Strawberry Rhubarb Coffee Cake

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Hey everyone!

I’m Brandi from BranAppetit and I’m so happy to be guest posting for Tina. Carrots’n’Cake was one of the first food blogs I started reading – years ago – and now I just can’t stop. I fell in love so much that I finally just started my own. Having foodie friends online is so much fun – and it makes me feel less crazy, knowing that I’m not the only who thinks about food all day long.

I don’t know about you, but strawberries are one of my favorite things about spring. After months of cold, dark days filled with apples and root veggies, it’s incredible to have tart, juicy fresh fruit again.


Buying strawberries from the market usually means that my husband and I eat them all on their own before I ever get a chance to actually make something with them. They’re just so good! But when I buy a little extra, we always try to make salads or pie or this coffee cake, which is now one of my favorite easy spring time breakfasts.

The best part? The cake batter is super easy to mix up and you only need two bowls: one for the cake and one for the topping.

As much as I love cooking, I hate cleaning up equally. The fewer the dishes, the better.


Strawberry Rhubarb Coffee Cake

Makes: 9 servings


  • 1 cup buttermilk
  • 1/4 cup oil
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 1/2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chopped rhubarb
  • 1 cup chopped strawberries
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 2/3 cup oat flour
  • 1/4 cup oil


  1. Preheat oven to 375 degrees.
  2. In large bowl, whisk the buttermilk, oil, sugar, and vanilla together.
  3. Stir in the flour, baking powder, and salt.
  4. Fold the chopped rhubarb and strawberries into the batter.
  5. Pour mixture into 8×8 baking dish.
  6. In small bowl, mix the brown sugar, cinnamon, oat flour, and oil together until the mixture is combined and a little crumbly.
  7. Sprinkle the topping over the batter.
  8. Bake at 375 for 35-40 minutes, until a toothpick comes out clean.




  1. Thanks for the delicious recipe! I love anything with strawberry and rhubard together! I’m considering making this for Easter brunch as I have almost all of the ingredients.

  2. Yum. I have a big rhubarb patch so I am always looking for new ways to use it. I will for sure be making this. Can you sub oat flour?

    1. @ErikaMC: I think oat flour would be delicious in this! I actually use oat flour in the topping, but I haven’t tried subbing out flour for the actual cake yet. Maybe try a combination first to see how it bakes? I bet the flavor would be fantastic!

  3. YUM! There are so many delicious coffee cakes floating around the blog world lately because of National Coffee Cake Day but I think this one takes the cake (pun intended) 🙂

  4. What a fresh and mouth watering way to start your Saturday. Excellent guest post! I can’t wait to head to the farmer’s market for some fresh strawberries and rhubarb (or find someone who has extra to share).
    Happy Weekend!

Leave a Reply

Your email address will not be published.


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!
© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.