"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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.

Kimberlee Roth
Added: Friday, September 29, 2006


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

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

c sugar
c flour
c butter

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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