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Strawberry Rhubarb Coffee Cake

RG

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 or margarine
  • 1 cup buttermilk
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 recipe Rhubarb Filling
  • 3/4 cup granulated sugar
  • 1/2 cup flour
  • 1/4 cup butter or margarine

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

  1. 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.
  2. Beat together buttermilk, eggs and vanilla extract; add to dry ingredients. Stir to moisten.
  3. Spread half batter in greased 13 x 9 x 2-inch baking pan.
  4. Spoon remaining batter in small mounds atop filling.
  5. Combine remaining sugar and flour; cut in 1/4 cup butter to fine crumbs.
  6. Sprinkle crumbs over batter in pan.
  7. Bake at 350 degrees F for 40 to 45 minutes.
  8. Rhubarb Filling: In saucepan, combine rhubarb and strawberries. Cook for 5 minutes; add lemon juice.
  9. Combine sugar and cornstarch. Add to rhubarb mixture; cook and stir 4 to 5 minutes until thick. Let cool.

Makes 12 to 15 servings.


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