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Strawberry Rhubarb Coffee Cake Recipe

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This recipe for Strawberry Rhubarb Coffee Cake, 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.

Covenant Sampler - Mildred Hendrickson
Added: Friday, October 31, 2008


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
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
3/4 c. sugar
1/2 c. flour
1/4 c. soft butter

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 375 for 45 min. Serve slightly warm.




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