Strawberry Rhubarb Coffee Cake Recipe

Strawberry Rhubarb Coffee Cake Recipe photo by Taste of Home

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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.

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Strawberry Rhubarb Coffee Cake Recipe

Prep: 45 min. Bake: 40 min.

Yield: 16-20 Servings

45 40 85

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 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.

Nutritional 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.

Originally published as Strawberry Rhubarb Coffee Cake in Country Woman March/April 1993, p29