Strawberry Rhubarb Filled Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I loved the sound of this coffee cake..with it's strawberry rhubarb filling and crumb topping.... the recipe is from Diana Rattray, Ingredients:
• filling |
• 3 cups sliced rhubarb, (1 inch pieces) fresh or frozen |
• 2 pints fresh strawberries, mashed |
• 2 tablespoons lemon juice |
• 1 cup sugar |
• 1/3 cup cornstarch |
• cake |
• 3 cups all-purpose flour |
• 1 cup sugar |
• 1 teaspoon baking powder |
• 1 teaspoon baking soda |
• 1/2 teaspoon salt |
• 1 cup butter or margarine, cut in small pieces |
• 1 1/2 cups buttermilk |
• 2 eggs |
• 1 teaspoon vanilla extract |
• topping |
• 1/4 cup butter or margarine |
• 3/4 cup all-purpose flour |
• 3/4 cup sugar |
Directions:
1. In a large saucepan combine rhubarb, strawberries and lemon
2. Cover and cook over medium heat for about 5 minutes. Combine sugar and cornstarch; stir into strawberry rhubarb mixture. Bring to a boil over medium heat, stirring constantly until thickened; remove from heat.
3. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 9x13x2-inch baking dish. Carefully spread filling over the batter. Drop remaining batter evenly over filling with a tablespoon.
4. Directions for Topping
5. In a small saucepan over low heat, melt butter. Remove saucepan from heat; stir in flour and sugar until mixture is crumbly then sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350° for about 45 minutes, or until cake is done. Cool cake in pan on rack. Cut rhubarb coffee cake into squares to serve.
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