Close
Tweet
Ingredients
| rhubarb (chopped): 4 1/2 cups (chopped) |
| strawberries: 24 oz (sliced) |
| lemon juice: 3 Tbl |
| granulated sugar: 1 1/2 cups |
| cornstarch: 1/2 cup |
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1 cup |
| baking powder: 1 tsp |
| salt: 1 tsp |
| salted butter: 1 cup (softened) |
| buttermilk: 1 cup |
| eggs: 2 (large//slightly beaten) |
| vanilla extract: 1 tsp |
| granulated sugar: 3/4 cup |
| all-purpose flour (unsifted): 1/2 cup |
| salted butter: 1/4 cup (softened) |
Strawberry Rhubarb Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
14 serving(s)
Tags
- to make the filling -- combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally --
- Add lemon juice, sugar and cornstarch.
- Cook, stirring, for 5 minutes or until thickened.
- cool.
- to prepare the cake:.
- combine flour, sugar, baking powder, and salt in large bowl.cut in butter until mixture is crumbly.
- Beat together buttermilk, eggs and vanilla; add to the flour mixture.
- spread one half of the batter in greased 13x9 pan --
- spread fruit over batter.
- spoon remaining batter in small mounds on top of filling.
- mix topping ingredients until crumbly.
- sprinkle over all.
- bake at 375* for 45 minutes.
- serve slightly warm.