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Strawberry Rhubarb Cake/Muffins


Very close to mini coffee cakes from Panera Bread, yum, they are soo good! I baked in parchment lined muffin tins.

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Rate this recipe 3.9/5 (73 Votes)


  • 3 cups sliced rhubarb, (1 inch pieces) fresh or frozen
  • 2 pints fresh strawberries, mashed
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch
  • CAKE:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, cut in small pieces
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup butter or margarine
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar


Servings 10
Preparation time 10mins
Cooking time 55mins


Step 1

In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat for about 5 minutes. Combine sugar and cornstarch; stir into strawberry rhubarb mixture. Bring to a boil over medium heat, stirring constantly until thickened; remove from heat.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs.

In a separate bowl, beat together buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 9x13x2-inch baking dish. Carefully spread filling over the batter. Drop remaining batter evenly over filling with a tablespoon.


In a small saucepan over low heat, melt butter. Remove saucepan from heat; stir in flour and sugar until mixture is crumbly then sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers.

Bake at 350°F for about 45 minutes, or until cake is done.

Cool cake in pan on rack. Cut rhubarb coffee cake into squares to serve.

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