Rating: 4.5 stars
25 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
15
Yield:
1 9x13-inch cake
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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

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