One of my favorite things about this time of year is the abundance of Strawberries and Rhubarb. This Strawberry Rhubarb Coffee Cake is the perfect beginning or end to any day.
I'm slowing going through and updating some of my old posts with the new easy printable recipe cards and doing whatever I can so the page will load faster for you, and since I'm doing that I thought I would re-share Strawberry Rhubarb Coffeecake since it's a family favorite!
I have a few new recipes I'll hopefully be sharing soon but in the mean time I hope you love Strawberry Rhubarb Coffeecake as much as we do!
*Old Post May 25, 2014*
This recipe goes out to all my Strawberry Rhubarb Coffeecake lovers out there.
This Strawberry Rhubarb Coffeecake is no exception to his favorites list with it's light and moist layer of cake filled with sweet and tangy strawberry rhubarb filling then topped with a layer of brown sugar cinnamon crumb topping for the perfect balance of flavors.
What's not to love?
I might have enjoyed a slice for breakfast, and dessert because I couldn't think of a better beginning or ending to the day.
In a medium sized saucepan stir together 3 cups Rhubarb, 2 cups Strawberries, 1/2 cup Sugar, 1/3 cup Cornstarch and 2 tablespoon Water.
Stir together until well combined.
Cook over medium heat while stirring for about 5 minutes until cornstarch starts to cook and thicken but rhubarb is still firm.
Set aside to cool.
In a large bowl combine 1 1/3 cups Brown Sugar, 2 tablespoons Flour and 1 teaspoon Cinnamon, mix until combined.
Cut 4 tablespoons of cold butter into chunks and mix on low speed until well combined.
Alternatively you could use your fingers and work the butter into the sugar mixture until evenly combined and crumbly.
Brown sugar mixture should stick together when squeezed with fingers. Move to a medium sized bowl and set aside.
In a large mixing bowl cream 3/4 cup cold Butter. Slowly add 1 1/2 cups Granulated Sugar while mixing on medium speed.
(The cold butter helps add volume to the batter and holds it's texture better making for a lighter cake.)
Scrape sides of bowl and add 4 eggs one at a time, beating well between each addition. Scrape sides of bowl between each addition.
Then add 2 teaspoons Vanilla.
Batter should be looking light and fluffy at this point.
Add 1 1/2 teaspoon teaspoon Baking Soda, 1 1/2 teaspoons Baking Powder and 1/4 teaspoon Sea Salt. Mix until well combined and scrape bowl well to evenly distribute.
Add 3 cups All- Purpose or Whole Wheat Pastry Flour 1 cup at a time alternating with 1 1/2 cups Sour Cream (1/2 cup at a time.)
Mix on low speed between each addition until just combined, being careful not to over mix.
I might be weird but I love the look of a gorgeous cake batter!
I like to butter a 9"x13" pan and line with parchment paper. Butter parchment paper well.
(If parchment paper isn't available you can butter pan well.)
Spread half of cake batter over the bottom of the cake pan.
Spread all of the strawberry rhubarb mixture over the batter.
Spread remaining cake batter evenly over the top.
Take Brown Sugar Crumb and squeeze between fingers to make crumbs, spread evenly over the top of cake..
Bake in a 350 degree oven for 50-60 minutes or until a toothpick inserted into center of cake comes out clean.
Cool completely and sprinkle with powdered sugar.
The perfect slice of cake for any occasion with it's gorgeous pink Strawberry Rhubarb filling and warm brown sugar crumb topping.