Strawberry - Rhubarb Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Always on the look-out for make-ahead breakfast recipes featuring produce we have handy on our little farm. I can see the rhubarb from the window nearby, and in June we head for a nearby berry farm to pick strawberries. This recipe comes from Reiman's *Best of Country Cooking 2003* cookbook. Ingredients:
2/3 cup sugar |
1/3 cup cornstarch |
2 cups chopped fresh rhubarb |
4 cups sliced strawberries |
2 tablespoons lemon juice |
3 cups flour |
1 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup butter |
2 eggs |
1 cup milk |
1 teaspoon vanilla |
3/4 cup sugar |
1/2 cup flour |
1/4 cup butter |
Directions:
1. In sauce pan, combine sugar & cornstarch; add fruits; boil and cook for 2 minutes (thickened); remove from heat, stir in lemon juice; cool.
2. Preheat oven to 350; grease a 13x9 pan; set aside.
3. Cakey Crust part: combine dry ingredients in a large bowl; cut in butter.
4. Beat eggs, milk & vanilla; stir into dry mixture until just moistened.
5. Spoon two-thirds of cakey stuff in bottom of pan; spoon filling in, top with small dollops of remaining batter; set aside.
6. Topping: combine sugar & flour, cut in butter, sprinkle over batter in pan.
7. Bake for 45-50 minutes (golden brown).
8. Cool on wire rack and serve.
9. VARIATION: Try raspberries instead of strawbs. Add chopped nuts to the topping.
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