Strawberry Rhubarb Coffee Cake ????Perfect Coffee Cake | How to Bake | Homemaking | Delicious Cake
Come into our home and visit while we cook seasonly fruits. Learn how to make a perfect-every-time Strawberry Rhubarb Coffee Cake while walking with me to harvest fresh homegrown fruit. My sweet family makes an appearance as well. Welcome to my cozy home, friend. ????
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QUICK RHUBARB CAKE
This one bowl Quick Rhubarb Cake is extremely simple to make and even easier to eat! You will want to make it over and over again!
Ingredients:
250 g diced rhubarb
2 eggs
125 g sugar , plus 1 tablespoon for top of rhubarb
1 teaspoon vanilla
50 g butter, at room temperature
2 tablespoons yogurt
125 g all-purpose flour
1 teaspoon baking powder
1 teaspoon icing sugar
plain yogurt or vanilla ice cream, to serve (optional)
Instructions:
Preheat oven to 180°C (350 degrees F).
In a bowl mix eggs, sugar, vanilla and butter until light.
Add yogurt, flour and baking powder and mix to combine.
Pour into a 20 cm cake pan.
Spread diced rhubarb around the top of the batter and sprinkle with 1 tablespoon sugar.
Bake for 30 minutes or until a knife comes out clean.
You may also like:
Blueberry Cake Recipe
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Peach and Blueberry Coffe Cake Recipe
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Choice my food
Strawberry Rhubarb Coffee Cake
This Strawberry Rhubarb Coffee Cake features a the best buttery breakfast cake, smooth cream cheese layer, and crumble topping. Lemon or vanilla icing finishes it off to make an impressive (and sweet!) breakfast coffee cake.
Find this recipe and more at or here:
Ingredients
Strawberry Rhubarb Filling
1½ teaspoons cornstarch
3 tablespoons granulated sugar
1½ cup fresh strawberries chopped
1½ cup fresh or frozen rhubarb chopped
1 tablespoon warm water
Cream Cheese Filling
1 pkg full-fat cream cheese 250g
2 tablespoons confectioner's sugar
¼ teaspoon pure vanilla extract
Coffee Cake
1¾ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons cornstarch
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter cold and cubed
¾ cup full-fat sour cream
1 large egg
2 teaspoons pure vanilla extract
Instructions
Strawberry Rhubarb Filling
In a small saucepan over medium heat, mix 1½ tsp cornstarch and 3tbsp sugar; stir in 1 cup strawberries (reserve ½ for crumb topping), 1 cup rhubarb (reserve ½ for crumb topping) and 1tbsp water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally.
Cream Cheese Filling
Using a handheld or a bowl of a stand mixer fitted with a whisk attachment, beat the 1pkg of cream cheese on medium-high speed until completely smooth. Beat in the 2tbsp confectioners’ sugar and ¼ teaspoon vanilla extract until combined Set aside.
Coffee Cake
Preheat to 350°F (177°C). Generously spray an 9 springform pan with cooking spray or line with parchment paper.
In a large mixing bowl, combine 1¾ cups flour, ¾ cup sugar; Cut in the ½ cup butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Reserve ¾ cup crumb mixture for topping.
Stir in remainder 2 tsp cornstarch, 1 tsp baking powder and ¼ tsp salt together until combined.
Using a handheld or stand mixer with a paddle attachment, mix ¾ cup sour cream, 1 large egg, and 2 tsp vanilla and beat on medium speed until smooth. Stir using a wooden spoon or spatula. The batter is very thick. Spoon the batter into the prepared pan, smoothing the top.
Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 55-60 minutes. Baking time varies, so begin checking at 30 minutes and don’t be alarmed if your cake takes longer.
Cool on a wire rack 20 minutes. Loosen sides from pan with a knife.
Coffee Cake stays fresh in an airtight container in the refrigerator for up to 1 week.