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Strawberry-Rhubarb Coffeecake Recipe

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This recipe for Strawberry-Rhubarb Coffeecake, by , is from The Loftness 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!

Contributor:  
Contributor:  
Barb Loftness

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
1 cup sugar
1 tsp soda
1 tsp baking powder
1 tsp salt
1 cup butter
1 cup buttermilk
2 slightly beaten eggs
1 tsp vanilla
1 recipe rhubarb filling (see below)
3/4 cup sugar
1/2 cup flour
1/4 cup butter

Filling:
3 cups fresh rhubarb or 13 oz pkg frozen unsweetened rhubarb
1 (16 oz) frozen, slice strawberries, thawed
2 T lemon juice
1 cup sugar
1/3 cup cornstarch

Directions:
Directions:
In mixing bowl, stir together 3 cups flour, sugar, soda, baking powder, and salt. Cut in butter to make fine crumbs. Beat together buttermilk, eggs and vanilla and add to dry ingredients. Stir to moisten. Spread half into a greased 9 x 13 pan.

Spread cooled filling over this batter. *See filling recipe below.

Filling:
Combine 3 cups fresh or 13 oz pkg frozen unsweetened rhubarb and (16 oz ) pkg frozen strawberries, thawed. Cook fruit covered about 5 minutes. Add lemon juice. Combine sugar and cornstarch. Add to fruit mixture. Cook and stir 4-5 minutes until thick. Cool. *Put on crust in pan from above.

Spoon remaining batter on in mounds. Combine sugar and flour and cut in 1/4 cup butter to make fine crumbs. Sprinkle over batter in pan. Bake at 350 for 40-45 minutes.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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