How to make it

  • In a large saucepan combine rhubarb, strawberries and lemon
  • Cover and cook over medium heat for about 5 minutes. Combine sugar and cornstarch; stir into strawberry rhubarb mixture. Bring to a boil over medium heat, stirring constantly until thickened; remove from heat.
  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 9x13x2-inch baking dish. Carefully spread filling over the batter. Drop remaining batter evenly over filling with a tablespoon.
  • Directions for Topping
  • In a small saucepan over low heat, melt butter. Remove saucepan from heat; stir in flour and sugar until mixture is crumbly then sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350° for about 45 minutes, or until cake is done. Cool cake in pan on rack. Cut rhubarb coffee cake into squares to serve.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Another keeper for me! Great recipe to try when strawberries are plentiful, thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Sounds good to me too, 5 forks for ya
    Was this review helpful? Yes Flag

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