Strawberry Rhubarb Coffee Cake |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 16 |
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Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. Ingredients:
filling: |
3 cups sliced fresh or frozen rhubarb (1-inch pieces) |
1 quart fresh strawberries, mashed |
2 tablespoons lemon juice |
1 cup sugar |
1/3 cup cornstarch |
cake: |
3 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter, cut into pieces |
1-1/2 cups buttermilk |
2 eggs |
1 teaspoon vanilla extract |
topping: |
1/4 cup butter |
3/4 cup king arthur unbleached all-purpose flour |
3/4 cup sugar |
Directions:
1. In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside.
2. Preheat oven to 350°. 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.
3. Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.
4. For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juice fruit spillovers.
5. Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack. Cut in squares. Yield: 16-20 servings.
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