For an extra touch, consider adding a simple glaze made with powdered sugar and milk after the cake has cooled. If fresh rhubarb isn't available, frozen rhubarb (thawed and drained) can be used. Walnuts can be substituted for pecans, or you can omit the nuts altogether for a nut-free version. To prevent the fruit from sinking to the bottom of the cake, toss the rhubarb and strawberries with a tablespoon of flour before adding them to the batter.
Grandma Moyer's Rhubarb and Strawberry Coffee Cake
-
PREP TIME15 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs
-
SERVING15 People
-
VIEWS78
Rediscover a timeless classic with this Rhubarb and Strawberry Coffee Cake. A moist, flavorful delight that perfectly balances the tartness of rhubarb with the sweetness of strawberries, topped with a nutty, brown sugar crumble. It's a comforting slice of nostalgia with a modern twist.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate56 g
-
Cholesterol25 mg
-
Fiber2 g
-
Protein4 g
-
Saturated Fat1 g
-
Sodium259 mg
-
Sugar35 g
-
Fat4 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. (5 minutes)
02 Step
Recipe View In a large bowl, beat together the granulated sugar and eggs until smooth. Gradually mix in the cold coffee until well combined. (5 minutes)
03 Step
Recipe View In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. (3 minutes)
04 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the chopped rhubarb and sliced strawberries. (7 minutes)
05 Step
Recipe View Pour the batter into the prepared baking pan, spreading evenly. Sprinkle the top with the brown sugar and chopped pecans. (2 minutes)
06 Step
Recipe View Bake in the preheated oven for 45 to 50 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. (45-50 minutes)
07 Step
Recipe View Let the cake cool in the pan for at least 15 minutes before slicing and serving. (15 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Claude Gottlieb
Jun 5, 2025This recipe is amazing! The coffee adds such a unique depth of flavor.
Eriberto Adams
Apr 25, 2025My family loved this! It's the perfect balance of sweet and tart.
Annabelle Pfeffer
Oct 8, 2024I've made this twice already, and it's a hit every time. So easy to follow!