Strawberry-Rhubarb Skillet Coffee Cake


A match made in heaven. Start your morning with this spring-inspired sweet treat.

Strawberry-Rhubarb Skillet Coffee Cake
Photo: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Active Time:
15 mins
Bake Time:
50 mins
Cool Time:
30 mins
Total Time:
1 hrs 35 mins

Wake up to cake. When we have a chance to disguise cake as breakfast, we take it, no questions asked. Sure, we love our egg and bacon-loaded breakfast casseroles and savory stratas, but there's no better way to start your morning than with a sweet treat. Our Strawberry-Rhubarb Skillet Coffee Cake fits the bill. A ribbon of tangy strawberry-rhubarb filling runs through this buttery, crumb-topped breakfast treat.

This Strawberry-Rhubarb Skillet Coffee Cake makes the most out of two coveted spring fruits: Strawberries and rhubarb. From the sweetness of the strawberries to the tart, sour flavor of the rhubarb, these fruits are a match made in heaven. Since both fruits are very watery, macerating them a few minutes ahead of time sets you up for success. Coating the fruit in sugar and allowing it to sit for 10 minutes helps to remove some of the liquid while also tenderizing the fruit, preventing your cake from becoming soggy. If rhubarb and strawberries aren't in season, feel free to substitute frozen.

In our households, we use our cast-iron skillets for just about everything, from searing steak to baking stunning desserts. If you're worried that the cake might absorb savory flavors from the skillet, line the pan with parchment paper.


  • 1 teaspoon ground cinnamon

  • 2 ½ cups all-purpose flour, divided

  • 1 ¾ cups granulated sugar, divided

  • cup cold unsalted butter, cubed

  • Baking spray with flour

  • 1 cup sliced fresh strawberries

  • 1 cup finely chopped fresh or thawed frozen rhubarb

  • ½ cup cup unsalted butter, softened

  • 1 large egg

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • ½ cup whole milk


  1. Preheat oven to 350°F. Stir together cinnamon, ½ cup of the flour, and ¾ cup of the sugar in a medium bowl. Using your fingers or a fork, cut cold butter into sugar mixture until coarse crumbs form, leaving some larger pieces. Chill until ready to use.

  2. Spray a 10-inch cast-iron skillet with baking spray. Stir together strawberries, rhubarb, and ¼ cup of the sugar in a medium bowl. Let sit, stirring occasionally, until macerated, about 10 minutes.

  3. Meanwhile, beat softened butter and remaining ¾ cup sugar with a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in egg until blended. Stir together baking powder, kosher salt, and remaining 2 cups flour in a medium bowl until combined. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.

  4. Drain liquid from macerated fruit, reserving liquid for another use. Gently fold fruit into batter. Spoon into prepared skillet, smoothing top with a spatula. Sprinkle evenly with sugar mixture.

  5. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool 30 minutes before slicing. Serve warm, or cool completely.


If you're worried that the cake might absorb savory flavors from the skillet, line the pan with parchment paper.

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