Strawberry Rhubarb Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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this is absolutely delightful..any time of the year...may use frozen, unthawed fruit... Ingredients:
4 1/2 cups rhubarb, chopped |
24 ounces strawberries, sliced |
3 tablespoons lemon juice |
1 1/2 cups sugar |
1/2 cup cornstarch |
3 cups all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1 teaspoon salt |
1 cup butter, softened |
1 cup buttermilk |
2 large eggs, slightly beaten |
1 teaspoon vanilla |
3/4 cup sugar |
1/2 cup flour |
1/4 cup soft butter |
Directions:
1. to make the filling - combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally -
2. Add lemon juice, sugar and cornstarch.
3. Cook, stirring, for 5 minutes or until thickened.
4. cool.
5. to prepare the cake:.
6. combine flour, sugar, baking powder, and salt in large bowl.cut in butter until mixture is crumbly.
7. Beat together buttermilk, eggs and vanilla; add to the flour mixture.
8. spread one half of the batter in greased 13x9 pan -
9. spread fruit over batter.
10. spoon remaining batter in small mounds on top of filling.
11. mix topping ingredients until crumbly.
12. sprinkle over all.
13. bake at 375* for 45 minutes.
14. serve slightly warm.
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