Strawberry Rhubarb Coffee Cake

First there was a crumble.

Then there was pie.

Now, there is coffee cake.

IMG_3187

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.

IMG_3171

Besides, this was one way I could justify having something that was almost a dessert for breakfast.

IMG_3186

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.

IMG_3182

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

Ingredients:

  • 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

Directions:

  1. Preheat oven to 375 degrees.
  2. In large bowl, whisk the buttermilk, oil, sugar, and vanilla together.
  3. Stir in the flour, baking powder, and salt.
  4. Fold the chopped rhubarb and strawberries into the batter.
  5. Pour mixture into 8×8 baking dish.
  6. In small bowl, mix the brown sugar, cinnamon, oat flour, and oil together until the mixture is combined and a little crumbly.
  7. Sprinkle the topping over the batter.
  8. Bake at 375 for 35-40 minutes, until a toothpick comes out clean.

38 Responses to “Strawberry Rhubarb Coffee Cake”

  1. #
    1
    Erica — May 25, 2011 at 12:07 pm

    I love breakfasts that are dessert like :) I haven’t had coffee cake in so long- that crumbly topping always makes me smile :)

    • admin replied: — May 25th, 2011 at 12:47 pm

      me too! It had been years since I made a coffee cake.

  2. #
    2
    Jessica @ How Sweet — May 25, 2011 at 12:21 pm

    Pass me a plate of this please!

    • admin replied: — May 25th, 2011 at 12:47 pm

      Wish I could! and I’ll take one of your coffee milkshakes :)

  3. #
    3
    jenna — May 25, 2011 at 12:51 pm

    this sounds like the perfect way to start the day! :)

  4. #
    4
    Faith @ lovelyascharged — May 25, 2011 at 1:01 pm

    I have never made a recipe with rhubarb! I always see it and think to myself “oh look, red celery!”

    • admin replied: — May 25th, 2011 at 1:02 pm

      ha, I used to think the same thing! You should definitely get some.

  5. #
    5
    Jenny W (The Housewife Project) — May 25, 2011 at 1:01 pm

    Ok! I am getting some rhubarb at the farmer’s market this weekend — what I have in my garden does not amount to much.

  6. #
    6
    Andrea@WellnessNotes — May 25, 2011 at 1:03 pm

    AMAZING breakfast! I’ll have to pick up some rhubarb!

  7. #
    7
    Meghan@travelwinedine — May 25, 2011 at 1:08 pm

    I want this for breakfast!

    • admin replied: — May 25th, 2011 at 1:11 pm

      i wish i could share through the screen!

  8. #
    8
    Lauren from Lauren's Latest — May 25, 2011 at 1:18 pm

    I love a good coffee cake! How yummy!

  9. #
    9
    Sues — May 25, 2011 at 1:58 pm

    Great idea!! Much easier than pie and much more acceptable to eat for breakfast… Plus, it’s so pretty!

    • admin replied: — May 25th, 2011 at 1:59 pm

      agreed – definitely easier than pie :)

  10. #
    10
    Nicole@HeatOvenTo350 — May 25, 2011 at 2:35 pm

    What a great coffee cake! I love the strawberry rhubarb combination, and especially in a treat where I don’t have to make a crust.

  11. #
    11
    Kelly — May 25, 2011 at 3:01 pm

    I have to admit, since my palate tends to crave something savory & salty over something sweet in the morning I rarely make coffee cakes, but now I’m not sure why. I always love the crumble topping and I bet it pairs perfectly with the rhubarb and strawberries. I haven’t eaten much rhubarb in my life but now you’re making me think I should be more adventurous. In fact, I actually have a curry recipe that involves rhubarb so perhaps I may have to try it out for an upcoming potluck I have involving farmers’ market foods.

    • admin replied: — May 25th, 2011 at 3:48 pm

      ooh a rhubarb curry? that sounds so interesting!

  12. #
    12
    Courtney @ The Granola Chronicles — May 25, 2011 at 3:29 pm

    The combination of strawberry and rhubarb is genius! My husband requested a strawberry/rhubarb crisp for his birthday a few weeks ago. SO delicious!

    Definitely going to give this a try!

    • admin replied: — May 25th, 2011 at 3:49 pm

      i think crisps might be my favorite way to eat strawberry/rhubarb together :)

  13. #
    13
    Lauren at Keep It Sweet — May 25, 2011 at 4:06 pm

    Cake for breakfast? Say no more!

  14. #
    14
    Lauren @ WWoB — May 25, 2011 at 4:21 pm

    Oh my…. I have always loved strawberry and rhubarb together, but I have NEVER seen it in coffee cake. This is awesome! Growing up, my grandma made a mean strawberry rhubarb crumble, which I did eat for breakfast… but probably shouldn’t have. This recipe makes it socially acceptable – IM ON IT!

    • admin replied: — May 25th, 2011 at 5:33 pm

      :) Socially acceptable is such a great way to describe this. Love it!

  15. #
    15
    Biz — May 25, 2011 at 5:05 pm

    I actually have never had rhubarb before, but I know my hubs like the rhubarb/strawberry combo – and I like that there isn’t like two cups of sugar in the recipe! :D

    • admin replied: — May 25th, 2011 at 5:35 pm

      me too – some recipes are just too sweet.

  16. #
    16
    Jessica @ Stylish Stealthy and Healthy — May 25, 2011 at 8:27 pm

    I should make this to take to my parents house this weekend as to prevent eating the entire thing. Looks amazing!

  17. #
    17
    Stephanie @cookinfanatic — May 25, 2011 at 11:12 pm

    I don’t know that I’ve ever had rhubarb?! This looks so good!! When you come to RIC for the next WF Cooking Demo you should definitely bring some of this mmmkay ;) (definitely wish you lived closer so you could though for real!!!)

    • admin replied: — May 25th, 2011 at 11:15 pm

      yes, I wish!! That would be so fun :)

  18. #
    18
    Cara @ EAT. PRAY. RUN. — May 26, 2011 at 4:41 am

    Rhubarb reminds me so much of summer’s back east when I was younger! My mom used to make fresh rhubarb preseverves and angel food cake and it was such an amazing combo! Great recipe I hope I can make one day!

  19. #
    19
    Allie — May 26, 2011 at 6:02 am

    I’m embarrassed to say…I’ve never had rhubarb!! Isn’t that terrible?!? But this recipe definitely makes me want to change that. I honestly don’t even know if my grocery store sells it.

  20. #
    20
    Cathy — May 26, 2011 at 1:29 pm

    You read my mind! I have some rhubarb in the garden, and some guests coming for the weekend…so this is perfect. Perhaps with some pecans added to the topping?

    • admin replied: — May 26th, 2011 at 1:30 pm

      Yes, pecans would be delicious!

  21. #
    21
    Julie @SavvyEats — May 27, 2011 at 1:27 am

    I baked with rhubarb for the first time last week. It didn’t go well, probably because I didn’t mix in another fruit and the bitterness was too much for me. Maybe I’ll have to pick up some more rhubarb + strawberries to try one of your recipes!

    • admin replied: — May 27th, 2011 at 12:23 pm

      Definitely try again! With strawberries, it is so delicious.

  22. #
    22
    holly — June 6, 2011 at 3:21 pm

    okay, so i just said that i wanted the focaccia. but i really really want this coffee cake! strawberries + rhubarb were made to go together!!

  23. #
    23
    Nina — September 22, 2011 at 10:20 am

    Hi, made this cake yesterday when I stumbled upon your recipe looking for a simple rhubarb pie recipe. I was a bit skeptical before (no eggs! no butter!), but even with using rhubarb only it turned out to being super yummy, easy and quick! Thanks for posting!!

    • admin replied: — September 22nd, 2011 at 12:17 pm

      I’m so glad to hear that you liked it! I can’t wait for strawberry season next year so I can make it again. :)

  24. #
    24
    Hope — June 15, 2012 at 1:14 pm

    You should probably take the “vegan” tag off of this recipe. It looks good, and I may still make it, but the first ingredient is buttermilk. Buttermilk is not vegan, so I won’t be making it as planned for the vegan member of the household today.

    • admin replied: — June 15th, 2012 at 1:15 pm

      Sorry about that! I was basing it off another vegan coffee cake recipe and forgot to put the note in to use the almond milk + lemon juice in place of buttermilk to make it vegan. I’ll add that in.

Leave a Comment