strawberry rhubarb & poppy seed coffee cake

strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake

it is my favourite season: rhubarb season! I haven’t actually baked anything with rhubarb yet this spring, but I do have this cake from last year – a fruity, crumbly take on a coffee cake made with a yoghurt poppy seed cake, chopped strawberries and rhubarb, and a topping of spiced almond crumb.

The wonders of coffee cake: it’s dessert and it’s breakfast! Also okay for lunch! Honestly, any meal!

strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake

This cake was inspired by Brown Bear Bakery, a bakery I would love to one day visit! I am always excited by the combination of strawberry, rhubarb and a whole grain streusel – I love using this combination in one way or another as another homage to the strawberry rhubarb crumbles (aka the number one and also only dessert) that I grew up with.

strawberry rhubarb poppy seed coffee cake

strawberry rhubarb & poppy seed coffee cake

  • Servings: 8-inch square cake
  • Print

Cake inspired by Brown Bear Bakery. Crumb adapted from Epicurious. Cake adapted from the sour cream coffee cake recipe in A Good Bake by Melissa Weller.

spiced almond crumb

  • 85g butter, melted
  • 40g brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • pinch nutmeg
  • ¼ tsp kosher salt
  • 100g whole wheat flour
  • 25g finely ground almonds
  • 2 tbsp flaked almonds

poppy seed & yoghurt coffee cake

  • 120g all-purpose flour  
  • 60g whole wheat
  •  1 tsp baking powder
  • ½ tsp kosher salt
  • 12g (about 1 tbsp + 1 tsp) poppy seeds
  • 1 stick butter, softened
  • 100g granulated sugar
  • finely grated zest of ½ lemon
  • ½ tsp vanilla extract
  • 1 large egg, at room temperature
  • 225g greek yoghurt (or sour cream)

fruit

  • 140g rhubarb, chopped
  • 140g strawberries, chopped
  • 1 tbsp granulated sugar
  • 1 tsp tapioca starch

For the crumb, melt the butter in a microwave-safe bowl. Add the sugar, spices and salt and stir to combine. Then add the flour and ground almonds and stir until combined. Break up into lumps and toss in the flaked almonds.

For the cake, preheat the oven to 350F. Butter an 8″ square tin and line with a parchment paper sling.

Whisk together the flours, salt, baking powder and poppy seeds. Place the butter, sugar and lemon zest in the bowl of a standmixer and cream until light and fluffy (or by hand with a wooden spoon). Add the vanilla and egg and beat until combined. Finally, whisk in the yoghurt. Add the flour mixture and stir with a wooden spoon until just combined. Dollop into the bottom of the prepared tin and spread into an even layer with an offset spatula. The batter will be thick.

For the fruit, toss together the fruit, sugar and tapioca. Scatter over the batter.

Finally, scatter the crumb overtop of the cake. Squeeze a bit of the crumb mixture in your hands so it holds together in lumps and then break it up over the top of the cake.

Bake at 350F for about 40 minutes (do a first check at 30 minutes) or until an inserted skewer is removed clean or with just a couple crumbs clinging to it. Let cool completely on a wire rack, then cut into squares.

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