First there was a crumble.
Then there was pie.
Now, there is coffee cake.
As much as I wanted to save this rhubarb for another crisp, I couldn’t help folding it into this coffee cake. The few stalks left in the fridge were just waiting to be mixed into a new dish with their best friend, the strawberry.
Besides, this was one way I could justify having something that was almost a dessert for breakfast.
The coffee cake itself isn’t overly sweet, so the tart rhubarb and sweet berries really shine through. The fruit melts into the batter, making a fluffy base for the crisp and crumbly topping.
Want some strawberry rhubarb but don’t want to deal with pie crust? Here’s your answer.
Need an excuse to eat cake for breakfast? This should be a no-brainer. Each piece almost has it’s own fruit serving – you can’t beat that!
Strawberry Rhubarb Coffee Cake
Makes: 9 servings
- 1 cup buttermilk (to make it vegan, use 1 cup almond milk + 1 Tbsp lemon juice instead)
- 1/4 cup oil
- 1/3 cup sugar
- 1 tsp vanilla
- 1 1/2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped rhubarb
- 1 cup chopped strawberries
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 2/3 cup oat flour
- 1/4 cup oil
- Preheat oven to 375 degrees.
- In large bowl, whisk the buttermilk, oil, sugar, and vanilla together.
- Stir in the flour, baking powder, and salt.
- Fold the chopped rhubarb and strawberries into the batter.
- Pour mixture into 8×8 baking dish.
- In small bowl, mix the brown sugar, cinnamon, oat flour, and oil together until the mixture is combined and a little crumbly.
- Sprinkle the topping over the batter.
- Bake at 375 for 35-40 minutes, until a toothpick comes out clean.