Tuesday, April 10, 2012

Strawberry Rhubarb Coffee Cake

This was so very moist and delicious. Even our friend Mark, a non rhubarb lover, LOVED this! Rhubarb and strawberry season starts soon in the Midwest, so those of you TRY this soon. I used frozen rhubarb (and frozen strawberries) that my folks brought me last year. Will make this many times!

Strawberry Rhubarb Coffee Cake
Marie K McConnell taste of home bb

Filling:
3 cups sliced rhubarb, (1 inch pieces) fresh or frozen
2 pints fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch

Cake:

3 cups all-purpose flour
1 cup sugar
1 t baking powder
1 t baking soda
1/2 t salt
1 cup butter or margarine, cut in small pieces
1 1/2 cups buttermilk
2 eggs
1 t 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 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 spoon.

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.


1 comment:

  1. 5th recipe of the day for me, it looks yummy and i cant wait to try this one.

    _____________
    Brazilian Coffee

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