Martha Stewart Strawberry-Rhubarb Coffee Cake is easy spring baking, with cold butter cut into flour like biscuits for tenderness. Rhubarb and strawberries simmer with lemon juice into a thick filling between layers of buttermilk cake and buttery streusel.
This cake feeds a crowd at 15 servings, so it works for potlucks and weekend brunch. Keep the butter cold until you cut it in, because warm butter makes the crumb tough instead of tender.
Martha Stewart Strawberry-Rhubarb Coffee Cake
Course: DessertCuisine: AmericanDifficulty: Easy15
servings20
minutes1
hour20
minutes430
kcalMoist and golden with a thick, jammy strawberry-rhubarb center and a crumbly streusel crown that shatters at the first fork.
Ingredients
1 1/4 cups chilled unsalted butter, plus more, softened, for pan
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/3 cup cornstarch
2 3/4 cups sugar
1 pound strawberries, hulled and sliced
1 1/2 pounds rhubarb, trimmed and cut into 1-inch pieces
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
Directions
- Preheat the oven: Preheat oven to 350°F. Brush a 9-by-13-inch baking pan with butter, and set aside.
- Make the fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.
- Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup (1/2 stick) butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.
- Mix the dry ingredients: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut remaining two sticks of butter into flour mixture until it resembles coarse meal.
- Mix the batter: In a separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.
- Assemble the cake: Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.
- Bake and cool: Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.
FAQs
Can I Use Frozen Strawberries and Rhubarb Instead of Fresh?
Frozen fruit works in the same amounts, but add an extra tablespoon of cornstarch to the sauce because frozen rhubarb releases more water as it thaws. The sauce may need 5 extra minutes on the stove to thicken properly. Fresh will always taste brighter, but frozen lets you bake this cake year-round.
How Long Does Strawberry-Rhubarb Coffee Cake Last?
Covered at room temperature, it keeps for 2 days. In the fridge, it stays good for up to 5 days. For longer storage, wrap slices in a double layer of plastic wrap followed by foil and freeze for up to 3 months, then thaw overnight in the fridge before serving.
What Can I Use Instead of a 9-by-13-Inch Pan?
Split the batter, fruit sauce, and streusel between two 8-inch square pans or two 9-inch round pans. Start checking for doneness about 10 minutes earlier, since thinner layers bake faster. Freeze the second cake wrapped in plastic and foil so you have one ready for next weekend.
Can I Make This Coffee Cake the Night Before?
Bake it a day ahead and cover tightly at room temperature. Rewarm at 300°F for 10 to 15 minutes before serving. The streusel softens overnight, so if you want crunch, scatter a few tablespoons of fresh streusel on top and broil for 1 to 2 minutes until golden.
Why Did the Fruit Layer Turn Watery?
The fruit sauce was not cooked long enough on the stove. Simmer the strawberries and rhubarb with the cornstarch mixture until the liquid is visibly thick and glossy, about 15 to 20 minutes total. Pouring thin, runny sauce into the batter lets it seep through the crumb and makes the bottom soggy.
