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Rhubarb Strawberry Coffee Cake Recipe

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

Contributor:  
Contributor:  
Kimberlee Roth
Added: Friday, September 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
3 c flour
1 c sugar
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 c butter
1 c buttermilk
2 eggs, slightly beaten
1 tsp vanilla


Filling:
3 c fresh rhubarb, cut into 1 inch pieces
16 oz frozen sliced strawberries, thawed
2 Tbsp lemon juice
1 c sugar
1/3 c cornstarch


Topping:
c sugar
c flour
c butter

Directions:
Directions:
In a saucepan combine rhubarb and strawberries. Cook fruit for about 5 minutes. Add lemon juice and stir. Combine sugar and cornstarch. Add to fruit. Cook and stir 4 to 5 minutes until thick and bubbly. Cool. In a mixing bowl stir together flour, sugar, baking soda and powder and salt. Cut in butter to fine crumbs. Beat together buttermilk, eggs and vanilla. Add to dry ingredients. Stir to moisten. Spread of the batter in a greased 9"x13" pan. Spread cooled filling over batter. Spoon remaining batter in small mounds on top of the filling. Cut together sugar, flour, and butter for topping until fine crumbs. Sprinkle crumbs over the batter in the pan. Bake at 350 for 40 - 45 minutes.

 

 

 

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