Moist Strawberry Rhubarb Coffee Cake with a cinnamon walnut crumble topping. The perfect breakfast cake, brunch treat, or easy dessert.

This Strawberry Rhubarb Coffee Cake is soft, buttery, and loaded with juicy strawberries and tart rhubarb in every bite. Finished with a sweet cinnamon walnut crumble topping, it’s the perfect balance of fruity, tender, and crunchy.

Whether you’re serving it for brunch, enjoying it with your morning coffee, or bringing dessert to a family gathering, this easy coffee cake is always a hit. Fresh seasonal fruit and a simple homemade batter come together to create a comforting recipe you’ll want to make again and again.

Tips for Best Results

• Use room temperature butter and eggs for a smoother batter and better rise.
• Use fresh rhubarb whenever possible for the best texture and flavour.
• Don’t overmix the batter. Stir only until the flour disappears to keep the cake light and tender.
• Fold the fruit in gently so the strawberries stay intact instead of breaking apart.
• Toast the walnuts first for even richer flavour in the crumble topping.
• Check for doneness near the end of baking. Every oven is different, so begin testing around 40 minutes with a toothpick.
• Cool for at least 20 minutes before slicing so the cake sets properly.

Storage

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap individual slices well and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Ingredients & Substitutions

For the Crumble Topping

• Brown sugar creates a sweet, caramel-like crumble.
• Ground cinnamon adds warmth and classic coffee cake flavour.
• Butter binds the topping together.
• Walnuts add crunch. Pecans make an excellent substitute, or omit the nuts entirely.

For the Coffee Cake

• All-purpose flour provides the structure.
• Baking powder gives the cake a light rise.
• Salt balances the sweetness.
• Butter creates a rich, tender crumb.
• Granulated sugar sweetens the batter.
• Eggs provide structure and moisture.
• Vanilla extract enhances all the flavours.
• Milk keeps the cake soft and moist. Whole milk works best, but 2% is fine.
• Fresh strawberries provide sweetness and colour. Frozen strawberries can be used if thawed and well drained.
• Fresh rhubarb adds the signature tart flavour. Frozen rhubarb works too, but thaw and drain thoroughly before using.

Frequently Asked Questions

Looking for More Strawberry & Rhubarb Recipes?

If you loved this Strawberry Rhubarb Coffee Cake, here are a few more fruity recipes to try:

• Enjoy the sweet and tangy flavour of homemade Strawberry Rhubarb Jam. This delicious spread is perfect for toast, pastries and more!
• Indulge in a blend of sweet and tart with this classic Strawberry Rhubarb Pie, it’s a delightful dessert that’s perfect for any occasion.
• This creamy and decadent strawberry rhubarb ice cream is filled with bright bursts of fresh summer fruit. Satisfy your sweet tooth and stay cool with this incredible dessert.

Strawberry Rhubarb Coffee Cake

Yield: 12 servings | Prep Time: 20 minutes | Cook Time: 40 to 45 minutes

Ingredients

Topping

• 1 cup (220 g) packed brown sugar
• 1 teaspoon (2.5 g) ground cinnamon
• 2 tablespoons (28 g) unsalted butter, melted
• 1 cup (120 g) chopped walnuts

Cake

• 2 cups (250 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• ¼ teaspoon (1.5 g) salt
• ½ cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tablespoon (15 mL) vanilla extract
• ⅔ cup (160 mL) milk
• 1 generous cup (170 g) sliced strawberries
• 1 generous cup (120 g) sliced rhubarb

Directions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Prepare the topping: Stir together the brown sugar, cinnamon, melted butter, and walnuts. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
5. Add the flour mixture in three additions, alternating with the milk, mixing just until combined.
6. Fold in the strawberries and rhubarb.
7. Spread the batter evenly into the prepared pan.
8. Sprinkle the crumble topping evenly over the batter.
9. Bake for 40 to 45 minutes, or until a toothpick inserted into the centre comes out clean.
10. Cool for at least 20 minutes before slicing and serving.

Continue to Content

Yield: 12 servings

Strawberry Rhubarb Coffee Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Moist Strawberry Rhubarb Coffee Cake with a cinnamon walnut crumble topping. The perfect breakfast cake, brunch treat, or easy dessert.

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Ingredients

Topping

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• 1 cup (220 g) packed brown sugar
• 1 teaspoon (2.5 g) ground cinnamon
• 2 tablespoons (28 g) unsalted butter, melted
• 1 cup (120 g) chopped walnuts

Cake

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• 2 cups (250 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• ¼ teaspoon (1.5 g) salt
• ½ cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tablespoon (15 mL) vanilla extract
• ⅔ cup (160 mL) milk
• 1 generous cup (170 g) sliced strawberries
• 1 generous cup (120 g) sliced rhubarb

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Prepare the topping: Stir together the brown sugar, cinnamon, melted butter, and walnuts. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
5. Add the flour mixture in three additions, alternating with the milk, mixing just until combined.
6. Fold in the strawberries and rhubarb.
7. Spread the batter evenly into the prepared pan.
8. Sprinkle the crumble topping evenly over the batter.
9. Bake for 40 to 45 minutes, or until a toothpick inserted into the centre comes out clean.
10. Cool for at least 20 minutes before slicing and serving.

Notes

• Frozen strawberries and rhubarb can be used, but thaw and drain them well first to prevent a soggy cake.
• Allow the cake to cool before slicing for cleaner pieces and the best texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart SM-50BL Stand Mixer
• 
  Emile Henry 13 x 9" Modern Classics Rectangular Baker
• 
  OXO Good Grips Non Stick Pro 9x13" Cake Pan

Nutrition Information:

Yield:

12

Serving Size:

1 grams
Amount Per Serving: Calories: 567Total Fat: 25gSaturated Fat: 8gUnsaturated Fat: 17gCholesterol: 60mgSodium: 174mgCarbohydrates: 78gFiber: 3gSugar: 42gProtein: 9g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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