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Strawberry Rhubarb Coffee Cake


"Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top."
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1 h 25 m servings 506 cals
Original recipe yields 12 servings

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  1. Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
  3. Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
  4. In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
  5. Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Nutrition Facts

Per Serving: 506 calories; 20.6 g fat; 75.8 g carbohydrates; 6 g protein; 83 mg cholesterol; 307 mg sodium. Full nutrition

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Read all reviews 93
  1. 109 Ratings

Most helpful positive review

There are three components to this cake - the filling, the topping and the cake itself, each as good as or better than the next. This cake is perfect and mouth-watering good in every way. I use...

Most helpful critical review

Good, but not fantastic. I think next time I will double the filling (or half the cake), but reduce the sugar as hubby and I both prefer our rhubarb more tart than sweet. Also, for the topping...

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There are three components to this cake - the filling, the topping and the cake itself, each as good as or better than the next. This cake is perfect and mouth-watering good in every way. I use...

This recipe is truly wonderful. The cake turns out high and fluffy, and the strawberry/rhubarb contrast is wonderful!

I've now made this cake threee times, because my dad keeps requesting it! I made mine in an angel food cake pan, and it turned out perfectly. The moist cake blends perfectly with the sweet filli...

This is an excellent recipe. Be aware that the batter is thick and sticky. Get enough of it on the bottom of the pan to cover. Then dollop the topp of the filling with the batter and don't wo...

This coffee cake is not only delicious, it's very pretty - pink peeks out from under the crumby sweet topping. The cake itself is very light with a tender crumb. I did have to make a few chang...

I love anything with Strawberry and Rhubarb and this sure is a nice change from the usual pies. I love the fact that you cook the filling separate and then add it to the cake as a middle layer....

What a great thing to have for a lazy early summer morning on the patio with a cup of coffee. Made it exactly as written except subbed the milk/vinegar trick for buttermilk as I was out and adde...

This is one of the easiest and best strawberry/rhubarb desserts I have ever made. You cannot go wrong with this one. The second time I made it I put all of the cake batter on the bottom, top...

First of all this recipe is TO DIE FOR!!! I made it last night, brought it to work today and people devoured it. This is just so good I have to make another one this weekend! I made the rec...