Strawberry Rhubarb Coffee Cake Recipe

By lisapearce

Ingredients

• CAKE:
• Ingredients
• 1 cup sugar
• 1/3 cup cornstarch
• 4 cups chopped fresh rhubarb or frozen rhubarb
• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
• 2 tablespoons lemon juice
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup cold butter, cubed
• 2 eggs, slightly beaten
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• TOPPING:
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/2 cup cold butter, cubed
• May use 1- 20 oz can of cherry pie filling instead of strawberries.

Details

Servings 16
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Directions

In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter.
For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool on a wire rack. Yield: 12-15 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.