Home Breads, Rolls & Pastries Bread Recipes Coffee Cakes

Strawberry Rhubarb Coffee Cake

Name: Strawberry Rhubarb Coffee Cake
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 20 servings.
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 large eggs, room temperature; 1 teaspoon vanilla extract; TOPPING:; 1/4 cup butter; 3/4 cup all-purpose flour; 3/4 cup sugar

20 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 40 min. + cooling

Makes

20 servings

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. —Dorothy Morehouse, Massena, New York

Strawberry Rhubarb Coffee Cake Recipe photo by Taste of Home

Next Recipe

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 large eggs, room temperature
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 2 minutes or until thickened. Remove from heat and set aside.
Preheat oven to 350°. 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 13x9-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 oven rack to catch any juice spillovers.
Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 piece: 328 calories, 12g fat (7g saturated fat), 53mg cholesterol, 285mg sodium, 51g carbohydrate (30g sugars, 2g fiber), 4g protein.