Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake combines some of your favorite spring flavors into an irresistible snack cake or a sweet dish for Mother’s Day brunch!

Strawberry Rhubarb Coffee Cake is filled with beautiful bites of sweetness in the cake and on top. Total heaven!

This is a sponsored post on behalf of Fleischmann’s® Yeast. The views and opinions expressed on My Baking Addiction are my own, and based upon my experiences with Fleischmann’s® Yeast products. Thank you for supporting the brands that continue to make My Baking Addiction possible.

Do you love strawberry and rhubarb together? I have to admit I never had this combo when I was growing up, but now, I go for it every time I find it on a menu, or in a recipe.

Anyone who knows me well knows that my favorite flavors in life come from sour things – especially sweet and sour things. Gummy candies, sweet tarts, and sour hard candies are my jam. Strawberry rhubarb – anything – is the real food version of my favorite flavor profile in the world.

Strawberry Rhubarb Coffee Cake will make your morning all the more special. What a great way to start the day!

This Strawberry Rhubarb Coffee Cake is based off a Fleischmann’s Yeast recipe and uses a filling very similar to one you’d use in a strawberry rhubarb pie (always a winner!). The filling actually creates poke-a-dots throughout the cake because of how you spoon this filling into the cake batter. You’ll make small wells in the risen dough, and then spoon this bright pink filling into each one. When it’s baked up, it just looks festive, without a sprinkle in sight!

If this is your first time baking with yeast, just know that you never have to be scared about baking with yeast when you’re using Fleischmann’s®. This cake calls for their Active Dry Yeast, their original dry yeast, made since 1945. This is the yeast that brought the Fleischmann’s® name into my Nana’s home, and it’s one I keep on hand at all times. 71 years of consistent results is something you can trust.

Strawberry Rhubarb Coffee Cake has a delicious streusel sugar and cinnamon topping. Total perfection.

You’ll start by whipping up the base dough for this Strawberry Rhubarb Coffee Cake. It comes together really easily in your stand mixer, and then just let it hang out in the pan you’ll bake it in for an hour. While that’s going on, you can make the strawberry rhubarb filling, and that delectable crumb topping.

Because let’s face it – it’s not a coffee cake without crumb topping, friends. It’s just not. At least, not to me. The added texture and crunch just makes me happy. Tell me I’m not the only one?

This is the sort of coffee cake you want to have on Sunday morning with the best coffee you can find. It’s perfect for a family get together, like Mother’s Day, or book club night. Everyone will love its springy flavors – especially Mama. Be sure to bake a little extra because everyone it’s a great way to show you care, and anyone enjoying this cake will be sure to want seconds!

For more delicious recipes using Fleischmann’s® Yeast, be sure to check out these Blueberry Cream Cheese Kolaches and this Cinnamon Pull-Apart Bread!

Strawberry Rhubarb Coffee Cake

Yield: 15 servings

Prep Time: 35 minutes + 1 hour rise time

Cook Time: 35 minutes



  • 1/4 cup warm water (100° to 110°F)
  • 1/4 teaspoon sugar
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 cup butter, softened
  • 2 teaspoons pure vanilla extract
  • 1/2 cup warm milk (100° to 110°F)
  • 1 egg
  • 2-1/2 cups bread flour
  • 2 tablespoons butter, melted


  • 1-1/2 cups cut-up rhubarb (1-inch pieces)
  • 3/4 cups chopped fresh strawberries
  • 1/3 cup water
  • 2 tablespoons corn starch
  • 1/2 cup sugar
  • 2 tablespoons strawberry gelatin powder


  • 1/4 cup butter, softened
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar


  • 1 cup powdered sugar
  • 1 tablespoon butter, softened
  • 2 to 3 tablespoons milk
  • 1/4 teaspoon pure vanilla extract


  1. Combine warm water, 1/4 teaspoon sugar and yeast in a small bowl.  Let sit 5 minutes until yeast is foamy.
  2. Combine 1/4 cup sugar, salt, 1/4 cup butter and vanilla in large mixer bowl.  Add warm milk and stir to mix.  Add yeast mixture, egg and flour.  Beat on medium speed until well blended.
  3. Spread into greased 13 x 9-inch pan.  Brush with 2 tablespoons melted butter.  Cover and let rise in draft-free area until doubled, about 1 hour.
  4. For the Strawberry Rhubarb Filling: Combine rhubarb and water in large saucepan and cook over medium-high heat until the rhubarb is soft and beginning to lose its shape.
  5. Add in strawberries and cook for an additional 2 minutes.
  6. Stir together corn starch, sugar, and gelatin powder; add to rhubarb mixture.
  7. Continue to cook and stir until the mixture is thick, 2 to 3 minutes.  Remove from heat and use a potato masher or fork to mash the fruit pieces. Allow the sauce to cool before readying the cake for baking.
  8. For the Streusel Topping: Combine all ingredients in a bowl with a pastry blender until butter mixture is the size of peas.
  9. Before baking the cake, gently make small wells in the risen coffee cake, about 1 inch apart.  Spoon about 1 teaspoon of strawberry rhubarb sauce into each well.
  10. Spread the remainder of the rhubarb filling evenly over the top of dough.  Top with streusel topping.
  11. Bake in a preheated 350°F oven for 30 to 35 minutes until the top begins to brown.
  12. Cool on wire rack for at least 15 minutes.
  13. Combine all glaze ingredients together and drizzle over coffee cake.  Best served warm.

Strawberry Rhubarb Coffee Cake will be your Spring season's delight. Sweet and tart in every bite!

25 Responses to “Strawberry Rhubarb Coffee Cake”

  1. Kim — April 28, 2016 at 12:01 pm

    This looks incredibly fresh and delicious! Perfect for summer time!


    • Jamie — April 28, 2016 at 12:17 pm

      Thanks so much, Kim!

  2. Mary // chattavore — April 28, 2016 at 7:50 pm

    I LOVE strawberry/rhubarb. This looks so pretty and delicious. I’m sharing! :)


    • Jamie — April 29, 2016 at 5:32 am

      You’re welcome, Mary! I hope you enjoy it!

  3. Kate | — April 29, 2016 at 7:58 am

    I was drinking rhubarb compote when I saw this recipe! Knowing that there is still some fresh rhubarb left it will not take me long to start baking. Do you think substituing fresh strawberries with frozen – the only ones I had on hand right now – will make huge difference?


    • Jamie — April 29, 2016 at 10:46 am

      Hi, Kate! No, I don’t think substituting frozen for fresh will change things much. Let me know how you like it!

  4. Yum! I adore coffee cake – such an amazing weekend treat! And the addition of strawberry and rhubarb? Perfection. How did i never think of this before? Can’t wait to try it.


    • Jamie — May 1, 2016 at 2:11 pm

      Thank you, Michelle! I hope you enjoy it!

  5. Karen @ Seasonal Cravings — April 29, 2016 at 4:42 pm

    I’m such a newbie with rhubarb – must try this!  Looks lovely.  


    • Jamie — May 1, 2016 at 2:11 pm

      Thank you, Karen! I hope you enjoy it!

  6. Judy — April 30, 2016 at 1:34 am

    This looks delicious. The only way that I have ever eaten rhubarb is in strawberry rhubarb pie but his is definitely a recipe that I would like to try. It looks very decadent for a coffee cake.


    • Jamie — May 1, 2016 at 2:10 pm

      I hope you enjoy it, Judy!

  7. Kloe's Kitchen — May 1, 2016 at 9:53 pm

    Oh my word! This looks lo amazing. Now I really, really, wish I had all the ingredients to make these lovely little treats. Great photos, and post! Thanks for sharing! :)


    • Jamie — May 3, 2016 at 12:10 pm

      You’re welcome, Kloe! I appreciate your kind words. :)

  8. Carolyn — May 11, 2016 at 3:27 pm

    I adore strawberry rhubarb. I made a similar crumb cake recently, although mine was not yeasted. Maybe I need to do a taste test! :)


    • Jamie — May 11, 2016 at 4:22 pm

      Sounds like a great idea, Carolyn! Let me know if you like it!

  9. Gaby Dalkin — May 11, 2016 at 6:51 pm

    You’re right, it’s not a coffee cake without that amazing crumb topping! I could eat this every day for breakfast for the rest of rhubarb season! 


    • Jamie — May 13, 2016 at 12:45 pm

      Thank you, Gaby! xxoo

  10. Jocelyn @BruCrew Life — May 12, 2016 at 12:52 pm

    This is an absolutely gorgeous breakfast cake!  I love all the pockets of fruit filling, crumble, and glaze!!!


  11. Aggie — May 13, 2016 at 2:40 pm

    This looks so summery, I love it! I don’t pick up rhubarb hardly enough, it’s an ingredient I’ve always wanted to use more. 


    • Jamie — May 16, 2016 at 11:17 am

      Thank you, Aggie! I hoe you enjoy it!

  12. I’m such a fan of the sour things in life too from gummies/sweet tarts to literally drinking balsamic vinegar out of the bottom of the salad bowl. Love rhubarb for that reason but still have yet to bake with it! I don’t know why it intimidates me but it does. I want to start with this cake though because I SO wish there was a piece right now accompanying my coffee!


    • Jamie — May 16, 2016 at 10:43 am

      Thank you, Gina! I wish I was having a cup of coffee with you! xxoo

  13. Veronica — June 10, 2016 at 9:37 am

    Que es riubardo


    • Jamie — June 10, 2016 at 11:34 am

      Hi, Veronica! Rhubarb is a vegetable that has an edible stalk similar to celery. Let me know if I can answer anything else!

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