Strawberry Rhubarb Crumble Cake
Sweet, tangy, crumbly, and just a little messy—exactly like inspiration itself.
Strawberry rhubarb everything was literally everywhere during my quick trip to Paris—in bakery windows, at cafés, on every dessert menu. So when I got home and planned my next culinary experience, I knew I had to break away from my usual chocolate torte routine.
The irony? My guest secretly loved rhubarb (something I discovered only after they'd practically licked the plate clean). Sometimes the best surprises come from stepping outside your comfort zone.
This coffee cake captures that beautiful messiness of seasonal baking—tender vanilla cake, bright fruit, and a crumb topping that's impossible to resist.
Serves: 10-12 slices
Prep: 20 minutes
Bake: 40 minutes
Ingredients
For the Cake Base
2 cups (240g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (113g) unsalted butter, room temperature
1 cup (200g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) buttermilk
For the Fruit Layer
2 cups (300g) fresh strawberries, sliced
2 cups (250g) rhubarb, chopped into ½-inch pieces
Zest of 1 lemon
For the Crumb Topping
½ cup (100g) brown sugar
¼ cup (30g) all-purpose flour
3 tbsp (42g) melted butter
Instructions
Prep: Heat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment.
Make the cake: Whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla and buttermilk. Fold in dry ingredients until just combined—don't overmix.
Assemble: Spread batter in prepared pan. Toss strawberries, rhubarb, and lemon zest together. Arrange over batter, leaving a small border around edges.
Add crumb topping: Mix brown sugar, flour, and melted butter with a fork. Sprinkle over fruit in chunky clumps.
Bake: 35-40 minutes, until golden and a toothpick comes out with just a few moist crumbs.
Cool: Let rest 15 minutes before removing springform sides. Cool completely before slicing.
Notes
Rhubarb substitute: If rhubarb isn't available, try tart apples or additional strawberries with a squeeze of lemon juice
Make ahead: This keeps covered for 3 days and actually tastes better the next day
Serving: Delicious on its own or with a dollop of whipped cream
Don't wait too long—rhubarb season moves fast, and this cake is worth catching it.