• Prep Time: 45 mins
  • Cooking Time: 40 mins
  • Serves: 16

Strawberry Rhubarb Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • FILLING:
  • 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
  • CAKE:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, cut into pieces
  • 1-1/2 cups buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/4 cup butter
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar

 Directions

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; cook and stir 2 minutes or until thickened. Remove from heat and set aside.
Preheat oven to 350°. 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 13x9-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 oven rack to catch any juice spillovers.
Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack. Cut in squares.

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