• This coffee cake is another featuring the great spring combination of fresh strawberries and rhubarb.
  • Servings 12-14
  • Prep Time
  • Cook Time


  • Cake Base
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup butter
  • 1cup sugar
  • 1 cup buttermilk
  • 2 egggs
  • 1 tsp vanilla extract
  • Filling
  • 3 cups rhubarb stalks, washed but not peeled, cut into 2 " pieces
  • 2 tablespoons lemon juice
  • 1/2 cup cornstarch
  • 1 cup sugar
  • Topping
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter

Strawberry Rhubarb CoffeeCake


This recipe was given to us years ago by our friend, Peggy Anderson, who served it regularly in a cafe she ran. It is a much requested family favorite, worth the little extra effort.


Cake Base:

Stir together the cake base ingredients

Cream together the  moist cake base ingredients, and then mix in the dry ingredients. (the batter is thick - do not over beat)

Butter a 9x13 inch pan and add half the batter. Spread evenly.

Place rhubarb and strawberries into a saucepan over medium heat.

Mix lemon juice and cornstarch into a paste. Add water if necessary to dissolve all the cornstarch.

Pour lemon/cornstarch mixture over the hot fruit mixture and cook, stirring until thickened.

Pour thickened fruit mixture over batter in pan.

Take the remaining batter by the spoonful and place in dollops evenly over the fruit filling.

Mix the topping ingredients together and sprinkle over the top.

Bake in preheated 350 degree oven fo 40-50 minutes until a wooden skewer comes out clean from the center of the pan.

Cool on a rack and serve warm or at room temperature.



This cake freezes well and can be refrigerated for two- three days.