Strawberry Rhubarb Coffee Cake

Piece of Strawberry Rhubarb Cake on a pink plate with the whole cake and some strawberries in the background

There’s nothing quite like strawberry and rhubarb season. With sweet, juicy strawberries and tart rhubarb at their peak, it felt like the perfect time to create a recipe that celebrates two of summer’s best flavours.

After seeing a few local bakers showcasing these seasonal ingredients in their own creations, I decided to put my own spin on this classic combination. Using our Vanilla Cake Mix as the base, this recipe comes together easily while still delivering that homemade taste. The result is a soft cake filled with strawberries and rhubarb and topped with a delicious crumb topping.

Whether you’re enjoying a slice with your morning coffee, serving it at brunch, or sharing it with friends and family, this Strawberry Rhubarb Coffee Cake is a simple way to make the most of berry season.

Happy baking! 

Strawberry Rhubarb Coffee Cake

Ingredients:

For the Strawberry Rhubarb filling:

  • 1/3 cup white sugar
  • 2 tablespoons  cornstarch
  • 5 oz of fresh strawberries diced 
  • 1 cup of fresh rhubarb diced 
  • 1 tablespoon lemon juice

For the Cake:

  • 2 cups of Bakery Bliss Vanilla Cake Mix (regular or gluten-friendly) 
  • 1 egg
  • 1/2 cup milk 
  • 1/4 cup oil

For the Crumb Topping: 

  • 1/2 cup white sugar
  • 1/4 cup flour
  • 1/8 cup cold butter 


Directions

1. Preheat your oven

Preheat oven to 350F. Lightly grease and line an 8" square pan.

2. Prepare your filling first

In a small saucepan, combine the sugar and cornstarch. Add the diced strawberries, rhubarb, and lemon juice. Cook over medium heat, stirring frequently, until the mixture has thickened, about 3–5 minutes. Remove from heat and allow to cool.

3. Make your cake batter

Prepare the cake batter according to the directions on the back of the Vanilla Cake Mix package, using half of the mix and half of the required ingredients (listed above).

Spread two-thirds of the batter into the prepared pan. Spoon the cooled strawberry rhubarb filling evenly over the batter, then gently spread the remaining batter over top. Set aside.

4. Prepare the crumb topping

In a small bowl, combine the flour and sugar. Using a pastry blender, fork, or your fingertips, work the cold butter into the mixture until it resembles coarse crumbs.

Sprinkle the crumb topping evenly over the cake.

5. Bake the cake

Bake for 30–35 minutes, or until a toothpick inserted into the cake portion comes out clean.

Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.

Recipe Notes:
This recipe was developed as a half batch using ½ package of our Vanilla Cake Mix and baked in an 8" square pan. If you'd like to use the full package, simply double all ingredients and bake in a 9" × 13" pan. Perfect for feeding a crowd or having extra to share!

 

If you try this recipe, I'd love to see your version! Tag me @bakeryblissjess (#BakedwithBakeryBliss) so I can share your creations. 

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