Imagine a dessert that captures the essence of summer in every single bite - a perfect harmony of tart rhubarb, sweet strawberries, and a tender, moist cake that melts in your mouth. This Rhubarb Strawberry Coffee Cake is not just a recipe; it's a culinary experience that transforms ordinary ingredients into an extraordinary treat that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup rhubarb, chopped
- 1 cup strawberries, sliced
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a medium mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take about 2-3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in sour cream and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in chopped rhubarb and sliced strawberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure uniform baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes. This allows the cake to set and makes it easier to slice.
- Cut into 9 equal squares and serve warm or at room temperature. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Fresh is Best: Use fresh, seasonal rhubarb and strawberries for the most vibrant flavor. If using frozen fruit, do not thaw before adding to the batter.
- Even Fruit Distribution: Toss the chopped rhubarb and strawberries in a little flour before folding into the batter to prevent them from sinking to the bottom.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are okay, but the toothpick should not have wet batter.
- Cooling is Key: Let the cake cool in the pan for 15 minutes to help it set and make cutting easier.
- Optional Enhancements: Elevate your cake with a sprinkle of powdered sugar, a dollop of whipped cream, or even a simple vanilla glaze.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
