This Strawberry Rhubarb Crumb Cake is filled with sweet strawberries and tart rhubarb and is topped with a generous, buttery streusel and strawberry drizzle!
Based off of our Cranberry Orange Coffee Cake, this Strawberry Rhubarb Crumb Cake swaps out the fresh orange and cranberries for fresh strawberries and rhubarb. Plus, it adds even more of a buttery streusel!
A perfect spring and summer variation to our favorite fall coffee cake!
Coffee cake is one of those foods that can make the start of an ordinary day special, and this cake is an easy way to make your morning brighter!
To amp up the flavor of the strawberry rhubarb combination, hints of cinnamon and cardamom are added to the simple crumb cake base.
Like all good coffee cakes, this strawberry rhubarb variation has a generous layer of rich, buttery streusel on top.
Topping it all off is a sweet strawberry glaze made with more fresh strawberries and confectioner’s sugar.
This simple recipe is just what your next breakfast or brunch needs!
How to Make Crumb Topped Strawberry Rhubarb Coffee Cake
If you’ve never made a coffee cake before, that needs to change with this easy recipe!
Start by preheating your oven to 350 degrees Fahrenheit. Lightly spray a 9×9 inch baking dish with non-stick cooking spray.
I don’t recommend using an 8×8 inch baking dish as the cake will end up very thick. You can try a 9×13 inch baking dish, just start checking for doneness at 40 minutes.
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside while you prepare the wet ingredients.
In the bowl of a stand mixer, or with an electric hand mixer, cream together the room temperature butter, sugar, and brown sugar.
Add in the room temperature eggs, and beat until creamy. Slowly beat in milk and vanilla extract, scraping sides and bottom of bowl with a spatula part way through mixing. The butter will start to harden but the mixture should still combine.
Stir in 3/4 Cup chopped rhubarb and 1/2 Cup chopped strawberries just until combined.
Spread batter into the bottom of your prepared baking dish.
Top with remaining 1/4 Cup chopped rhubarb and 1/4 Cup chopped strawberries. I like to save part of the chopped fruit to sprinkle over the top like this to ensure an even distribution of fruit in the cake.
In another medium bowl, whisk together all-purpose flour, sugar, and brown sugar. Add in melted butter, and combine until mixture resembles coarse crumbs. Sprinkle over batter.
Bake for 50-60 minutes, or until toothpick inserted in the center comes out with just a few crumbs.
If you notice that the top of the cake is getting too brown, loosely cover the top with foil for the remainder of the baking time.
Remove crumb cake to a wire rack to cool.
While the cake is cooling, prepare the strawberry glaze. Stir together confectioner’s sugar and 2 teaspoons half and half or milk.
Mash in chopped strawberry until combined. Add in additional milk, as needed, to reach desired consistency.
Drizzle over slightly cooled cake. Wait impatiently for the glaze to harden, and serve! (We actually prefer the cake after it had completely cooled to allow the flavors to blend.)
Store leftovers in an airtight container.
Tips for Making Strawberry Rhubarb Crumb Cake
- Stir the batter until just combined. Over-stirring will cause the texture to become dense.
- Does it look like the top is getting too brown before the coffee cake is ready? Cover the top loosely with aluminum foil for the remainder of the baking time.
- Bake the cake until just a few crumbs stick to a toothpick when inserted in the center.
- Feel free to leave off the streusel and drizzle, and sprinkle with coarse sugar.
For the Cake
- 2 Cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/2 Cup butter, softened
- 1/2 Cup sugar
- 1/4 Cup brown sugar
- 2 eggs, room temperature
- 1 1/2 Cups milk
- 1 teaspoon vanilla extract
- 1 Cup chopped rhubarb, divided
- 3/4 Cup chopped strawberries, divided
For the Crumb Topping
- 1 Cup + 2 Tablespoons all-purpose flour
- 1/3 Cup sugar
- 1/4 Cup brown sugar
- 6 Tablespoons butter, melted
For the Strawberry Glaze
- 1/2 Cup confectioner's sugar
- 2-4 teaspoons half and half or milk
- 1 Tablespoon finely chopped strawberry
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside.
- In the bowl of a stand mixer, or with an electric stand mixer, cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk and vanilla extract until combined.
- Add dry ingredients to wet ingredients, and stir until just combined. Fold in 3/4 Cup chopped rhubarb and 1/2 Cup chopped strawberries,
- Spread batter into prepared baking dish. Top with remaining 1/4 Cup chopped rhubarb and 1/4 Cup chopped strawberries.
- In a medium bowl, whisk together all-purpose flour, sugar, and brown sugar. Add in melted butter, and combine until mixture resembles coarse crumbs. Sprinkle over the top of the batter.
- Bake for 50-60 minutes, or until toothpick inserted in the center comes out with just a few crumbs.
- Remove from oven to a cooling rack.
- While cake is cooling, prepare glaze. Stir together confectioner's sugar and 2 teaspoons half and half. Mash in chopped strawberry until combined. Add in additional milk, as needed, to reach desired consistency.
- Drizzle over slightly cooled cake. Allow glaze to harden, and serve. Or, allow to cool completely so that flavors blend and then cut into pieces to serve.
- Store leftovers in an airtight container.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 197mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 3g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.
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