Strawberry Rhubarb Coffee Cake
From midgelet 14 years agoIngredients
- FILLING: shopping list
- 3 cups sliced fresh or frozen rhubarb (1-inch pieces) shopping list
- 1 quart fresh strawberries, mashed shopping list
- 2 tablespoons lemon juice shopping list
- 1 cup sugar shopping list
- 1/3 cup cornstarch shopping list
- CAKE: shopping list
- 3 cups all-purpose flour shopping list
- 1 cup sugar shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 cup butter, cut into pieces shopping list
- 1-1/2 cups buttermilk shopping list
- 2 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- TOPPING: shopping list
- 1/4 cup butter shopping list
- 3/4 cup all-purpose flour shopping list
- 3/4 cup sugar shopping list
How to make it
- Directions:
- In a large saucepan, combine rhubarb, strawberries and lemon juice.
- Cover and cook over medium heat about 5 minutes.
- Combine sugar and cornstarch; stir into saucepan.
- Bring to a boil, cook and stir for 2 minutes or until thickened.
- Remove from heat and set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Beat buttermilk, eggs and vanilla; stir into crumb mixture.
- Spread half of the batter evenly into a greased 13-in. x 9-in. baking dish.
- Carefully spread filling on top.
- Drop remaining batter by tablespoonfuls over filling.
- For topping, melt butter in a saucepan over low heat.
- Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs.
- Sprinkle over batter.
- Lay foil on lower rack to catch any juice fruit spillovers.
- Place coffee cake on middle rack; bake at 350° for 40-45 minutes. Cool in pan.
- Cut in squares.
- Yield: 16-20 servings.
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The Rating
Reviewed by 2 people-
My rhubarb is coming along nicely so I'll be trying this real soon. I love it in cakes. What a combination, rhubarb & strawberries. Thanks & 5 +++++ forks
brianna in loved it
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