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Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) plain whole-milk yogurt
  • 1 1/2 cups (about 200 g) chopped rhubarb
  • 1 1/2 cups (about 200 g) chopped strawberries
  • 1 tbsp all-purpose flour
  • 3/4 cup (95 g) all-purpose flour (for topping)
  • 1/3 cup (65 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar (for topping)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt (for topping)
  • 6 tbsp (85 g) cold unsalted butter, cut into small cubes

Method
 

  1. Make the crumb topping: whisk flour, sugars, cinnamon, and salt, then rub in cold butter until clumpy. Chill.
  2. Whisk the remaining flour, baking powder, baking soda, and salt in a separate bowl.
  3. Cream softened butter and sugar until fluffy, beat in eggs and vanilla, then alternate adding dry mix and yogurt.
  4. Toss fruit with 1 tbsp flour, fold two-thirds into batter, reserving rest.
  5. Grease a 9-inch pan, preheat oven to 350°F. Layer half the batter, reserved fruit, remaining batter, and chilled topping. Bake 45–55 minutes until golden and a toothpick tests clean. Cool 10 minutes in pan.
  6. Run a knife around the edge, lift cake out, dust with powdered sugar, and slice.

Notes

If using frozen fruit, add it directly from the freezer and expect the bake time to nudge closer to 55 minutes. The cake slices cleanest when cooled for at least 20 minutes, but I rarely wait that long.