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Strawberry rhubarb coffee cake

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Ingredients/Components

sugar - 1 c
eggs - 2 item
vanilla - 1 tsp
salt - 1/2 tsp
flour - 3/4 c
cornstarch - 1/3 c
buttermilk
baking powder - 1 tsp
baking soda - 1 tsp
margarine - 1 c
lemon juice - 2 Tbsp
sugar or less - 1 c
rhubarb, chopped into 1 inch pieces - 3 c
quart fresh strawberries - 1 item
Combine rhubarb, berries and lemon juice
Combine dry ingredients, cut in margarine until mixture resembles coarse crumbs

How to make strawberry rhubarb coffee cake:

Prepare filling in saucepan. Combine rhubarb, berries and lemon juice. Cover and cook over medium heat for 5 minutes. Combine sugar and cornstarch, stir into saucepan. Bring to boil, stirring constantly, until thickened. Set aside.Cake:3 c. flour1 c. sugar1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt1 c. margarine1 1/2 c. buttermilk2 eggs1 tsp. vanilla Prepare cake batter in large bowl. Combine dry ingredients, cut in margarine until mixture resembles coarse crumbs. Beat in buttermilk, eggs and vanilla, stir into crumb mixture.Topping:1/4 c. margarine3/4 c. flour3/4 c. sugar Melt margarine, stir in flour and sugar.

Putting it Together: Spread half of cake batter into greased (9 x 13 inch) pan. Spread filling over batter. Drop spoonfuls of remaining batter over filling. Sprinkle topping over batter. Bake at 350° for 40 to 45 minutes. Cool in pan.

Recipe categories: Breads, Breakfast, Coffee cakes.

Rating:

3.5

Average rating: 3.5, total votes: 4

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