Strawberry Rhubarb Coffee Cake

• Preheat your oven to 350°F (175°C).
• Grease and flour an 8-inch round or square baking pan, or line it with parchment paper for easy removal.

2. Make the Cake Batter:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
• Gently fold in the chopped strawberries and rhubarb.

3. Prepare the Topping:

• In a small bowl, mix together the sugar, flour, and cinnamon for the topping.
• Cut the cold cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Sprinkle the topping evenly over the batter in the pan.

4. Bake the Coffee Cake:

• Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean (some moist crumbs are okay due to the fruit).
• Let the coffee cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

5. Serve:

• Slice and serve this moist, flavorful coffee cake for a delicious treat at brunch, a snack, or even as dessert!
• Optionally, dust with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream.

This Strawberry Rhubarb Coffee Cake is perfectly moist with a tangy sweetness from the rhubarb and juicy strawberries, and the buttery cinnamon topping adds a lovely crunch. It’s an ideal choice for springtime celebrations or as a comforting treat any time! Will you be serving it for a special event, like Mother’s Day brunch, or just as a treat for yourself?