Sweet Scarlett’s Strawberry Rhubarb Coffee Cake

It’s summer and as far as I’m concerned, there’s no better time for all things strawberry rhubarb (my mom would agree!). I’ve picked strawberries for as long as I can remember.

But I’m taking a break from picking this year thanks to the arrival of my own little strawberry, Scarlett!

Scarlett and I have been making weekly trips to different bakeries in Chicago (middle of the night feedings require a good snack!). At the top of my list right now are Mindy’s (Wicker Park), Sugar Moon (Logan Square), and the Green City Market in Lincoln Park which has options like pHlour and Bennison's.

The farmers market is also a great place to find strawberries and rhubarb! Our trips have provided delicious treats, and they’ve also inspired me to get back in the kitchen and bake myself. If you don’t have access to a farmers market, your local grocery store may have rhubarb. Rhubarb is typically a long stalk, but at the grocery store they sometimes cut it down to make it more manageable.

I’ve made and eaten beyond my fair share of strawberry rhubarb pies so I’m always looking for new ways to enjoy this classic summer flavor. Last year, I made strawberry rhubarb crumble bars and absolutely loved them. While the crumble bars are definitely in the summer recipe rotation, this year I made a strawberry rhubarb coffee cake. The balance is perfect - you get the sweetness of the strawberries, the tang of the rhubarb, and all sorts of different textures between the cake, the filling, and the topping. You can serve this cake for dessert, brunch, and because it’s a coffee cake, cake for breakfast is definitely allowed!

This recipe does use a springform pan, so it’s a great excuse to finally use your pan for something other than cheesecake, and an even better excuse to visit our retail store if you don’t have one yet!

Strawberry Rhubarb Coffee Cake

Scroll down for a printable version of this recipe

Serves: 12

Prep Time: 30 min

Cook Time: 1 hour, 15 minutes

Inactive Time: 1 hour

Total Time: 2 hours 45 min

For the filling:

3 cups strawberries, quartered

3 cups rhubarb, sliced

2 Tablespoons lemon juice

1 cup granulated sugar

1 teaspoon vanilla bean paste

1/4 cup cornstarch

For the cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon fine salt

1/2 cup butter, softened

3/4 cup granulated sugar

2 eggs

1/2 cup sour cream

2 teaspoons vanilla bean paste

For the topping:

1 cup flour

1/2 cup granulated sugar

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon fine salt

1 teaspoon vanilla bean paste

1/3 cup butter, melted

1. Preheat the oven to 350F, and grease and flour the springform pan (grease it really well).

For the filling:

2. In a large saucepan, add strawberries, rhubarb, lemon juice, sugar, and vanilla bean paste.

3. Cook on medium for 5-10 minutes until the fruit begins to breakdown.

4. Add the cornstarch and whisk.

5. Allow the mixture to come to a boil so that it thickens, and turn the heat off. Set aside. Cool for 15 min in the refrigerator.

For the cake:

6. In a small bowl, mix the flour, baking powder, baking soda, and salt together.

7. In the bowl of a stand mixer (or you can use a hand mixer or do this by hand), cream together the butter and sugar until light yellow and fluffy.

8. Add in the eggs and sour cream, and mix to combine.

9. Add in the dry ingredients and mix until combined. The batter will be thick.

10. Pour the batter into the greased springform pan.

For the topping:

11. In a small bowl combine all of the ingredients for the topping – it should be crumbly. Set aside.

12. Pour your cooled (it’s ok if it’s still slightly warm) strawberry rhubarb filling on top of the cake batter.

13. Spread the topping over the strawberry mixture.

14. Bake at 350 for 50-60 minutes, until the topping is golden brown and a toothpick comes out clean with no batter (you will see fruit). I recommend placing the springform on a sheet tray in case of any spills.

15. Allow the cake to cool for at least 1 hour before removing the ring. This is REALLY important so that you don’t lose all of your filling! It can be messy!

16. Cut into wedges and serve (I love a little whipped cream on top, but vanilla ice cream would be delicious too!)

This strawberry rhubarb coffee cake would be perfect to enjoy for the upcoming Fourth of July weekend! Our retail store is open today and tomorrow for all of your holiday baking needs. We’ve got vanilla bean paste, springform pans, and so much more! If this coffee cake has inspired you to up your baking game, check out some of our upcoming classes:

• Pie and Tart Boot Camp Saturday, July 8 10am 
• Teen Camp: Baking and Pastry Monday, July 10 through Friday, July 14 9am Just one seat left!
• Cupcake Boot Camp Saturday, July 29 10am
• All-American Pies Saturday, August 5 11am

Be sure to visit Executive Chef Lisa Counts at her demo at the Green City Market on Saturday, August 5th!

Yield: 12

Author: Kate Augustin

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Strawberry Rhubarb Coffee Cake

Prep time: 30 Min Cook time: 1 H & 15 M Inactive time: 1 Hour Total time: 2 H & 45 M

Ingredients

For the filling

• 3 cups strawberries, quartered
• 3 cups rhubarb, sliced
• 2 Tablespoons lemon juice
• 1 cup granulated sugar
• 1 teaspoon vanilla bean paste
• 1/4 cup cornstarch

For the cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla bean paste

For the topping

• 1 cup flour
• 1/2cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla bean paste
• 3/4 cup butter, melted

Instructions

1. Preheat the oven to 350F, and grease and flour the springform pan.
2. In a large saucepan, add strawberries, rhubarb, lemon juice, sugar, and vanilla bean paste.
3. Cook on medium for 5-10 minutes until the fruit begins to breakdown.
4. Add the cornstarch and whisk.
5. Allow the mixture to come to a boil so that it thickens, and turn the heat off. Set aside. Cool for 15 min in the refrigerator.
6. In a small bowl, mix the flour, baking powder, baking soda, and salt together.
7. In the bowl of a stand mixer, cream together the butter and sugar until light yellow and fluffy.
8. Add in the eggs and sour cream, and mix to combine.
9. Add in the dry ingredients and mix until combined. The batter will be thick.
10. Pour the batter into the greased springform pan and place on a sheet tray.
11. In a small bowl combine all of the ingredients for the topping – it should be crumbly. Set aside.
12. Pour the cooled (it’s ok if it’s still slightly warm) strawberry rhubarb filling on top of the cake batter.
13. Spread the topping over the strawberry mixture.
14. Bake at 350 for 50-60 minutes, until the topping is golden brown and a toothpick comes out clean with no batter (you will see fruit).
15. Allow the cake to cool for at least 1 hour before removing the ring.
16. Cut into wedges and serve.

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