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Easy Strawberry Rhubarb Coffee Cake Recipe with Brown Sugar Streusel

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A simple and comforting coffee cake featuring a tangy strawberry and rhubarb filling topped with a buttery brown sugar streusel, perfect for breakfast or brunch.

Ingredients

Scale
  • 1½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120ml) sour cream or plain Greek yogurt
  • 1 cup (150g) fresh strawberries, hulled and quartered
  • 1 cup (120g) fresh rhubarb, chopped into ½-inch pieces
  • 2 tbsp granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (40g) all-purpose flour
  • ¼ cup (55g) unsalted butter, melted
  • ½ tsp ground cinnamon (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan lightly with butter or nonstick spray.
  2. In a small bowl, toss the chopped strawberries and rhubarb with 2 tablespoons of sugar. Set aside to macerate.
  3. In a medium bowl, whisk together 1½ cups flour, baking powder, baking soda, and salt.
  4. Using a mixer, beat the softened butter and granulated sugar together until fluffy and pale, about 3-4 minutes.
  5. Beat in the eggs one at a time, then stir in vanilla extract.
  6. Add the dry mixture in three parts, alternating with sour cream (start and end with dry). Mix gently until just combined.
  7. Spread half the batter evenly in the pan. Spoon the fruit mixture over the batter, then dollop the remaining batter on top and gently spread it.
  8. In a small bowl, combine brown sugar, flour, melted butter, and cinnamon. Mix with a fork until crumbly. Sprinkle evenly over the cake batter.
  9. Bake for 40-45 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.
  10. Let the cake cool in the pan for at least 15 minutes before slicing.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature ingredients for better texture. Watch the streusel topping while baking and tent with foil if it browns too quickly. Let the cake rest before slicing for best results. Frozen strawberries can be used if thawed and drained. For dairy-free, substitute sour cream with coconut yogurt and use dairy-free butter.

Nutrition

Keywords: strawberry rhubarb coffee cake, brown sugar streusel, breakfast cake, easy coffee cake, brunch recipe, fruit coffee cake

Find it online: https://dahliadishes.com/easy-strawberry-rhubarb-coffee-cake-recipe-with-brown-sugar-streusel-perfect-for-breakfast/