strawberry rhubarb coffee cake
(1 rating)
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I absolutely love strawberry and rhubarb. Incorporating the two for a delicious coffee cake that is so good.
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(1 rating)
yield
12 -16
prep time
20 Min
cook time
50 Min
Ingredients For strawberry rhubarb coffee cake
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2/3 csugar
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1/3 ccornstarch
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2 cchopped rhubarb
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1 pkg( 10 oz. ) frozen strawberried, thawed
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2 Tbsplemon juice
- CAKE
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3 call purpose flour
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1 csugar
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1 tspbaking powder
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1 tspbaking soda
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1 ccold butter
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2 lgeggs
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1 cbuttermilk
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1 tspvanilla extract
- TOPPING
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3/4 csugar
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1/2 call purpose flour
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1/4 ccold butter
How To Make strawberry rhubarb coffee cake
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1In a saucepan, combine sugar and cornstarch. Stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, cool.
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2For Cake, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat the eggs, buttermilk and vanilla. Stir into crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13 x 9 x 2 inch baking pan. Spoon cooled filling over batter. Top with remaining butter.
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3For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs, sprinkle over batter. Bake at 350 degrees for 45-50 minutes, or until golden brown. Cool on wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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