Strawberry Rhubarb Coffee Cake
This delightful coffeecake encompasses the flavours of spring with a fresh strawberry rhubarb jam filling. The light, fluffy cake is then topped with a crunchy, buttery streusel. Strawberry Rhubarb Coffee Cake can be served as an indulgent breakfast or enjoyed as delicious dessert throughout the spring and summer.
What do I need to make Strawberry Rhubarb Coffee Cake?
- Rhubarb (fresh or frozen)
- Unsweetened frozen strawberries
- Fresh lemon juice
- Raw honey
- Granulated sugar
- Tapioca starch
- All purpose flour
- Whole wheat pastry flour
- Baking powder
- Baking soda
- Celtic sea salt
- Irish butter (chilled)
- Organic Valley buttermilk
- Aquafaba
- The Spice House pure vanilla extract
Making Strawberry Rhubarb Jam
In a medium saucepan, combine the rhubarb, strawberries, and lemon juice. Cook on medium-low for about five minutes. If the strawberries aren’t fully thawed or if the rhubarb is frozen, cook until they are softened. Then pour in the honey and stir to combine.
In a separate bowl, whisk the tapioca starch and sugar. Gradually add this mixture to the saucepan and whisk until dissolved. Bring to a boil and stir constantly for four minutes or until the jam is quite thick. Then remove from heat and set aside.
Making the Cake
In a large bowl, whisk both flours, sugar, baking powder, baking soda, and salt.
Use a cheese grater to shred the cold butter into the bowl and use a pastry blender (or your hands) to work it into the flour mixture. It should be crumbly and the butter should be broken into pea-sized pieces.
In a separate bowl, combine the buttermilk, aquafaba, and vanilla. (Aquafaba is the liquid from a can of garbanzo beans and acts as an egg.) Add to the dry ingredients and mix well. Then preheat the oven to 350°F and grease a 9×13 baking dish with butter. If you don’t have buttermilk, mix 1 1/2 cups of whole milk with a tablespoon of lemon juice or apple cider vinegar. Set aside for five to ten minutes to let it curdle before using.
Streusel Topping
To make the streusel topping for this Strawberry Rhubarb Coffee Cake, combine the remaining butter, flour, and sugar in a small saucepan on low heat. As the mixture warms up, stir constantly until it is well mixed and crumbly. Remove from heat and set aside.
Assembling the Strawberry Rhubarb Coffee Cake
To assemble the cake, pour half of the cake batter into the baking dish. Then pour all the jam evenly over the batter. Dollop spoon-fulls of the remaining batter over the jam until it is all used up. Then cover the entire cake with the streusel crumble topping.
Bake for 40-45 minutes until the top is lightly golden and the fruit filling is bubbly. Allow the cake to cool completely before slicing.
I hope you enjoy this scrumptious Strawberry Rhubarb Coffee Cake! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!
More Recipes to Try
- Fresh Strawberry Pie & Whipped Cream
- Gluten Free Rhubarb Crisp
- Rhubarb Oat Crumble Bars
- Lemon Berry Mascarpone Pie
- Strawberry Lemon Mascarpone Tart
- Strawberry Rhubarb Crisp
Strawberry Rhubarb Coffee Cake
Ingredients
Filling
- 3 cups rhubarb chopped
- 16 oz unsweetened frozen strawberries thawed
- 2 Tbsp lemon juice freshly squeezed
- ½ cup raw honey
- ½ cup granulated sugar
- ⅓ cup tapioca starch
Cake
- 1½ cups all purpose flour
- 1½ cups whole wheat pastry flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp Celtic sea salt
- 1 cup Irish butter chilled
- 1½ cups Organic Valley buttermilk
- 6 Tbsp aquafaba
- 1 tsp pure vanilla extract
Streusel
- ¼ cup Irish butter
- ¾ cup all purpose flour
- ¾ cup granulated sugar
Instructions
Filling
- In a medium saucepan, combine the rhubarb, strawberries, and lemon juice. Cook on medium-low for about five minutes (or longer if the berries aren't fully thawed).
- Pour in the honey and stir to combine.
- In a separate bowl, whisk the tapioca starch and sugar. Gradually add this mixture to the saucepan and whisk until dissolved.
- Bring to a boil and stir constantly for four minutes. Then remove from heat and set aside. It should be quite thick when ready.
Cake
- In a large bowl, whisk both flours, sugar, baking powder, baking soda, and salt.
- Use a cheese grater to shred the cold butter into the bowl and use a pastry blender (or your hands) to work it into the flour mixture. It should be crumbly and the butter should be broken into pea-sized pieces.
- In a separate bowl, combine the buttermilk, aquafaba, and vanilla. Add to the dry ingredients and mix well.
- Preheat the oven to 350°F and grease a 9×13 baking dish with butter.
Streusel
- Combine the remaining butter, flour, and sugar in a small saucepan on low heat.
- Stir constantly until it is well mixed and crumbly. Remove from heat and set aside.
Assembly
- Pour half of the cake batter into the baking dish. Then pour all the jam evenly over the batter.
- Dollop spoon-fulls of the remaining batter over the jam until it is all used up. Then cover the entire cake with the streusel crumble topping.
- Bake for 40-45 minutes until the top is lightly golden and the fruit filling is bubbly. Allow the cake to cool completely before slicing