Description

This Strawberry Rhubarb Coffee Cake combines tart rhubarb and sweet strawberries in a tender, moist cake with a cinnamon-sugar swirl and optional powdered sugar glaze. Perfect for breakfast, brunch, or a delightful afternoon treat, this recipe balances creamy Greek yogurt with fluffy butter and sugar for a flavorful and textured cake that bakes up golden and inviting.

Ingredients

For the Cake:

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

For the Cinnamon Sugar Swirl:

1/2 cup granulated sugar
2 teaspoons ground cinnamon

For the Glaze (Optional):

1 cup powdered sugar
1 teaspoon to 1 tablespoon milk

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8-inch or 9-inch springform pan with cooking spray, line the bottom with parchment paper, and lightly spray again to prevent sticking. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the room temperature butter and 1 cup granulated sugar together until light and fluffy, creating a smooth base for your cake batter.
Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition for proper incorporation. Stir in the vanilla extract followed by the Greek yogurt until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and gently mix until just combined to avoid overmixing.
Make Cinnamon Sugar Mix: In another small bowl, mix the 1/2 cup granulated sugar with 2 teaspoons ground cinnamon, preparing the flavorful swirl topping.
Layer Batter and Fruit: Spread half of the cake batter evenly into the prepared pan. Distribute about two-thirds of the drained rhubarb and chopped strawberries over the batter. Sprinkle half of the cinnamon sugar mixture on top, and swirl gently with a knife if desired.
Add Remaining Batter and Fruit: Pour the remaining batter over the fruit layer and spread evenly. Top with the rest of the rhubarb and strawberries, sprinkle over the remaining cinnamon sugar, and swirl again with a knife if you like.
Bake: Bake the cake for 45 to 50 minutes if using a 9-inch pan, or 50 to 65 minutes for an 8-inch pan, until the top is golden brown and a toothpick inserted near the center comes out clean. Begin checking for doneness after about 30-35 minutes.
Cool and Remove from Pan: Place the pan on a wire rack to cool slightly. Run a knife around the edges to loosen, then carefully remove the cake from the springform pan and allow it to cool completely on the rack.
Prepare and Drizzle Glaze (Optional): In a small bowl, mix the powdered sugar with 1 teaspoon to 1 tablespoon of milk until smooth and drizzleable. Drizzle the glaze evenly over the cooled cake before serving for added sweetness and presentation.

Notes

Fresh strawberries provide a juicy sweetness that balances the tart rhubarb; substitute frozen if fresh are unavailable but thaw and drain excess liquid first.
Do not overmix the batter once the flour is added to keep the cake tender and moist.
The glaze is optional but adds a lovely finishing touch and sweetness.
The springform pan size impacts baking time; adjust accordingly and check with a toothpick for doneness.
Storing leftover cake in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days maintains freshness.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American