Strawberry Rhubarb Coffee Cake
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Strawberry Rhubarb Coffee Cake is the best! A delicious, tender coffee cake loaded with strawberries and rhubarb, baked with sinful pockets of cinnamon sugar on top, and finished with a sweet vanilla glaze. It’s tart, sweet, buttery, and impossible to resist with your morning coffee or as an afternoon treat.
If you’re looking for more fruity bakes, check out these Moist Lemon Muffins with Greek Yogurt, Soft Orange Cookies with Orange Icing, or this Easy Blueberry Crisp for more bright, citrusy, and berry-filled treats.
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Why You’ll Love This Strawberry Rhubarb Coffee Cake!
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It’s the kind of cake that works for both breakfast and dessert, so you’ll keep finding excuses to slice off “just one more piece.”
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The tart rhubarb balances the sweet strawberries perfectly, making sure it’s never too sugary or overwhelming.
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The Greek yogurt keeps the crumb tender and moist, even days later! No dry, crumbly coffee cake here.
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The cinnamon sugar topping creates little caramelized pockets on top that add a light crunch and warm spice in every bite.
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It’s a fun way to bake with rhubarb if you’ve never tried it before, especially if you want something beyond the usual pie or crisp.
Ingredients You Need
Strawberry Rhubarb Coffee Cake Recipe
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt (can also use sour cream)
- 1 teaspoon baking soda
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 can 14.6 oz. Oregon Rhubarb, drain juice
- 1 cup fresh strawberries, chopped
Cinnamon Sugar Topping
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Glaze, Optional
- 1 cup powdered sugar
- 1 teaspoon to 1 tablespoon milk
Instructions How to Make Our Tempting Strawberry Rhubarb Coffee Cake
- Preheat oven to 350 degrees F. Spray with an 8-inch or 9-inch springform pan. Line the bottom of the pan with parchment paper. Lightly spray with cooking spray, set aside.
- In a large bowl, cream butter and sugar together until fluffy. Add eggs, one at a time, mixing well after each addition. Add the vanilla and add in the Greek yogurt and combine.
- In a small separate bowl, add the flour, baking powder and salt and whisk together and add to the wet mixture.In a small bowl, whisk together sugar and cinnamon.
- Spread half of the batter into prepared pan. Then add 2/3 of the fruit on top, then sprinkle with half of cinnamon-sugar mixture and swirl with a knife if you want. Top with remaining batter, adding the rest of the fruit on top of the batter, sprinkling with remaining cinnamon-sugar and swirl with a knife if desired.
- Bake for about 45 to 50 minutes for the 9-inch pan and 50-65 minutes for the 8-inch pan or until top is golden brown and a toothpick inserted near the center comes out clean. Note that different sized pans may take more/less time to bake; you can start checking after 30 to 35 minutes or so, once the top of the cake is no longer obviously jiggly.
- Place pan on a wire rack to cool. Run a knife around the edge to release, then remove from pan and cool completely.
- If you want a glaze on top, stir and mix the powdered sugar and milk together and drizzle on top and serve.
Storing our Strawberry Rhubarb Coffee Cake
- This easy strawberry rhubarb coffee cake keeps well in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze slices (just wrap them well).
More Variations
Want to mix things up? Try these:
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Swap the strawberries for raspberries or blueberries.
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Use fresh rhubarb if it’s in season.
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Add a sprinkle of chopped nuts (like pecans or walnuts) to the cinnamon sugar topping for extra crunch.
FAQs for Homemade Strawberry Rhubarb Cake
Can I use frozen fruit?
Yes! Just thaw and drain it well before adding to the batter.
Do I have to use a springform pan?
No, but it makes removal easier. A well-greased 9-inch round or square pan works too.
Can I use fresh rhubarb instead of canned?
Absolutely. Just slice it into small pieces and use about the same amount (roughly 1½ cups). No need to cook it first, it’ll bake up perfectly in the cake.
What’s the best way to serve this homemade strawberry rhubarb cake?
This homemade strawberry rhubarb cake is delicious on its own, but a little whipped cream or ice cream takes it to dessert level.
This strawberry rhubarb coffee cake recipe is the kind of treat you’ll come back to every spring and summer. It’s the perfect balance of tangy, sweet, soft, and crunchy, making it one of the best strawberry rhubarb cakes you can bake at home.
If you give it a try, leave a comment and let me know how it turned out!
More Fruity Desserts!
- Rhubarb Berry Crisp
- Strawberry Cream Cheese Coffee Cake
- Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust
- Strawberry Rhubarb Oatmeal Bars
- 30 Irresistible Strawberry Desserts
- Easiest Rhubarb Cherry Cobbler
Strawberry Rhubarb Coffee Cake
Ingredients
Strawberry Rhubarb Coffee Cake
- ½ cup 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt can also use sour cream
- 1 teaspoon baking soda
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 14.6 oz can Oregon Rhubarb drain juice
- 1 cup fresh strawberries chopped
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Glaze
- 1 cup powdered sugar
- 1 teaspoon to 1 tablespoon milk
Instructions
Instructions How to Make Our Tempting Strawberry Rhubarb Coffee Cake
- Preheat oven to 350 degrees F. Spray with an 8-inch or 9-inch springform pan. Line the bottom of the pan with parchment paper. Lightly spray with cooking spray, set aside.
- In a mixing bowl, cream butter and sugar together until fluffy. Add eggs, one at a time, mixing well after each addition. Add the vanilla and add in the Greek yogurt and combine.
- In a small bowl, add the flour, baking powder and salt and whisk together and add to the wet mixture.
- In another small bowl, whisk together sugar and cinnamon.
- Spread half of the batter into prepared cake pan. Then add 2/3 of the fruit on top, then sprinkle with half of cinnamon-sugar mixture and swirl with a knife if you want. Top with remaining batter, adding the rest of the fruit on top of the batter, sprinkling with remaining cinnamon-sugar and swirl with a knife if desired.
- Bake for about 45 to 50 minutes for the 9-inch pan and 50-65 minutes for the 8-inch pan or until top is golden brown and a toothpick inserted near the center comes out clean. Note that different sized pans may take more/less time to bake; you can start checking after 30 to 35 minutes or so, once the top of the cake is no longer obviously jiggly.
- Place pan on a wire rack to cool. Run a knife around the edge to release, then remove from pan and cool completely.
- If you want a glaze on top, mix the powdered sugar and milk together and drizzle on top and serve.
