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Strawberry Rhubarb Coffee Cake cont.
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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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |