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Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake
Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too.
16-20 ServingsPrep: 45 min. Bake: 40 min.

Ingredients

  • 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 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 for 2
© Taste of Home 2013

2 of 2

Strawberry Rhubarb Coffee Cake (continued)

Directions (continued)

  • minutes or until thickened. Remove from heat and set aside.
  • 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 13-in. x 9-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 rack to catch any juice
  • fruit spillovers.
  • Place coffee cake on middle rack; bake at 350° for 40-45 minutes.
  • Cool on a wire rack. Cut in squares. Yield: 16-20 servings.
Nutrition Facts: 1 serving (1 piece) equals 328 calories, 12 g fat (7 g saturated fat), 53 mg cholesterol, 285 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013