Tested till perfect Strawberry Rhubarb Sour Cream Streusel Coffee Cake

Strawberry Rhubarb Sour Cream Streusel Coffee Cake

What's better in the morning than a bite of something delicious with a cup of coffee? This coffee cake's strawberries and rhubarb offer just the right sweet-and-sour balance for a tasty morning treat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 9 to 12


  • 1/2 cup 1/2cupbutter, softened
  • 1 cup 1cupgranulated sugar
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupsour cream
  • 1-1/2 cups 1-1/2cupschopped Strawberries
  • 1 cup 1cupchopped fresh rhubarb, or frozen rhubarb thawed and drained


  • 2/3 cup 2/3cupchopped unblanched almondunblanched almonds
  • 1/2 cup 1/2cuppacked brown sugar
  • 1 tsp 1tspcinnamon
  • 1 tsp 1tspicing sugar
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In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at at time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Spread in greased 13- x 9-inch (3.5 L) metal cake pan; sprinkle with strawberries and rhubarb.

Streusel: In small bowl, combine almonds, sugar and cinnamon; sprinkle over fruit. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 5 minutes. Dust with icing sugar. Serve warm or at room temperature.

Nutritional Information Per each of 12 servings: about

cal 337 pro 6g total fat 15g sat. fat 7g
carb 46g fibre 2g chol 63mg sodium 316mg

% RDI:

calcium 7 iron 13 vit A 11 vit C 15
folate 16
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