Breakfast and Brunch Recipes
Strawberry Rhubarb Coffee Cake
Yield: 12 to 15 servings
Ingredients
Cake
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter
- 1 cup buttermilk
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 recipe Strawberry-Rhubarb Filling
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
Strawberry-Rhubarb Filling
- 3 cups fresh or 13 ounces frozen unsweetened rhubarb, cut into 1-inch pieces
- 2 tablespoons lemon juice
- 1 cup granulated sugar
- 1 (16 ounce) package frozen sliced, sweetened strawberries, thawed
- 1/3 cup cornstarch
Instructions
Cake
- In mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking soda, baking powder and salt; cut in butter or margarine to fine crumbs.
- Beat together buttermilk, eggs and vanilla extract; add to dry ingredients. Stir to moisten.
- Spread half batter in greased 13 x 9 x 2-inch baking pan.
- Spoon remaining batter in small mounds atop filling.
- Combine remaining sugar and flour; cut in 1/4 cup butter to fine crumbs.
- Sprinkle crumbs over batter in pan.
- Bake at 350 degrees F for 40 to 45 minutes.
Strawberry-Rhubarb Filling
- In saucepan, combine rhubarb and strawberries. Cook for 5 minutes; add lemon juice.
- Combine sugar and cornstarch. Add to rhubarb mixture; cook and stir for 4 to 5 minutes until thick. Let cool.