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"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 is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º oven for about 50-55 minutes.
Personal Notes:
Personal Notes:
Grandma got this recipe from Byerly's. Mmm.

 

 

 

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