Strawberry Rhubarb Coffee Cake

Combine rhubarb, ¼ cup of sugar and water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar dissolves and rhubarb is fork tender, about 5 minutes. Remove from heat and stir in strawberries. Set aside to cool. Strain out any excess liquid with a mesh strainer. Set the rhubarb mixture aside.

Preheat oven to 350°F. Butter and flour an 8×8 square baking dish and and tap out the excess flour.

In a large mixing bowl, whisk together flour, salt and remaining ½ cup of sugar until combined. Cut in the butter with a fork or pastry blender until the mixture resembles coarse crumbs. Set aside ½ cup of the flour mixture for the crumb topping.

Add baking powder and baking soda to the remaining flour mixture and mix. Add milk, egg, and vanilla extract and mix with a spatula until batter is completely smooth. Spoon the batter into the prepared baking dish and press to cover the bottom of the dish. Then top with reserved strawberry and rhubarb mixture.

Add the brown sugar and cinnamon to the reserved flour mixture and toss gently until well blended. Sprinkle the crumbs on top of the cake, pressingly lightly. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool completely before slicing.

This recipe is loosely adapted from the Crumb Coffee Cake recipe over at Sally’s Baking Addiction.