Printable | Taste of Home

Strawberry Rhubarb Coffee Cake

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

Printed from tasteofhome.com Jul 25, 2008

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Strawberry Rhubarb Coffee Cake cont.

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

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
minutes or until thickened. Remove from heat and set aside. In a

Printed from tasteofhome.com Jul 25, 2008

Strawberry Rhubarb Coffee Cake

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. x 2-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 in pan. Cut
in squares.

Yield: 16-20 servings.