Rhubarb Strawberry Coffee Cake

Rhubarb Coffee Cake

Do you have rhubarb left in your garden yet? Or maybe even a bunch cut, just looking for a home? This is a great recipe that uses up some of that rhubarb while it’s still fresh. This coffee cake is perfect on Sunday after church, when friends pop in unexpectedly for a visit, or just any time at all.


This coffee cake is an easy-to-follow recipe with a great crumb topping that is fabulous! I’m really quite surprised how well the crumb part, or streusel turned out. For me, the crumb/streusel part is the best part!

This is an easy-to-follow recipe from Betty Crocker. I have simply made a few changes for my taste.

Oops, so sorry I didn’t include strawberry in the title of the picture!

 I really like the flavor of Strawberry & Rhubarb together. So, I had to add something strawberry. You could easily add real strawberries to this coffee cake if desired. If you want to add strawberries simply reduce the amount of rhubarb to one cup and add one cup of fresh cut-up strawberries.


Rhubarb Strawberry Coffee Cake

Rhubarb Strawberry Coffee Cake

Rhubarb Strawberry Coffee Cake



1/2 cup all-purpose flour

3/4 cup sugar

1/4 cup butter, softened but cool



2 cups chopped fresh rhubarb – this is about 4 large stalks of rhubarb, cut into 1/2″ slices

1 tablespoon sugar (you could use one more tbsp. of sugar if desired, but keep in mind there is a generous crumb coating on top of the coffee cake that gives you plenty of sugar).


1 Yellow Cake Mix, regular size

3/4 cup milk, bring to room temperature

1 teaspoon vanilla extract

3 eggs, bring to room temperature

1 package (3 ounces) Lite Cream Cheese

3/4 cup strawberry yogurt, bring to room temperature


1. Preheat oven to 325 degrees F (for all pans). Place chopped rhubarb and sugar in a large bowl. Stir to combine so that rhubarb is evenly coated with sugar. Set aside. Spray bottom and sides of 13×9-inch pan generously with baking spray.

2. In a small bowl, mix 1/4 cup flour, the sugar and butter until coarse crumbs form. Set aside.

3. In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently. Fold strawberry yogurt and rhubarb into batter; spread in pan.

4. Take reserved topping and sprinkle over the top of the batter. Remember you want it to look like coarse crumbs.

5. Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm. To serve cool allow pan to sit for about 1 hour 30 minutes.

MM Notes

* Serves 12-16. Coffee cake tastes best on day 1 or day 2. The cake may be made 1 day in advance. Store covered at room temperature for up to 1 week.

* I made the coffee cake in individual spring form pans. However, I do not recommend it. The coffee cake is much easier to do in a standard 13 X 9 pan. I have tried both ways!

Adapted from: http://www.bettycrocker.com





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