Strawberry & Rhubarb Coffee Cake

(paid partnership post with Gay Lea Foods, recipe contains affiliate links)

Makes 1 sheet cake 9 x 13″


Strawberry & Rhubarb Filling

  • 5 cups frozen strawberry & rhubarb fruit pieces
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 Tbsp lemon juice
  • 2 Tbsp cold water
  • pinch salt

Streusel Topping

Cake Layer

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 2 large eggs
  • 1 1/2 cups Gay Lea Gold Premium Sour Cream*
  • 2/3 cup whole milk*
  • 1 tsp vanilla extract

To finish

*Gay Lea Original Sour Cream can be used. If doing so omit 2/3 cup whole milk from the ingredients


  1. Heat oven to 350 degrees F.  Line a 9x13x 3 inch high baking pan with parchment paper and set aside

Strawberry & Rhubarb Filling

  1. In a medium-size saucepan over medium heat, combine the rhubarb & strawberries, sugar, cornstarch, lemon juice and water.  Stir frequently until the cornstarch begins to thicken and the fruit has softened – about 10-15 minutes.  Remove from heat and set aside to cool

Streusel Topping

  1. In a large bowl, combine the brown sugar, flour, and cinnamon.  Using a pastry cutter, or your fingers, the butter into the sugar and flour mixture until it resembles coarse sand.  Use your hands to squeeze handfuls of topping together, creating some larger clumps, then place on the fridge to firm up

Cake Layer

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or your fingers, cut butter into flour mixture until it resembles coarse sand. In a separate bowl, mix eggs, sour cream*, milk* and vanilla. Pour into flour mixture; stir until just combined. Try not to over-mix. The mixture will be quite thick and similar to a loose biscuit batter
  2. Spread half the cake batter evenly into the prepared pan. Top with the strawberry & rhubarb filling. Carefully spread the remaining batter over the fruit. Sprinkle with the chilled streusel topping, squeezing handfuls of topping to make sure there are at least some larger chunks of topping
  3. Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Dust the top with powdered sugar. Serve warm or at room temperature, cut into squares, with a good squirt of Gay Lea Real Whipped Cream on the side

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