a hearty, tasty chowder with a flavour of the back east.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 15 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 cups white sugar
- 2 eggs
- 1 cup cold coffee
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups chopped rhubarb
- 1 ½ cups sliced strawberries
- ½ cup brown sugar
- ½ cup chopped pecans (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 259 mg |
| Sugars | 35 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Made it just the way it’s written and came out perfect! My coworkers enjoyed the treat!
Too watery
I made one big change. I used plums as ours are very bitter like rhubarb. It came out perfect. It is really a cake rather than a coffee cake
I didn’t realize that there was no added fat in this cake until I had already started making it. It was pretty good for fat-free, which is why I’m giving it 3 stars (if you’re looking for very low fat and/or dairy free), but compared to most coffee cakes, I’d give it 1 star.
I used frozen rhubarb, fresh strawberries and cut the white sugar by about 1/4 cup. I also used half whole wheat flower, which gave it a nice depth of flavor and heavier density. Baking time was about 10 extra minutes. This recipe is great because it’s not too sweet and the rhubarb really shines.
Didn’t change a thing, it was amazing just as it is. So glad you found this recipe and shared it. Love those old favorites
It was great! My husband promised me there were strawberries in the refrigerator but when I went to make this, there were none. So I substituted with peaches. To make skinning the peaches easier, I boil a pot of water, throw them in for 30seconds – 1 minute. Remove them and put them in a container of ice water. Skin falls off. I did bake the peaches for 10 minutes on 350 to “dry” them out a little but I don’t know if this is necessary. I used about 2 peaches and a heaping of rhubarb. I thought I had way too much fruit. The final cake was really moist and delicious but I could barely taste the rhubarb. The peaches were great in it. Don’t be shy with putting a lot of fruit in! All the best
Made no changes at all. It was very moist and the cake was not too sweet. My only issue was that the rhubarb was not quite as tart as I like it to be. Could it have been because the rhubarb had been picked 7 days prior? Made half without strawberries and both sides were just as delicious. Will definitely make again.
I added a crumb topping of butter oats cinnamon and brown sugar. WOW!
I made this exactly as called for, it is perfect. The whole family loved it! Thank you!
Thank you Grandma Moyer!!! This is the best coffee cake our family has ever eaten! Due to the moisture content of the strawberries, I roasted them on a cookie sheet in the oven at 350 degrees for 20-25 minutes. This removes some of the excess water making the coffee cake not as “soggy” in the middle. Absolutely a delish dessert! I’ve already made 3 cakes!!!
This was a little gooey-er than I was expecting, but still delicious. I only had 2 cups of rhubarb left in my garden, so I added a cup of chopped apples. I’m sure cherries or peaches would also have worked, but I liked the apples because they were right in between the rhubarb and the strawberries on the tart-to-sweet spectrum. I also mixed the fruit with lemon juice before folding it into the batter, as another reviewer suggested, and it worked quite well.
this is really good cake. But I have found that the strawberries can be replaced with other fruits too and still is really nice addition to flavor. try cherry’s pie filling or raspberries yum yum trying it with blueberries next I like to use fresh of whats in season…. but truely love rhubarb all by it’s self too and when doing just rhubarb I have just replace the amount of rhubarb for the other berries you wont be sorry trying this recipe it get’s high remarks and request here……..
Moist and flavorful, a wonderful coffee cake.
I was skeptical at first because the recipe didn’t call for any butter or oil, but it really didn’t need any! After reading other reviews, I added 1 T. of lemon juice to the fruit before folding it into the batter, and that gave it a subtle brightness. Next time I might try substituting pineapple and mandarin oranges for strawberries & rhubarb, perhaps with coconut on top. This is a good basic recipe, thank you for posting it!
Thank You Thank You Thank You Bobbie for finding this recipe! This was the best Rhubarb Strawberry recipe we have ever tried! Melt in your mouth creamy texture. Perfectly sweat and moist! We will most definitely make this again and again!
Very good! I skipped the berries, and used whipped cream on top. I forgot the brown sugar and pecans, but it’s still fabulous! A hit at home
I thought this would be much tangier than it is. If I make it again, I will replace the strawberries with more rhubarb – and, I will lessen the sugar. Otherwise, a VERY moist cake. A dollop or two of whipped cream helped, by the way.
excellant My 1st time ever eating rhubarb. I will definitely make this again
I lost my recipe for rhubarb cake. This one is very close & I love the addition of strawberries.
A hit, even with my picky kids :o) Will definitely make this again. Thanks for sharing