Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Name: Grandma Moyer's Rhubarb and Strawberry Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 9x13-inch cake
Ingredients: 2 cups white sugar; 2 eggs; 1 cup cold coffee; 3 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; ½ teaspoon salt; 3 cups chopped rhubarb; 1 ½ cups sliced strawberries; ½ cup brown sugar; ½ cup chopped pecans

Rating: 4.58 stars

26 Ratings
21 Reviews
3 Photos

This was my Grandma Moyer's recipe. It has been missing since at least the mid 80's. I found it stuck the middle of an old book I got after my mom passed away. Everyone in the family has been trying to recreate this delicious coffee cake for years. It is moist and very flavorful. I added the strawberries because I like it a little sweeter. Rhubarb is an ingredient that you don't see used very often any more, but those of us who do use it always love to find new ways to spread the love.

By BobbieRocks

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Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

1 9x13-inch cake

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

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Step 2
Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
Step 3
Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

Nutrition Facts

Per Serving:

270 calories; protein 4.1g; carbohydrates 56g; fat 3.9g; cholesterol 24.8mg; sodium 258.7mg. Full Nutrition

Reviews (21)

Most helpful positive review

JordanDL

06/12/2012

I often make strawberry rhubarb pie and wanted to try something new. Dolloped with cream cheese frosting sliced strawberries and pecans. Everyone at the party loved it. Thank you for sharing Grandma Moyer's recipe! Read More

Helpful

(16)

Most helpful critical review

Gail

06/25/2013

I thought this would be much tangier than it is. If I make it again I will replace the strawberries with more rhubarb - and I will lessen the sugar. Otherwise a VERY moist cake. A dollop or two of whipped cream helped by the way. Read More

Helpful

(3)

26 Ratings

5 star values: 19
4 star values: 3
3 star values: 4
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JordanDL

06/11/2012

Helpful

(16)

Debster

06/02/2012

Everybody loved it! Read More

Helpful

(7)

Gail

06/24/2013

Helpful

(3)

METG

03/23/2014

I was skeptical at first because the recipe didn't call for any butter or oil but it really didn't need any! After reading other reviews I added 1 T. of lemon juice to the fruit before folding it into the batter and that gave it a subtle brightness. Next time I might try substituting pineapple and mandarin oranges for strawberries & rhubarb perhaps with coconut on top. This is a good basic recipe thank you for posting it! Read More

Helpful

(2)

JOANNEH2

06/05/2014

this is really good cake. But I have found that the strawberries can be replaced with other fruits too and still is really nice addition to flavor. try cherry's pie filling or raspberries yum yum trying it with blueberries next I like to use fresh of whats in season.... but truely love rhubarb all by it's self too and when doing just rhubarb I have just replace the amount of rhubarb for the other berries you wont be sorry trying this recipe it get's high remarks and request here........ Read More

Helpful

(2)

hersheysgal

05/21/2013

I lost my recipe for rhubarb cake. This one is very close & I love the addition of strawberries. Read More

Helpful

(2)

MOMKR1

06/01/2016

Made no changes at all. It was very moist and the cake was not too sweet. My only issue was that the rhubarb was not quite as tart as I like it to be. Could it have been because the rhubarb had been picked 7 days prior? Made half without strawberries and both sides were just as delicious. Will definitely make again. Read More

Helpful

(1)

Jakona

06/30/2014

Thank you Grandma Moyer!!! This is the best coffee cake our family has ever eaten! Due to the moisture content of the strawberries I roasted them on a cookie sheet in the oven at 350 degrees for 20-25 minutes. This removes some of the excess water making the coffee cake not as "soggy" in the middle. Absolutely a delish dessert! I've already made 3 cakes!!! Read More

Helpful

(1)

Teresa T-Rex Decker

05/02/2016

I added a crumb topping of butter oats cinnamon and brown sugar. WOW! Read More

Helpful

(1)

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All Reviews for Grandma Moyer's Rhubarb and Strawberry Coffee Cake

- of Reviews

Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Servings Per Recipe: 15
Calories: 269.7

% Daily Value *

protein: 8 %

carbohydrates: 18 %

dietary fiber: 8 %

sugars:

fat: 6 %

saturated fat: 3 %

cholesterol: 8 %

vitamin a iu: 1 %

niacin equivalents: 19 %

vitamin c: 18 %

folate: 14 %

calcium: 4 %

iron: 9 %

magnesium: 6 %

potassium: 5 %

sodium: 10 %

thiamin: 24 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.