Strawberry Rhubarb Coffee Cake

This Strawberry Rhubarb Coffee Cake is a perfect dessert to serve guests.  I won’t judge if you eat it for breakfast though.  Our secret!

Get to Know Canadian Egg Farmers

Did you know that there are more than 1,000 egg farmers in Canada who provide us with fresh, local and high-quality eggs.  It’s interesting that egg farms can be found across all ten provinces as well as in the North West Territories which means you can find fresh, local eggs no matter where you shop in Canada.   I love that when you check out the “On the Farm” section of Eggs.ca you can get to know some of them! 

I was poking around while looking for some inspiration for my recipe this month when I came across Hubert & Cindy Schillings from Oshawa, Ontario.  They actually go as far as to grow the feed for their chickens – that is just absolutely incredible and shows the level of dedication and love that Canadian Egg Farmers put into producing the very best for the rest of us!

Canadian Grade A eggs are among the best in the world when it comes to quality, freshness and food safety.  I think it’s important for us as consumers to fully understand the farm to table process and I was really happily surprised to find the entire journey of an egg from chicken to omelette outlined on the Eggs.ca website. 

You can also find fabulous Farmer favourite recipes to make for your own family.  I came across this fabulous blueberry cake recipe courtesy of Jill and Sharon Thomas – 1st and 2nd Generation Egg Farmers and decided to put my own twist on it.  Strawberry and rhubarb is one of my favourite combinations and I knew it would be the perfect way to adapt this recipe, along with a few other changes.

Strawberry Rhubarb Coffee Cake

INGREDIENTS:
Topping:

• 1 cup (250 mL) packed brown sugar
• 1 tsp (5 mL) ground cinnamon
• 2 tbsp (30 mL) melted butter
• 1 cup (250 mL) chopped walnuts

 

 
Cake:

• 2 cups (500 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) butter, softened
• 1 cup (250 mL) granulated sugar
• 2 eggs
• 1 tbsp (15 mL) vanilla
• 2/3 cup (170 mL) milk
• 1 (generous) cup (250 mL) Sliced Strawberries
  
• 1 (generous) cup (250 mL) Sliced Rhubarb
  

DIRECTIONS:
Topping:

Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended then mix in walnuts.  Set aside.

Cake:

Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.

Stir flour, baking powder and salt together in medium bowl.  Set aside.

Cream butter and sugar in large bowl with electric mixer then beat in eggs and vanilla.

Add a third of flour mixture to egg mixture; beat on low until blended. Add half of the milk, beat just until blended.  Continue alternating flour mixture and milk until both are incorporated into batter.

Add strawberries and rhubarb then fold the batter gently by hand just until combined. Spread batter into the prepared baking pan. Sprinkle topping evenly over batter.

Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

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Strawberry Rhubarb Coffee Cake

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Ingredients

Topping

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• 1 cup packed brown sugar, 250 mL
• 1 tsp ground cinnamon, 5 mL
• 2 tbsp melted butter, 30 mL
• 1 cup chopped walnuts, 250 mL

Cake

Toggle ingredient group

• 2 cups all-purpose flour, 500 mL
• 2 tsp baking powder, 10 mL
• 3/4 tsp salt, 4 mL
• 1/2 cup butter, 125 mL, softened
• 1 cup granulated sugar, 250 mL
• 2 eggs
• 1 tbsp vanilla, 15 mL
• 2/3 cup milk, 170 mL
• 1 cup Sliced Strawberries, generous, 250 mL
• 1 cup Sliced Rhubarb, generous, 250 mL

Instructions

Topping

1. Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended then mix in walnuts. Set aside.

Cake

1. Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
2. Stir flour, baking powder and salt together in medium bowl. Set aside.
3. Cream butter and sugar in large bowl with electric mixer then beat in eggs and vanilla.
4. Add a third of flour mixture to egg mixture; beat on low until blended. Add half of the milk, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter.
5. Add strawberries and rhubarb then fold the batter gently by hand just until combined. Spread batter into the prepared baking pan. Sprinkle topping evenly over batter.
6. Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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