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Strawberry rhubarb coffee cake

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Ingredients/Components

sugar - 1 c
eggs - 2 item
vanilla extract - 1 tsp
salt - 1/2 tsp
flour - 3/4 c
cornstarch - 1/3 c
buttermilk
baking powder - 1 tsp
baking soda - 1 tsp
all-purpose flour
margarine
lemon juice - 2 Tbsp
margarine, cut into pieces - 1 c
sliced fresh or frozen rhubarb - 3 c
fresh strawberries, mashed - 1 qt

How to make strawberry rhubarb coffee cake:

Cake:3 c. all-purpose flour1 c. sugar1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt1 c. margarine, cut into pieces1 1/2 c. buttermilk2 eggs1 tsp. vanilla extract Topping:1/4 c. margarine3/4 c. flour3/4 c. sugar In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch and stir into saucepan. Bring to a boil, stirring constantly, until thickened. Remove from heat and set aside. In a large bowl, 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 evenly into a greased 9 x 13-inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.

For topping, melt butter in a saucepan over low heat. Stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Place coffee cake on middle rack. Bake at 350° for 40 to 45 minutes. Cool in pan.

Recipe categories: Breads, Breakfast, Coffee cakes.

Rating:

3.6

Average rating: 3.6, total votes: 5

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