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Grandma Moyer's Rhubarb and Strawberry Coffee Cake

Grandma Moyer's Rhubarb and Strawberry Coffee Cake

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
BobbieRocks

BobbieRocks

This was my Grandma Moyer's recipe. It has been missing since at least the mid 80's. I found it stuck the middle of an old book I got after my mom passed away. Everyone in the family has been trying to recreate this delicious coffee cake for years. It is moist and very flavorful. I added the strawberries because I like it a little sweeter. Rhubarb is an ingredient that you don't see used very often any more, but those of us who do use it always love to find new ways to spread the love.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
  3. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JordanDL
14

JordanDL

6/11/2012

I often make strawberry rhubarb pie and wanted to try something new. Dolloped with cream cheese frosting, sliced strawberries and pecans. Everyone at the party loved it. Thank you for sharing Grandma Moyer's recipe!

Debster
6

Debster

6/1/2012

Everybody loved it!

METG
1

METG

3/23/2014

I was skeptical at first because the recipe didn't call for any butter or oil, but it really didn't need any! After reading other reviews, I added 1 T. of lemon juice to the fruit before folding it into the batter, and that gave it a subtle brightness. Next time I might try substituting pineapple and mandarin oranges for strawberries & rhubarb, perhaps with coconut on top. This is a good basic recipe, thank you for posting it!

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