Strawberry Rhubarb Coffee Cake
TOTAL TIME: Prep: 45 min. Bake: 40 min. + cooling
YIELD: 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
Ingredients
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FILLING:
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3 cups sliced fresh or frozen rhubarb (1-inch pieces)
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1 quart fresh strawberries, mashed
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2 tablespoons lemon juice
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1 cup sugar
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1/3 cup cornstarch
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CAKE:
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3 cups all-purpose flour
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1 cup sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup butter, cut into pieces
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1-1/2 cups buttermilk
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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TOPPING:
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1/4 cup butter
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3/4 cup all-purpose flour
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3/4 cup sugar
Directions
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1.
In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat 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.
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2.
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.
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3.
Spread half the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.
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4.
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.
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5.
Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.
Nutrition Facts
1 piece: 328 calories, 12g fat (7g saturated fat), 53mg cholesterol, 285mg sodium, 51g carbohydrate (30g sugars, 2g fiber), 4g protein.
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