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Strawberry Rhubarb Coffee Cake |
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Serves: 16 Print this RecipeDorothy Morehouse, Massena, New York FILLING: 3 cups sliced fresh or frozen rhubarb (1-inch pieces) 1 quart fresh strawberries, mashed 2 tablespoons lemon juice 1 cup sugar 1/3 cup cornstarch CAKE: 3 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter or margarine, cut into pieces 1-1/2 cups buttermilk 2 eggs 1 teaspoon vanilla extract TOPPING: 1/4 cup butter or margarine 3/4 cup all-purpose flour 3/4 cup sugar 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, stirring constantly 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. x 2-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 juicy fruit spillovers. Place coffee cake on middle rack; bake at 350° for 40-45 minutes. Cool in pan. Cut into squares. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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