Strawberry Rhubarb Coffee Cake Wednesday, June 10, 2009



3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 quart fresh strawberries, mashed
2 TBSP lemon juice
1 cup sugar
1/3 cup cornstarch


3 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, cut into pieces
1 1/2 cups buttermilk
2 eggs
1 tsp vanilla


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 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 deg for 40-45 minutes. Cool in pan. Cut in squares.


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