MENU
component-ddb-728x90-v1-01-desktop

Strawberry Rhubarb Coffee Cake

22394309_BG1.jpg







2/3 c sugar
1/3 c cornstarch
2 cups chopped fresh rhubarb
1 pkg (10 oz frozen sweetened sliced strawberries, thawed)
2 T lemon juice

CAKE:
3 c all-purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1 c cold butter
2 eggs
1 c buttermilk
1 tsp vanilla extract

TOPPING:
3/4 c sugar
1/2 c all-purpose flour
1/4 c cold butter

In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from heat; stir in lemon juice. Cool.

In a large bowl, combine the flour, sugar, baking powder and baking soda; cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir into crumb mixture just until moistened. Spoon 2/3 of the batter into a greased 9x13 inch pan. Top with fruit mixture and remaining batter.

For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown.

Yield: 12-16 servings

Trending