Rhubarb Berry Coffee Cake

Delight your taste buds with this Rhubarb Berry Coffee Cake, a moist and tender treat bursting with tangy rhubarb, sweet mixed berries, and a buttery cinnamon crumb topping. Perfectly balanced between tart and sweet, this coffee cake combines the freshness of seasonal fruit with a rich, crumbly texture that pairs beautifully with your morning coffee or as an elegant dessert. Ready in just over an hour, this easy-to-follow recipe features simple ingredients like all-purpose flour, brown sugar, and vanilla extract, while showcasing fresh or frozen rhubarb and a medley of juicy berries for a touch of summery brightness. Whether served warm or at room temperature, it’s an irresistible treat for breakfast, brunch, or any time you want a comforting slice of indulgence.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cup unsalted butter (cold, cubed)
• 0.75 cup milk
• 1 unit large egg
• 1 teaspoon vanilla extract
• 1.5 cups fresh or frozen rhubarb (diced)
• 1 cup mixed berries (such as blueberries, raspberries, or strawberries, hulled and chopped if large)
• 0.5 cup brown sugar
• 1 teaspoon ground cinnamon
• 0.5 cup all-purpose flour (for topping)
• 4 tablespoons unsalted butter (melted, for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

Step 3

Using a pastry cutter or your fingers, cut in 1/2 cup of cold, cubed butter until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together 3/4 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.

Step 5

Gently fold in 1 1/2 cups of diced rhubarb and 1 cup of mixed berries. Be careful not to overmix.

Step 6

Spread the batter evenly into the prepared baking dish.

Step 7

In a small bowl, prepare the crumb topping by combining 1/2 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/2 cup of all-purpose flour, and 4 tablespoons of melted butter. Mix until crumbly.

Step 8

Sprinkle the crumb topping evenly over the batter.

Step 9

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition Facts

Serving size	1436 grams (1436.0g)

Amount per serving	% Daily Value*
Calories	3948

Total Fat 155.80g	200%
Saturated Fat 95.00g	475%
Polyunsaturated Fat 0.10g
Cholesterol 587mg	196%
Sodium 2279mg	99%
Total Carbohydrate 595.00g	216%
Dietary Fiber 20.70g	74%
Total Sugars 298.10g
Protein 54.40g	109%

Vitamin D 122IU	608%
Calcium 657mg	51%
Iron 20mg	108%
Potassium 1741mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 5.4%

Carbs: 59.5%