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The Perfect Recipe For Tea Time

This delicious and easy to make dessert is a refreshing spin on classic coffee cake, and will be a welcome treat for breakfast, brunch or afternoon tea!

This light and airy cake makes excellent use of the season's abundant strawberries and rhubarb.

The strawberries, rhubarb, eggs and buttermilk for this recipe can all be found in our online store...and delivered to your door!

Prep time: 30 minutes Bake time: 50-60 minutes

Strawberry Rhubarb Buttermilk Coffee Cake

2 1/2 Cups Flour

1 1/2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1/4 Tsp. Salt

1 Cup Sugar

1/2 Cup Butter

2 Eggs

1 Tsp. Vanilla

1 Cup Buttermilk

1 Cup Rhubarb

1 Cup Strawberries

Optional Brown Sugar Topping

1/4 Cup Brown Sugar

1/2 Tsp. Cinnamon

2 Tsp . Melted Butter

Preheat Oven to 350

Chop rhubarb and strawberries, combine in a bowl and set aside.

Make the brown sugar topping and set aside. (combine melted butter, brown sugar and cinnamon)

Whisk by hand flour, baking powder, baking soda and salt.

Using a mixer cream butter and sugar together. Add eggs and vanilla. Mix until creamy and smooth.

Slowly add 1/3 of the flour mixture and 1/2 of the butter milk. Mix together. Repeat with the remaining buttermilk and another 1/3 of the floor mix. Mix together and add the remaining flour. Mix until smooth but be careful not to over mix.

Using a wooden spoon mix in the strawberries and rhubarb. Make sure the fruit pieces are well coated with batter.

Pour into a greased 9x9 pan.

Drizzle brown sugar topping over the cake.

Bake 50-60 Minutes until a toothpick inserted comes out clean.


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