Strawberry Rhubarb Coffee Cake Recipe

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Strawberry Rhubarb Coffee Cake

Lori Brown

By
@labrown64

I absolutely love strawberry and rhubarb. Incorporating the two for a delicious coffee cake that is so good.


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Rating:

Serves:

12-16

Prep:

20 Min

Cook:

50 Min

Ingredients

2/3 c
sugar
1/3 c
cornstarch
2 c
chopped rhubarb
1 pkg
( 10 oz. ) frozen strawberried, thawed
2 Tbsp
lemon juice

CAKE

3 c
all purpose flour
1 c
sugar
1 tsp
baking powder
1 tsp
baking soda
1 c
cold butter
2 large
eggs
1 c
buttermilk
1 tsp
vanilla extract

TOPPING

3/4 c
sugar
1/2 c
all purpose flour
1/4 c
cold butter

Directions Step-By-Step

1
In 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.
2
For 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.
3
For 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.

About this Recipe

Course/Dish: Fruit Breakfast