"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Rhubarb Strawberry Coffee Cake Recipe

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This recipe for Rhubarb Strawberry Coffee Cake, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy (Grandma) White
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. rhubarb, cut into pieces (4 c.)
2 pts. strawberries, sliced (4 c.) or a 16 oz. pkg of frozen, thawed
2 T. lemon juice
1 c. sugar
1/3 c. cornstarch
3 c. flour
3/4 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 c. butter
1 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla
3/4 c. sugar
1/2 c. flour
1/4 c. butter

Directions:
Directions:
Combine rhubarb and strawberries in saucepan; cook, covered, over medium heat 5 minutes. Stir in lemon juice. Combine sugar and cornstarch; stir into rhubarb. Cook and stir over medium heat until thickened (about 2 min.). Cool. Combine flour, sugar, soda, baking powder, salt and nutmeg in large mixing bowl; cut in butter. Combine butter, milk, eggs and vanilla; stir into dry ingredients. Spread half the batter into greased 9x13 pan. Spread cooled filling over batter. Drop remaining batter by spoonfuls over filling. Combine remaining sugar and flour; cut in butter to fine crumbs. Sprinkle crumbs over batter. Bake in a 350 oven for about 50-55 minutes.

Personal Notes:
Personal Notes:
Grandma got this recipe from Byerly's. Mmm.

 

 

 

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