Strawberry Rhubarb Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 15 |
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We have a rhubarb patch, so I'm always looking for recipes featuring this fruit . I've served this coffee cake to people who say they don't like rhubarb, and they've always told me how much they enjoyed it. Ingredients:
2/3 cup sugar |
1/3 cup cornstarch |
2 cups chopped fresh rhubarb or frozen rhubarb |
1 package (10 ounces) frozen sweetened sliced strawberries, thawed |
2 tablespoons lemon juice |
cake: |
3 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup cold butter |
2 eggs |
1 cup buttermilk |
1 teaspoon vanilla extract |
topping: |
3/4 cup sugar |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup cold butter |
Directions:
1. In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
2. In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter.
3. For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool on a wire rack. Yield: 12-15 servings.
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