Recipes and Cooking Strawberry-Rhubarb Coffee Cake Be the first to rate & review! When strawberries and rhubarb are in season, take full advantage of them by baking them into this delicious layered coffee cake. It's topped with a crumbly streusel and creamy vanilla icing, so each slice is almost like having dessert for breakfast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 30 mins Bake Time: 40 mins Cool Time: 30 mins Total Time: 30 mins Servings: 9 Jump to Nutrition Facts Ingredients 1 recipe Streusel 1 cup fresh or frozen cut-up rhubarb 1 cup frozen unsweetened whole strawberries ⅓ cup water ⅓ cup granulated sugar 2 tablespoon cornstarch 1 ¾ cup all-purpose flour ¾ cup granulated sugar ¾ teaspoon baking powder ¼ teaspoon baking soda 5 tablespoon butter, cut up 1 egg, lightly beaten ¾ cup buttermilk or sour milk* 1 teaspoon vanilla 1 recipe Powdered Sugar Icing (optional) Streusel 1 ½ cup all-purpose flour ¾ cup packed brown sugar ½ teaspoon cinnamon ¼ teaspoon salt ½ cup butter, melted ½ teaspoon vanilla Powdered Sugar Icing 1 cup powdered sugar ¼ teaspoon vanilla 1 tablespoon milk Directions Prepare Streusel. For filling, in a medium saucepan combine rhubarb, strawberries, and the water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until fruit is tender. In a small bowl stir together 1/3 cup granulated sugar and cornstarch; stir into fruit. Cook and stir over medium heat until thickened and bubbly. Preheat oven to 350°F. Lightly grease a 9-inch square baking pan. In a large bowl stir together next four ingredients (through baking soda). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a medium bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter into prepared baking pan. Spread with filling and sprinkle with 2/3 cup of the streusel. Drop remaining batter in small mounds onto layers in pan; sprinkle with remaining streusel. Bake 40 to 45 minutes or until golden and a toothpick comes out clean. Cool in pan on a wire rack 30 minutes. Serve warm. If desired, cool completely; drizzle with Powdered Sugar Icing. Streusel In a bowl stir together flour, brown sugar, cinnamon, and salt. Drizzle mixture with melted butter and vanilla; toss with a fork to combine. Powdered Sugar Icing In a small bowl stir together powdered sugar, vanilla, and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency. Rhubarb-Strawberry Coffee Cake Prepare as directed, except substitute 1 cup each fresh or frozen cut-up rhubarb and frozen unsweetened whole strawberries for the fruit.Nutrition analysis per serving: 510 calories, 7 g protein, 82 g carbohydrate, 18 g total fat (11 g sat. fat), 66 mg cholesterol, 2 g fiber, 44 g total sugar, 11% Vitamin A, 9% Vitamin C, 308 mg sodium, 7% calcium, 14% iron Larger-Size Fruit Coffee Cake Prepare as directed, except double all of the ingredients and use a 13x9-inch baking pan. Bake 45 to 50 minutes or until a toothpick comes out clean. Makes 16 servings. Nutrition analysis per serving: 585 calories, 7 g protein, 95 g carbohydrate, 20 g total fat (12 g sat. fat), 74 mg cholesterol, 2 g fiber, 52 g total sugar, 13% Vitamin A, 4% Vitamin C, 346 mg sodium, 7% calcium, 16% iron Note For a more impressive presentation, use a lightly greased 8-inch springform pan. Prepare as directed. Bake 40 to 45 minutes or until a toothpick comes out clean. *Note To make 3/4 cup sour milk, place 2 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand 5 minutes before using. Rate it Print Nutrition Facts (per serving) 510 Calories 18g Fat 82g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 510 % Daily Value * Total Fat 18g 23% Saturated Fat 11g 55% Cholesterol 66mg 22% Sodium 308mg 13% Total Carbohydrate 82g 30% Total Sugars 44g Protein 7g Vitamin C 3.3mg 17% Calcium 81mg 6% Iron 2.5mg 14% Potassium 112mg 2% Fatty acids, total trans 1g Folate, total 88mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.