Description
This Strawberry Rhubarb Coffee Cake is a delightful blend of tart rhubarb and sweet strawberries nestled in a tender, buttery crumb-topped cake. Perfect for breakfast, brunch, or a cozy afternoon treat with coffee or tea, this cake combines fruit compote with a soft, moist base and a crunchy cinnamon-spiced topping for an irresistible balance of flavors and textures.
Ingredients
Fruit Compote
- 1 cup rhubarb, chopped
- 3/4 cup sugar, divided
- 1 tablespoon water
- 1 cup strawberries, hulled and quartered
Cake Batter
- 1 cup flour
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cubed
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup milk
- 1 egg
- 1 teaspoon vanilla extract
Crumb Topping
- 1/2 cup reserved flour mixture
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Fruit Compote: In a medium saucepan over medium heat, combine the chopped rhubarb, 1/4 cup sugar, and water. Bring to a gentle simmer, stirring occasionally, until the sugar dissolves and the rhubarb becomes fork-tender, approximately 5 minutes. Remove from heat, stir in the quartered strawberries, then set aside to cool. Once cooled, strain out any excess liquid through a mesh strainer.
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Butter an 8x8-inch square baking dish, then lightly flour it, tapping out the excess flour to ensure the cake doesn't stick.
- Mix Dry Ingredients and Cut in Butter: In a large mixing bowl, whisk together the flour, salt, and the remaining 1/2 cup sugar until evenly combined. Using a fork or pastry blender, cut in the cold cubed butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture to use later as the crumb topping.
- Prepare Cake Batter: To the remaining flour mixture, add the baking powder and baking soda. Mix well, then add the milk, egg, and vanilla extract. Stir gently with a spatula until the batter is smooth and well combined. Pour the batter into the prepared baking dish and spread evenly.
- Add Fruit Layer: Spoon the strained strawberry and rhubarb compote evenly over the batter in the baking dish.
- Prepare and Add Crumb Topping: Combine the reserved 1/2 cup flour mixture with the brown sugar and ground cinnamon, tossing gently until blended. Sprinkle this crumb mixture evenly over the fruit-topped batter, pressing lightly to help it adhere.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the center is firm and a toothpick inserted into the middle of the cake comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the baking dish before slicing. Serve as a delicious breakfast or dessert treat alongside coffee or tea.
Notes
- For best results, use fresh rhubarb and strawberries in season.
- Ensure the butter is cold before cutting it into the flour to create a crumbly texture.
- If you prefer a sweeter compote, adjust the sugar amount accordingly.
- Allow the cake to cool completely for easier slicing and better texture.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
