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.

Reviews & Comments 1

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    " It was excellent "
    brianna ate it and said...
    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
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