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strawberry-rhubarb-coffee-cake-recipe

Strawberry Rhubarb Coffee Cake

A delightful coffee cake with a perfect balance of sweet strawberries and tart rhubarb.
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Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Cake

  • 1 cup sugar
  • ½ cup butter softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • 1 cup strawberries chopped
  • 1 cup rhubarb chopped

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
  3. Combine the flour, baking powder, baking soda, and salt; stir into the butter mixture alternately with the sour cream. Fold in the strawberries and rhubarb. Spread the batter evenly into the prepared pan.
  4. Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Coffee Cake, Rhubarb, Strawberry
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