusel topping is simply irresistible. With its easy-to-follow instructions and helpful tips, this recipe is sure to become a favorite in your kitchen. So, grab your ingredients, preheat your oven, and get ready to bake a cake that will impress your family and friends. Enjoy!
Enjoy Your Coffee Cake
This Strawberry Rhubarb Coffee Cake is more than just a dessert; it’s an experience. The aroma that fills your kitchen as it bakes, the anticipation of that first bite, and the joy of sharing it with loved ones – these are the moments that make baking so special. We hope you enjoy making and eating this cake as much as we do. Happy baking!