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Strawberry Rhubarb Coffee Cake Recipe

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This recipe for Strawberry Rhubarb Coffee Cake is from The Roosevelt Family Cookbook , 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
3 c.sliced fresh or frozen rhubarb
1 qt. fresh or frozen strawberries
2 Tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch
CAKE
3 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. margarine
1 1/2 c. buttermilk
2 eggs
1 tsp. vanilla
TOPPING
1/4 c. margarine
3/4 c. flour
3/4 c sugar
Directions:
Directions:
Rhubarb, strawberries and lemon juice can be cooked in a sauce pan on top of the stove or in a glass dish in the microwave. Cook until rhubarb is tender. Combine sugar and cornstarch; add to fruit and continue to cook until thick. Combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter into a greased 10X15 baking dish. Spread the filling on top. Drop remaining batter on top of filling. Cut butter into flour and sugar for topping; sprinkle over the top. Bake at 350º for about 40 minutes.
Personal Notes:
Personal Notes:
If you do not have a 10X15 baking dish, you can put it in two dishes. It will not fit in a 9X13 dish. The original recipe said to put in a 9X13 and put a cookie sheet under it because it would go over. Why not put it in a larger dish?

 

 

 

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