"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rhubarb-Strawberry Coffeecake Recipe

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This recipe for Rhubarb-Strawberry Coffeecake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Best of the Best From Minnesota Cookbook
Added: Thursday, November 13, 2008


3 c. rhubarb, chopped
1 (16 oz.) pkg. frozen strawberries
1 c. sugar
1/3 c. cornstarch
2 tbsp. lemon juice
3 c. flour
1 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 c. butter
1 c. buttermilk
2 eggs
1 tsp. vanilla
1/2 c. flour
3/4 c. sugar
1/4 c. butter
1/2 tsp. cinnamon

For filling: Combine and cook fruit for 5 min. Mix sugar and cornstarch and stir in the lemon juice. Cook and stir until thick; cool.
For batter: Sift dry ingredients in bowl and cut in butter. Quickly stir in buttermilk, eggs and vanilla until moist. Spread half of batter in a 9 x 13 in. pan; add filling. Dot with remaining batter.
For topping: Mix ingredients; sprinkle on top of batter. Bake at 350 for 40 min.




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