Strawberry Rhubarb Coffee Cake |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top. Ingredients:
filling |
2/3 cup sugar |
1/3 cup cornstarch |
2 cups chopped rhubarb |
1 (10 ounce) package frozen sliced strawberries, thawed |
2 tablespoons lemon juice |
cake |
3 cups all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup cold butter or margarine |
2 eggs |
1 cup buttermilk |
1 teaspoon vanilla extract |
topping |
3/4 cup sugar |
1/2 cup all-purpose flour |
1/4 cup cold butter or margarine |
Directions:
1. Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
3. Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
4. In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
5. Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
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