Close
Tweet
Ingredients
| granulated sugar: 2/3 cup |
| cornstarch: 1/3 cup |
| rhubarb (chopped): 2 cups |
| strawberries (sliced): 4 cups |
| lemon juice: 2 Tbl |
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salted butter: 1 cup |
| eggs: 2 |
| 2% milk: 1 cup |
| vanilla extract: 1 tsp |
| granulated sugar: 3/4 cup |
| all-purpose flour (unsifted): 1/2 cup |
| salted butter: 1/4 cup |
Strawberry - Rhubarb Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- In sauce pan, combine sugar & cornstarch; add fruits; boil and cook for 2 minutes (thickened); remove from heat, stir in lemon juice; cool.
- Preheat oven to 350; grease a 13x9 pan; set aside.
- Cakey Crust part: combine dry ingredients in a large bowl; cut in butter.
- Beat eggs, milk & vanilla; stir into dry mixture until just moistened.
- Spoon two-thirds of cakey stuff in bottom of pan; spoon filling in, top with small dollops of remaining batter; set aside.
- Topping: combine sugar & flour, cut in butter, sprinkle over batter in pan.
- Bake for 45-50 minutes (golden brown).
- Cool on wire rack and serve.
- VARIATION: Try raspberries instead of strawbs. Add chopped nuts to the topping.