Dairy Farmers of Canada

Strawberry and Rhubarb Swirl Coffee Cake

This recipe is taken from the 2018 Milk Calendar. Super simple ingredients and really easy to make. You can’t ask for much more in this delicious cake.

  • Prep: 20 min
  • Cooking: 1 h
Yields 12 - 16 servings
strawberry and rhubarb swirl coffee cake


  • Cinnamon Swirl
  • 1/4 cup (60 mL) granulated sugar
  • 1/4 cup (60 mL) packed brown sugar
  • 1 tsp (5 mL) cinnamon
  • Cake
  • 4 cups (1 L) all-purpose flour
  • 2 tbsp (30 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) unsalted butter at room temperature
  • 1 3/4 cups (425 mL) granulated sugar
  • 2 eggs
  • 2 tsp (10 mL) vanilla
  • 1 1/3 cups (325 mL) milk
  • 1 1/2 cups (375 mL) fresh strawberries chopped
  • 1 1/2 cups (375 mL) fresh rhubarb sliced (1/4 inch/1cm thick)
  • icing sugar for dusting cake (optional)
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Preheat oven to 350°F (180°C). Butter a 12-cup (3 L) Bundt pan.

Cinnamon Swirl

: In a small bowl, stir sugars with cinnamon until mixed.


In a medium bowl, whisk flour with baking powder and salt. In a large bowl, using an electric mixer, beat butter with sugar for 3 min or until pale and creamy. Add eggs one at a time, beating well after each addition and scraping down sides of bowl. Beat in vanilla. Add half the flour mixture, mixing just until blended, followed by milk then remaining flour mixture, scraping bowl as needed. Stir in strawberries and rhubarb after the last addition of flour.

Spoon one-third of batter into prepared pan. Sprinkle evenly with half of the cinnamon swirl mixture. Evenly spoon half of the remaining batter over top. Sprinkle with remaining cinnamon swirl mixture; spoon remaining batter over top. Evenly spread as best you can.

Bake for 55 to 60 min or until a tester inserted in centre of cake comes out clean. Cool in pan for 30 min. Run a knife around rim and tube of pan to release cake. Invert onto cake plate. Cool, then sprinkle with icing sugar. Serve warm or at room temperature.


Milk and eggs are best brought to room temperature for baking.

This cake is also delicious with just strawberries or just rhubarb. Plus, you can use it as a base when other berries come into season, such as blueberries or raspberries.

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Nutritional information

Per serving
Energy: 355 Calories
Protein: 5 g
Carbohydrate: 56 g
Fat: 13 g
Fibre: 1.4 g
Sodium: 350 mg

Top 5 Nutrients

(% DV*)
Calcium: 14 % / 154 mg
Folate: 30 %
Riboflavin: 15 %
Selenium: 27 %
Thiamin: 20 %