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Easy Strawberry Rhubarb Coffee Cake Recipe with Crunchy Streusel Topping

strawberry rhubarb coffee cake - featured image
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A simple and delicious coffee cake featuring the tartness of rhubarb and sweetness of strawberries under a crunchy, buttery streusel topping. Perfect for brunch or a coffee break.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 3/4 cup (150 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (245 g) plain Greek yogurt (can substitute dairy-free coconut yogurt)
  • 2 tsp vanilla extract
  • 1 cup (150 g) fresh or frozen strawberries, chopped
  • 1 cup (120 g) fresh rhubarb, chopped (optional pinch of sugar if tart)
  • For the streusel topping:
  • 3/4 cup (90 g) all-purpose flour
  • 1/2 cup (100 g) packed brown sugar
  • 1 tsp ground cinnamon
  • 6 tbsp (85 g) cold butter, diced
  • 1/3 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
  2. In a small bowl, combine 3/4 cup flour, brown sugar, and cinnamon. Add cold diced butter and mix with a pastry cutter or fingers until coarse crumbs form. Stir in nuts if using. Chill in fridge.
  3. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda, and salt.
  4. Beat softened butter into dry ingredients with a mixer for about 2 minutes until light and fluffy.
  5. Add eggs one at a time, then stir in vanilla extract.
  6. Mix in Greek yogurt until just combined.
  7. Gently fold in chopped strawberries and rhubarb (sprinkle sugar on rhubarb if very tart).
  8. Spoon batter evenly into prepared pan and smooth the top.
  9. Sprinkle chilled streusel topping evenly over batter, pressing lightly to adhere.
  10. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean and topping is golden and crunchy.
  11. Cool in pan on a wire rack for at least 20 minutes before serving.

Notes

Do not overmix the batter to avoid toughness. Keep butter cold for the streusel to achieve a crunchy texture. Drain frozen fruit well to prevent sogginess. Use room temperature eggs for better batter texture. Start checking doneness at 35 minutes. Let cake cool before slicing to allow streusel to set.

Nutrition

Keywords: strawberry rhubarb coffee cake, coffee cake recipe, streusel topping, easy breakfast cake, brunch dessert, fruit coffee cake

Find it online: https://sparklechew.com/easy-strawberry-rhubarb-coffee-cake-recipe-with-crunchy-streusel-topping/