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.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
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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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(16)

Most helpful critical review

Rating: 3 stars
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
(3)
26 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/11/2012
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
(16)
Rating: 5 stars
06/02/2012
Everybody loved it! Read More
(7)
Rating: 3 stars
06/24/2013
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
(3)
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Rating: 4 stars
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
(2)
Rating: 5 stars
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
(2)
Rating: 5 stars
05/21/2013
I lost my recipe for rhubarb cake. This one is very close & I love the addition of strawberries. Read More
(2)
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Rating: 5 stars
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
(1)
Rating: 5 stars
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
(1)
Rating: 5 stars
05/02/2016
I added a crumb topping of butter oats cinnamon and brown sugar. WOW! Read More
(1)
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