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
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

Printed from tasteofhome.com Jul 25, 2008

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Strawberry Rhubarb Coffee Cake cont.

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 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.