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Strawberry Rhubarb Coffee Cake

This sweet strawberry rhubarb coffee cake is the perfect combination of sweet cake and tangy jam. Eat for breakfast or for dessert, it’s perfect either way! 

This sweet strawberry rhubarb coffee cake is the perfect combination of sweet cake and tangy jam.

Strawberry rhubarb coffee cake is a delightful and flavorful dessert that combines the tartness of rhubarb with the sweetness of strawberries in a moist and tender cake.

In fact, it’s one of my favorite springtime combinations!

This is a vintage recipe I found in my grandma’s recipe box so the method was a bit different than the typical coffee cake I have made in the past.

However, even though this is different than the usual it’s still delicious and moist and sure to please!

My favorite part is the homemade strawberry rhubarb jam that is baked right into the middle of the cake.

Totally scrumptious in every single way!

This sweet strawberry rhubarb coffee cake is the perfect combination of sweet cake and tangy jam.

Ingredients for strawberry rhubarb coffee cake

For filling:

  • Strawberries
  • Rhubarb
  • Lemon juice
  • Granulated sugar
  • Cornstarch

For topping:

  • Unsalted butter
  • All-purpose flour
  • Brown sugar

For cake:

  • All-purpose flour
  • Granulated sugar
  • Baking powder and soda
  • Kosher salt
  • Butter
  • Buttermilk
  • Egg
  • Vanilla extract

Storage and leftovers

Any leftover cake can be stored, covered, at room temperature for up to 3 days.

The longer the cake sits the less moist it will become. If your house is super warm it’s best to store it in the refrigerator.

This sweet strawberry rhubarb coffee cake is the perfect combination of sweet cake and tangy jam.

Love this strawberry rhubarb coffee cake?

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Strawberry Rhubarb Coffee Cake Recipe by Nutmeg Nanny

Strawberry Rhubarb Coffee Cake

This sweet strawberry rhubarb coffee cake is the perfect combination of sweet cake and tangy jam. Make for breakfast or enjoy for dessert. It's perfect either way.
5 from 1 vote
Print Pin
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices



For filling:

  • 2 cups diced fresh strawberries
  • 1-1/2 cups diced fresh rhubarb
  • 1 tablespoon lemon juice
  • 1/2 cup brown sugar
  • 2 tablespoons cornstarch

For topping:

For cake:


For filling:

  • In a large saucepan add strawberries, rhubarb, and lemon juice.
  • Cook on low heat for about 5 minutes until the rhubarb and the strawberries start to soften.
  • While stirring, mash the fruit so it starts to breakdown and become smooth.
  • In a small bowl mix together browns sugar and cornstarch.
  • Pour the brown sugar and cornstarch into the hot fruit mixture, stir constantly and bring to a boil.
  • Keep stirring until the mixture is thick and then remove from heat and set aside.

For topping:

  • In a small microwave safe mixing bowl add butter and melt.
  • Once melted stir in the flour and brown sugar until it looks like coarse crumbs, set aside.

For cake:

  • Preheat oven to 350 degrees F and line the bottom a 9-inch cake pan with parchment paper and then spray the pan with non-stick spray, set aside.
  • In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender cut in butter until mixture resembles wet sand and has some pea size crumbles.
  • In a small bowl whisk together buttermilk, eggs and vanilla extract.
  • Pour buttermilk mixture into the flour mixture and stir till combined.
  • Spread half the batter into the prepared pan making sure to cover the bottom of the pan.
  • Carefully spread the cooled filling on top of the batter in the pan.
  • Gently drop the remaining batter on top of the filling and if you can gently spread it over the filling.
  • Sprinkle crumbly topping over top the cake and add to the oven.
  • Bake for about 35-45 minutes until the cake is fully cooked. The jam will bake up around the edges and be slightly jiggly but you should be able to see that the top is browned and the top layer is fully cooked.
  • Once cooked remove from the oven and let cool completely. This is an important step – if you do not let the cake completely cook and attempt to cut a slice or remove from the pan the jam will run. The cooling process helps the jam set up so it cuts nicely with the cake.
  • Sprinkle the top with powdered sugar if desired.


  • You MUST let this cake cool before cutting into it or the jam will ooze out of the cake. 


Serving: 1slice | Calories: 364kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 330mg | Potassium: 167mg | Fiber: 1g | Sugar: 38g | Vitamin A: 560IU | Vitamin C: 23mg | Calcium: 82mg | Iron: 1mg
Course Dessert
Cuisine American
Keyword rhubarb desserts, strawberry rhubarb cake, strawberry rhubarb dessert
Did you try this recipe?Leave a comment and 5 star review!

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating


Wednesday 6th of October 2021

I have some strawberry rhubarb jam I already made. Can I use this for the filling instead of the fresh ingredients?


Friday 16th of May 2014

It looks amazing! I never had raw rhubarb, but I would happily endure this cake ;) Such a great combination! Thanks, Rebecca


Wednesday 7th of May 2014

I've never had raw rhubarb, but now I'm intrigued by the thought of it! And this coffee cake has my name written all over it! Yum!


Sunday 4th of May 2014

I don't know that I could handle the tart of raw rhubarb...but the thought of eating this cake is making me drool! BIG TIME.

Christiane ~ Taking On Magazines

Friday 2nd of May 2014

Me, me! I LOVE raw rhubarb. It reminds me of being a little kid and playing outdoors. It's just a bummer that I can't find it just growing in the yard like I used to. I adore the idea of your coffee cake. It's such a perfect combination.


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