Party Size Strawberry Rhubarb Coffee Cake
From midgelet 14 years ago
- 60 minutes to make
- Serves 20
A show stopper large coffee cake that I like to garnish with whipped cream rosettes. Had to use up the extra berries and rhubarb! Ice cream, on the side for sure for sure.
Ingredients
- 3 cups brown sugar shopping list
- 1 cup margarine or butter, softened at room temp shopping list
- 4 cups flour shopping list
- 2 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- 2 cups sour cream shopping list
- 2 tsp vanilla shopping list
- Rhubarb: Mixture shopping list
- 3 cups cut up rhubarb shopping list
- 2 cups sliced or chopped fresh strawberries shopping list
- Topping: shopping list
- 1 cup white granulated sugar shopping list
- 2 tsp cinnamon shopping list
- 2 Tbs cold margarine or butter shopping list
- 1 cup chopped walnuts shopping list
How to make it
- For cake:
- place all in a large bowl and with beater mix all.
- The mixture will be very thick and you may need to mix remainders by hand if beaters get to slow and stuck
- If needed thin just a bit with a little milk.
- But mixture should be thick to incorporate the rhubarb and berries as they bake into the batter
- Combine rhubarb and strawberries and blend into mixture ( it will loosen up mixture a bit )
- Grease and flour a 12 inch round wedding cake pan or springform pan ( or smaller oblong pans if you wish ).
- Spread mixture in pan evenly
- Prepare topping.
- Mix all with fingers to blend well
- Sprinkle over cake
- Bake 350F about one hour or cake tests done in center
- Cool completely in pan
- Loosen sides with a knife and remove from pan.
- Place on a large cake plate or platter.
- garnish as desired
- Serve warm or cold
- Freezes well
- Note: no eggs in the cake
The Rating
Reviewed by 10 people-
Sounds delicious!
mamalou
in Attleboro loved it
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great sounding recipe.. ^5
peetabear
in mid-hudson valley loved it
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looks very delcious!
chichimonkeyface
in Albany loved it
Reviews & Comments 5
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