Indulge in the perfect blend of sweet strawberries and tangy rhubarb with this delectable strawberry rhubarb coffee cake. This moist and tender cake is topped with a buttery crumb topping, making it a delightful treat for breakfast or dessert. With just the right balance of flavors, this recipe is sure to become a family favorite.
Ingredients
- 1 cup strawberries, sliced
- 1 cup rhubarb, diced
- 2 teaspoons lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup chopped walnuts (optional)
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
- In a medium bowl, combine the sliced strawberries, diced rhubarb, and lemon juice. Toss gently to coat the fruit and set aside.
- In a separate large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Add the softened butter to the dry ingredients and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the sour cream, vanilla extract, and egg. Pour the wet mixture into the large bowl with the dry ingredients and mix until just combined.
- Spread half of the batter into the greased baking dish, then spoon the strawberry-rhubarb mixture evenly over the batter. Sprinkle the chopped walnuts over the fruit if desired.
- Cover the fruit with the remaining batter, using a spatula to spread it evenly over the top.
- In a small bowl, combine the remaining 1/4 cup of granulated sugar with 1/4 cup of brown sugar. Sprinkle the sugar mixture over the top of the coffee cake.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool for at least 10 minutes before serving. Enjoy warm or at room temperature.
