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This strawberry rhubarb coffee cake is seasonal, scrumptious, and gluten-free! It’s the perfect mash-up between sweet and tart and the buttery streusel topping is the secret weapon that ties it all together. It’s a fact! Strawberries and rhubarb make everything better when they hang out together. The natural sweetness of the berries balances the tartness of the rhubarb creating a perfect harmony of flavor that is alluringly delicious!

Strawberry season is in full swing! It kicks off in early June here in the Pacific Northwest. Locals head out to their favorite u-pick farms to gather the first offerings of the season. Hood strawberries. Hoods are small, brilliantly red, and amazingly sweet. You have to be quick since they’re only available for a few weeks then they’re gone. Next, come Mary’s Peak, Sweet Sunrise, and a slew of other delicious varietals that have their distinct characteristics.

A little about rhubarb:

Rhubarb can be scary to people who have never had it. Many of my friends confessed that they had no idea what it tasted like or how to use it. Well, I’m here to tell you that it’s a wonderful vegetable that is full of flavor and healthy nutrients. Here’s a little more about how to handle this mysterious stalk.

  • Rhubarb has a relatively short season so keep an eye out for it from April through June.
  • This unique vegetable can range in color from pale green to light pink to dark fuchsia. Select stalks that are sturdy, stiff, and show no signs of being flimsy.
  • Rinse in cold water, trim the root end, and cut off the green leaves. The green leaves are toxic due to a high level of oxalic acid so make sure to throw them out. We don’t want anyone getting sick.
  • Cut the rhubarb up, toss with a little sugar. Add strawberries or stone fruit, then bake it up in a cake, crumble, crisp, pie, or pudding, for a sweet and tart treat. They’re also fabulous in rice pilaf, or roasted with root vegetables and served with perfect roast chicken.

Healthy Facts about Rhubarb:

  • Rhubarb strengthens your bones and is rich in vitamin K, a key nutrient in improving bone density and reducing the risk of fractures.
  • The tannins in rhubarb stalks have been found to improve gut health and digestion.
  • One serving of rhubarb has more antioxidants than a cup of kale. This means extra protection from free radicals.
  • Rhubarb stalks are rich in anthocyanins which can reduce inflammation and boost heart health.

Making Strawberry Rhubarb Coffee Cake:

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Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake

  • Author: Carole at Comfort + Thyme
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4–6 servings 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
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Description

This delicious coffee cake has just the right amount of tartness and sweetness!

Ingredients

Scale

Cake:

  • 2 cups gluten-free flour
  • 1.5 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 2 teaspoon vanilla
  • 1/2 cup milk 
  • 1/4 cup sour cream
  • 1/4 cup brown butter 
  • 1 cup fresh strawberries, quartered
  • 1 cup fresh rhubarb, sliced lengthwise, then across, into bite-sized pieces
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Crumble Topping:

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 1/2 cup gluten-free flour
  • 1/4 teaspoon cinnamon

 

Instructions

  1. Preheat oven to 350F.
  2. Grease a 9′ x 9′ baking dish with butter or canola spray.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Whisk in brown sugar.
  4. In a large bowl, whisk together the oil, eggs, vanilla, milk, and sour cream, until combined.
  5. Whisk half of the dry ingredients into the wet. With a large spoon, stir in the remaining dry ingredients until combined.
  6. Pour half of the batter into greased baking dish and spread out across the bottom of the dish.
  7. In a large bowl, toss strawberries and rhubarb with two tablespoons of brown sugar, and 1/2 teaspoon cinnamon. Spoon over batter in the baking dish.
  8. Top with the second half of the batter and spread evenly over the strawberry-rhubarb mixture.
  9. Make the crumble topping.  In a medium bowl, stir together 1/2 cup of brown sugar, 1/2 cup of gluten-free flour, 1/4 teaspoon cinnamon, and the melted butter until it resembles pea-sized crumbles. Spoon evenly over coffee cake.
  10. Bake at 350F for 1 hour or until a toothpick comes out clean.
  11. Let cool in baking dish on rack for 20 minutes.
  12. Serve with vanilla ice cream or whipped cream.

Notes

  1. I use fat-free milk and sour cream. Feel free to use whole milk, low-fat, almond, or oat.
  2. To make brown butter, just melt the butter in a small pot or pan and swirl until the butter turns light brown.
  3. To store, cover with cling film and refrigerate. Reheat in over or microwave.

Keywords: strawberry rhubarb coffee cake, strawberry rhubarb cake