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Strawberry rhubarb coffee cake buckle slices stacked on top of each other with more slices in the background.

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.
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Prep Time 15 minutes
Cook Time 55 minutes
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.