Name: Strawberry Rhubarb Coffee Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup Greek yogurt (can also use sour cream); 1 teaspoon baking soda; 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 (14.6 oz) can Oregon Rhubarb, drained; 1 cup fresh strawberries, chopped; 1/2 cup granulated sugar; 2 teaspoons ground cinnamon; 1 cup powdered sugar; 1 teaspoon to 1 tablespoon milk

Jump to Recipe· 4.4 from 20 reviews

If you’re searching for that perfect balance of tangy and sweet in a cozy, comforting treat, this Strawberry Rhubarb Coffee Cake Recipe is going to become your new favorite go-to. Imagine moist, tender cake layers studded with those vibrant bursts of fresh strawberries and Oregon rhubarb, swirled with a cinnamon-sugar mix that adds just the right kick. Finished with a drizzle of sweet glaze, this cake is an absolute showstopper at breakfast, brunch, or even as a delightful afternoon pick-me-up. Trust me, this recipe is a total crowd-pleaser and brings a sunny touch of spring to your table anytime you bake it.

Ingredients You’ll Need

A round cake with one slice cut out is on a white plate, showing a golden brown inside with bits of melted dark chocolate and red strawberry pieces throughout. The top is drizzled with white icing that looks shiny and smooth, creating streaks across the cake's surface. Around the cake on the plate are four fresh strawberries with green leaves, adding bright red color. The plate sits on a white marbled surface with a patterned cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

To make this Strawberry Rhubarb Coffee Cake Recipe come alive, the ingredient list is wonderfully simple yet thoughtfully curated. Each component brings something special to the party—whether it’s the tangy punch of Greek yogurt, the natural sweetness of fresh fruit, or the warm spice of cinnamon. These familiar pantry staples work together beautifully to create a cake that’s both nostalgic and refreshingly unique.

1/2 cup (1 stick) unsalted butter, room temperature: Provides richness and helps create a tender crumb in the cake.
1 cup granulated sugar: Adds sweetness and helps with that golden-brown color of the crust.
2 large eggs: Essential for structure and moisture, binding all ingredients perfectly.
1 teaspoon vanilla extract: Enhances the flavors and adds a lovely aromatic depth.
1 cup Greek yogurt (or sour cream): Brings moisture and a slight tang that balances the sweetness.
1 teaspoon baking soda: Helps the cake rise and keeps it light and fluffy.
1 3/4 cup all-purpose flour: The main structure of the cake, providing a soft yet sturdy base.
1 1/2 teaspoons baking powder: Works with the baking soda to ensure a perfect rise.
1/2 teaspoon salt: Balances sweetness and enhances overall flavor.
1 (14.6 oz) can Oregon Rhubarb, drained: Adds beautiful tartness and a unique fruit texture.
1 cup fresh strawberries, chopped: Bursts of fresh sweetness that complement the rhubarb.
1/2 cup granulated sugar: Combined with cinnamon to create a sweet, spicy swirl.
2 teaspoons ground cinnamon: Brings warmth and depth to every bite.
1 cup powdered sugar: For the drizzly glaze that finishes the cake with sweet flair.
1 teaspoon to 1 tablespoon milk: Adjusts glaze consistency for that perfect pour.

How to Make Strawberry Rhubarb Coffee Cake Recipe

Step 1: Prepare Your Pan and Preheat Oven

Start by preheating your oven to 350 degrees Fahrenheit. Choose an 8-inch or 9-inch springform pan, spray it with cooking spray, and line the bottom with parchment paper. This prep ensures your coffee cake bakes evenly and releases easily without sticking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream the room-temperature butter and 1 cup granulated sugar together until the mixture is light and fluffy. This step is key to achieving that soft, tender texture we all love in coffee cake.

Step 3: Add Eggs, Vanilla, and Greek Yogurt

Add the eggs one at a time, mixing thoroughly after each addition so they’re fully incorporated. Then stir in the vanilla extract and Greek yogurt, which lends a subtle tang and moistness to the cake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this to your wet mixture, combining until just smooth—the less you overmix here, the better the texture!

Step 5: Mix Cinnamon and Sugar

In another small bowl, combine the 1/2 cup granulated sugar with 2 teaspoons of ground cinnamon. This fragrant mixture will create those irresistible swirls of flavor inside your cake.

Step 6: Layer Batter, Fruit, and Cinnamon-Sugar Swirls

Spread half of the batter evenly into your prepared pan. Layer about two-thirds of the drained rhubarb and chopped strawberries over the batter, then sprinkle with half of the cinnamon-sugar mix. Use a knife to swirl the layers gently. Repeat the process with the remaining batter, fruit, and cinnamon-sugar mixture and swirl again for that beautiful marbled effect.

Step 7: Bake Until Golden and Set

Bake the cake for 45 to 50 minutes if using a 9-inch pan, or 50 to 65 minutes for an 8-inch pan. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. Ovens vary, so start checking around 30 to 35 minutes if you want to be cautious.

Step 8: Cool and Remove from Pan

Place the cake on a wire rack to cool for a bit. Run a knife around the edges to loosen it gently, then remove the springform pan sides and allow the cake to cool completely before glazing.

Step 9: Add a Sweet Glaze (Optional)

For that extra special finish, whisk together powdered sugar with a splash of milk until smooth but pourable. Drizzle over the cooled cake and watch it bring everything together like magic.

How to Serve Strawberry Rhubarb Coffee Cake Recipe

The image shows a round cake on a white plate with a scalloped edge, placed on a white marbled surface with a blue and white patterned napkin underneath. The cake has two visible layers: a thicker bottom layer with a golden brown texture and bits of red strawberry mixed in, and a lighter, creamy top layer with more strawberries and chunks of dark brown chocolate embedded throughout. The top surface is drizzled with a white glaze that adds a shiny texture. Around the cake on the plate are three whole fresh strawberries, adding bright red color. The background features a green leafy plant in a white rectangular planter. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar, a few fresh strawberry slices, or even a sprig of mint can elevate your serving presentation. Garnishing isn’t just for looks — these touches add a fresh contrast to the cake’s sweetness and tang.

Side Dishes

Pair this coffee cake with freshly brewed coffee, herbal tea, or a creamy latte to complement the flavors perfectly. A dollop of whipped cream or a scoop of vanilla ice cream can transform it into a dessert worthy of any occasion.

Creative Ways to Present

Try serving the cake in rustic style on a vintage wooden board or arrange pre-sliced squares on a pretty tiered platter for brunch gatherings. You can also create mini versions by baking the batter in muffin tins; they’re delightful individual portions that wow guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Rhubarb Coffee Cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigeration is fine and can keep the cake good for up to 5 days, just allow it to come to room temperature before serving.

Freezing

This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and then in foil, or place whole cake portions in a freezer-safe container. Freeze for up to 3 months, making sure to thaw them overnight in the fridge before enjoying.

Reheating

Warm up slices in the microwave for about 15 to 20 seconds or place them in a 300-degree Fahrenheit oven for 10 minutes to revive that just-baked warmth, making every bite taste freshly made all over again.

FAQs

Can I use fresh rhubarb instead of canned?

Absolutely! Fresh rhubarb brings an even brighter flavor, but be sure to chop it finely and toss it with a bit of sugar beforehand to soften its natural tartness before adding it to the cake.

What if I don’t have Greek yogurt or sour cream?

You can substitute plain yogurt or even buttermilk. The goal is to add moisture and a slight tang, so something with similar acidity and texture works well.

How do I know when the cake is fully baked?

Look for a golden-brown top that springs back lightly to the touch. Insert a toothpick near the center—if it comes out clean or with just a few moist crumbs, the cake is ready to come out of the oven.

Can I make this cake gluten-free?

Yes, with some tweaks! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure it’s a one-to-one replacement for best results.

Is it okay to skip the glaze?

Definitely! The cake is delicious on its own and the glaze is just a sweet finishing touch. If you prefer less sugar or a more rustic look, feel free to omit it without losing any of the charm.

Final Thoughts

Once you try this Strawberry Rhubarb Coffee Cake Recipe, I’m confident it will become a staple in your kitchen. It’s the kind of recipe that’s easy to make, impressive to serve, and utterly satisfying to eat. Whether you’re baking for a special occasion or just because, this coffee cake delivers bright, cozy flavors that feel like a warm hug in every bite. So go ahead, gather your ingredients, and treat yourself to a slice of this delicious delight!