Strawberry Rhubarb Sour Cream Streusel Coffee Cake Strawberry Rhubarb Sour Cream Streusel Coffee Cake

Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2003




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 facts <b>Per each of 12 servings:</b> about

  • Sodium 316 mg
  • Protein 6 g
  • Calories 337.0
  • Total fat 15 g
  • Cholesterol 63 mg
  • Saturated fat 7 g
  • Total carbohydrate 46 g


  • Iron 13.0
  • Folate 16.0
  • Calcium 7.0
  • Vitamin A 11.0
  • Vitamin C 15.0
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Strawberry Rhubarb Sour Cream Streusel Coffee Cake