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STRAWBERRY RHUBARB COFFEE CAKE Recipe

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This recipe for STRAWBERRY RHUBARB COFFEE CAKE is from Mom Z's Recipes #5, 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:

2/3 CUPS SUGAR

1/3CUP CORNSTARCH

2 CUPS CHOPPED RHUBARB

1 (10 OZ.) PACKAGE FROZEN SLICED STRAWBERRIES, THAWED

2 TBLS. LEMON JUICE



CAKE:

3 CUPS ALL PURPOSE FLOUR

1 CUP SUGAR

1 TEAS. BAKING POWDER

1 TEAS. BAKING SODA

1 CUP COLD BUTTER

2 EGGS

1 CUP BUTTERMILK

1 TEAS. VANILLA EXTRACT



TOPPING:

¾ CUP SUGAR

½ CUP FLOUR

¼ CUP COLD BUTTER
Directions:
Directions:

!. Combine sugar and cornstarch in a large saucepan. Stir in strawberries and rhubarb and bring to a simmer over medium heat (stirring constantly). Cook until thickened. Remove from heat, stir in lemon juice, and set aside to cool.

2. Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan.

3.Combine the 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in 1 cup cold butter until mixture resembles coarse crumbs (cut in a few tbls. of the butter at a time).

Beat together eggs, buttermilk, and vanilla in a separate bowl. Gradually stir egg mixture into flour until just moistened.

Spoon 2/3 batter into prepared pan; evenly spread cooled rhubarb mixture over batter; top with the remaining batter. (it is hard to spread the top layer of batter, so just spread best as you can).

4. In a small bowl, combine ¾ cup sugar and ½ cup flour, cut in the ¼ cup cold butter until mixture resembles coarse crumbs. Sprinkle crumb topping over the batter.

5. Bake in a preheated oven until topping is golden brown and a toothpick inserted in the center comes out clean. 45 to 50 minutes. Cool on wire rack. (I baked this about 48 to 50 minutes).

This is best if baked the day you plan to serve it, as it tends to get a little soft if covered and left for the next day.
Number Of Servings:
Number Of Servings:
15

 

 

 

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