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strawberry rhubarb coffee cake

(1 rating)
DeLishus avatar
Recipe by
Michele Wallace
@DeLishus
West Bend, WI

This is a great alternative breakfast dessert on the weekends with a extra large cup of capuccino or a latte.

►
(1 rating)
yield 12 generous pieces
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For strawberry rhubarb coffee cake

  • filling
  • 3 c
    sliced fresh or frozen rhubarb
  • 2 qt
    fresh strawberries mashed
  • 2 Tbsp
    lemon juice
  • 1 c
    sugar
  • 1/3 c
    cornstarch
  • cake
  • 3 c
    flour
  • 1 c
    sugar
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    butter, cut into pieces
  • 1 1/2 c
    buttermilk
  • 2 lg
    eggs
  • 1 tsp
    vanilla
  • topping
  • 1/4 c
    butter
  • 3/4 c
    flour
  • 3/4 c
    sugar

How To Make strawberry rhubarb coffee cake

  • 1
    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, stirring constantly until thickened; remove from heat and set aside.
  • 2
    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 13X9X2 inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoons over filling.
  • 3
    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 juicy fruit spillover. Place coffee cake on middle rack. Bake at 350 degrees for 40-45 minutes. Cool in pan. Cut into squares.
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