Mystery Box: Strawberry Rhubarb Coffee Cake

Serves 9

20 Minute Prep Time

By Kim McDevitt, MPH RD on June 14, 2016 , categorized in Breakfast, Dessert

strawberry rhubard coffee cake

Moist, sweet coffee cake permeates a weekend morning kitchen with hints of cinnamon, vanilla and fresh fruit. This strawberry rhubarb coffee cake comes together quickly thanks to gluten-free baking mix (versus just flour) and is a perfect dish to make for a weekend family breakfast or brunch with friends. Adults and kids alike will certainly enjoy diving into the perfectly sweet and tart baked treat. Save leftovers wrapped or in the freezer for quick weekday grab and go breakfast.

Rhubarb not in season? Don’t be afraid to swap in frozen fruit or use any other fresh fruit you’ve got on hand such as berries or peaches.


  • Crumb Topping:
  • 1/2 cup brown sugar or coconut palm sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup melted coconut oil
  • 1/2 cup gluten-free oats
  • 1 cup gluten-free pancake mix (with baking soda and baking powder included)
  • Cake:
  • 1/4 cup coconut oil, melted
  • 5.3 oz non-dairy yogurt (such as So Delicious® Coconut Milk Yogurt)
  • 1/2 cup Silk® Unsweetened Almondmilk
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 1 1/2 cups + 1 Tbsp gluten-free pancake mix (with baking soda and baking powder included)
  • 1/2 cup chopped rhubarb
  • 1/2 cup chopped strawberries


  1. Preheat the oven to 325°F. Lightly grease a 9″ square pan.

  2. Toss fruit with 1 tablespoon flour in a small bowl and set aside.

  3. Make crumb topping: In a large bowl, whisk sugar, salt and cinnamon into melted coconut oil until smooth. Stir in oats and baking mix until the mixture looks wet and solid/crumbly. Set aside.

  4. Make batter: In a large bowl, whisk together coconut oil, yogurt, almond milk and vanilla extract. Add in sugar, stirring to combine. Add in baking mix and fold batter until ingredients are combined.

  5. Spread ½ the batter into the prepared pan followed by fruit mixture. Top with remaining batter.

  6. Crumble topping evenly on top of cake.

  7. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), and the cake springs back when pressed lightly, 45 to 55 minutes.

  8. Cool completely before cutting into 9 even squares.

  9. When completely cool, wrap well and store at room temperature for several days or freeze for longer storage and a quick weekday breakfast.

Kim McDevitt, MPH RD

Kim McDevitt works at Vega as a National Educator. A runner, cooking enthusiast, plant-focused flexitarian, Kim has passionately built her career in nutrition. Noticing that her running performances were closely tied to what she was eating, Kim decided to study nutrition and pursue advanced degrees in Dietetics and Public Health, to better understand the power of food in performance. Today, Kim specializes in sports nutrition to enhance athletic performance and focuses on realistic and approachable ways for improving health through educated dietary choices within an active lifestyle.