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Strawberry Rhubarb Coffee Cake Recipe

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This recipe for Strawberry Rhubarb Coffee Cake is from The Vold Family Cookbook Project, 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:  
Filling:
4 1/2 c. rhubarb, chopped
24 oz. pkg. frozen sliced strawberries, thawed
3 tbsp. lemon juice
1 1/2 c. sugar
1/2 c. cornstarch
Cake:
1 1/2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. buttermilk
1 egg, slightly beaten
1/2 tsp. vanilla
Topping:
3/4 c. sugar
1/2 c. flour
1/4 c. soft butter
Directions:
Directions:
For filling: Combine fruits in saucepan and cook, covered over medium heat for 5 min., stirring occasionally. Add lemon juice, sugar and cornstarch. Cook, stirring for 5 min. or until thickened. Cool.
For cake: Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter until mixture is crumbly. Beat together the buttermilk, eggs and vanilla. Add to the flour mixture. Spread half of batter in a greased 9 x 13" pan. Spread fruit over batter. Spoon remaining batter in small mounds on top of filling.
For topping: Mix all ingredients together until crumbly. Sprinkle over top. Bake at 375º for 45 min. Serve slightly warm.

 

 

 

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