Strawberry Rhubarb Buckle Coffee Cake

Turn your buckle into a seasonal treat with this Strawberry Rhubarb Buckle Coffee Cake. The juicy strawberries combine with the tart rhubarb and sweet crumb topping to make the perfect combo.

Is there ever such a thing as a bad coffee cake? I'm never one to turn down a slice, especially when it's my strawberry rhubarb coffee cake buckle. The combination of tart and seasonal rhubarb with juicy, sweet berries makes for the ultimate pairing in this signature classic cake.

If you aren't super familiar with buckles, it won't take you long to be won over. A buckle basically refers to a cake that is topped with fruit. When the cake bakes, the batter "buckles" around the fruit, surrounding it in the process. The addition of the crumb topping also adds some weight, adding to the buckling of the cake.

If this sounds rather technical, it's really not. The cake is basically made in one bowl, and everything gets mixed in together to form a really thick batter. The crumb topping is the final step to place on top before it hits the oven. The hardest part about making this strawberry rhubarb coffee cake buckle is waiting until rhubarb hits the shelves in the spring season.

What should I look for when picking out rhubarb?

If you are new to rhubarb, it can be slightly confusing to pick out the best stalk. Rhubarb looks a lot like celery with a pinkish-red color. You'll want to aim for stalks that are crisp, firm, and don't flop over. When ready to use, the stalks should be long and not stubby. If you can't find rhubarb, you can easily leave it out. Other fruits, such as apples, blueberries, and peaches, will also work well with the buckle.

How long should it take for the buckle to bake?

Every oven is different, but the buckle should take about 44-55 minutes to fully bake. The cake has a very thick batter, so give it a few more minutes to bake if it doesn't look done after about an hour. If the crumb topping starts to brown, you can stick a piece of foil over the top of it while it continues to bake.

How do you store strawberry rhubarb coffee cake buckle?

The strawberry rhubarb buckle coffee cake will store best in an airtight container for 1-3 days in the fridge. Because of the fruit in the cake, it can get mushy fast. If you don't plan to eat the extra cake, you can also freeze the cake whole or in slices for 2-3 months.

Strawberry Rhubarb Buckle Coffee Cake

Turn your buckle into a seasonal treat with this Strawberry Rhubarb Buckle Coffee Cake. The juicy strawberries combine with the tart rhubarb and sweet crumb topping to make the perfect combo.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Crumb Topping

• ¼ cup granulated sugar
• ½ cup all purpose flour
• 1 teaspoon cinnamon
• 2 tablespoons brown sugar
• 4 tablespoons melted butter

Buckle

• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 4 tablespoons unsalted butter
• 1 egg, plus 1 egg yolk
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• ½ cup rhubarb, chopped
• 1 ½ cups strawberries, chopped

Equipment

• 8x8-inch baking pan
• mixing bowls
• rubber spatula
• Stand or hand mixer

Method

 

1. Preheat the oven to 375 and prepare an 8x8-inch pan with grease and parchment. Set to the side.
2. Make the crumb topping. In a medium-sized bowl, combine the sugar, flour, cinnamon, brown sugar, and melted butter. Use a fork to combine the mixture until crumbs start to form. Set to the side.
3. In a small bowl, combine the flour, baking powder, baking soda, and salt. Set to the side.
4. In a large bowl with a hand mixer or in the base of a stand mixer with a paddle attachment, cream the butter with the sugar, vanilla, and eggs. Add in the buttermilk, alternating with the flour mixture. Mix until combined.
5. With a rubber spatula, fold in the chopped rhubarb and strawberries.
6. Pour the cake batter into the prepared pan and top the cake with the crumb topping, distributing evenly over the top.
7. Bake the cake for 44-55 minutes until a toothpick runs clean.
8. Let the cake fully cool on a cooling rack to come to room temperature.