Isn’t having your breakfast outdoors one of life’s simple pleasures? I awoke to a sunny morning and couldn’t stop myself from quickly whipping up a decadent breakfast coffee cake, so that I could enjoy eating it outside on my balcony. What a wonderful start to my day, with warm rhubarb strawberry coffee cake, freshly brewed coffee, an ocean view and sunshine on my face.
This rhubarb strawberry coffee cake is so simple to make, the hardest part was trying to be very quite and not wake my family. However, it wasn’t the noise that woke them; it was the sweet aroma of cake and cinnamon.
Serve this cake warm or at room temperature. It is very moist and the cinnamon topping cooks throughout the cake, adding just enough spice. The rhubarb adds a slight tartness and the strawberries balance it off with sweet deliciousness. This breakfast cake is perfect with coffee and fresh fruit. By the way, the island in the ocean view background is Catalina.
My family asked “what is rhubarb?” I told them “it looks like red celery and is tart”. What I didn’t tell them is that it’s a vegetable and is used in desserts such as pies. If you have never tried rhubarb, do not be afraid to do so. Once my family tasted this coffee cake, they quickly got over the idea that it resembled celery.
This is a simple and quick coffee cake to make. A brown sugar and cinnamon topping is added before baking. The topping bakes into the cake.
Fresh out of the oven and already a piece is missing.
I sure hope that I wake up to a sunny morning tomorrow…I’m ready for some more rhubarb strawberry coffee cake.
Rhubarb Strawberry Coffee Cake:
Adapted from At Blanchard’s Table: A trip to the beach
For the topping:
¼ cup granulated sugar
¼ cup light brown sugar, packed
3 tablespoons unsalted butter, chilled
1-teaspoon ground cinnamon
In a small bowl, blend the sugars, cinnamon, and butter, using a pastry blender or your fingers, mix until crumbly. Set aside.
For the cake:
2 cups all-purpose flour
1-teaspoon baking soda
¼ teaspoon salt
1 cup whole milk
1 tablespoon white vinegar
1 ½ cups sugar
½ cup (1stick) unsalted butter, at room temperature
1 large egg
1 ½ teaspoons vanilla extract
2 cups rhubarb, cut into 1/4-inch pieces (you can use frozen or fresh. If using frozen, be sure to thaw and dry prior to using)
1-cup strawberries, quartered
Preheat oven to 350 degrees.
Generously butter a 9 x 13-inch cake pan.
In a large bowl, whisk together the flour, baking soda, and salt.
Pour the milk into a measuring cup and add vinegar, stir and set aside.
Using a mixer, cream the sugar and butter until light and fluffy. Add the egg and blend well.
On low speed, add the flour mixture and beat only until just blended. Add the milk and vinegar mixture, and vanilla. Mix just enough to blend – do not over beat.
Using a rubber spatula, fold in the rhubarb and strawberries by hand.
Spread the batter in the prepared pan and sprinkle with the topping. Bake until golden brown or until a tester inserted in the center comes out clean, 35 to 40 minutes.
Serve warm or at room temperature.