Strawberry Rhubarb Coffee Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring and summer cake with fresh strawberries and rhubarb, a tangy cream cheese filling, and a light crumb topping. Moist and fruity, it's perfect for warm-weather gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 1/2 teaspoons cornstarch
- 3 tablespoons granulated sugar
- 4 ounces fresh strawberries (coarsely chopped (about 3/4 cup))
- 4 ounces fresh or frozen rhubarb (coarsely chopped (about 3/4 cup))
- 1 tablespoon water
- 8 ounces cream cheese (at room temperature)
- 1/4 cup granulated sugar
- 1 egg
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 227mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 198mg
- Calcium
- 66mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 227MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.