Strawberry Rhubarb Coffee Cake Recipe
"Online Coffeecake Recipes"
Strawberry Rhubarb Coffee Cake
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
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 into pieces
1-1/2 cups buttermilk
1 teaspoon vanilla extract
1/4 cup butter or margarine 3/4 cup all-purpose flour
3/4 cup sugar
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, stirring constantly until thickened; remove from heat
and set aside.
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. Spread half of the batter
evenly into a greased 13-in. x 9-in. x 2-in. baking dish. Carefully spread
filling on top. Drop remaining batter by tablespoonfuls over filling.
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 juicy fruit spillovers. Place coffee cake on
middle rack; bake at 350° for 40-45 minutes. Cool in pan. Cut into squares.
Yield: 16-20 servings.
A pound of rhubarb equals 3 to 4 cups sliced or 2 cups of cooked and pureed
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