strawberry rhubarb coffee cake

How To Make strawberry rhubarb coffee cake

• 1

  FILLING: In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes.
• 2

  Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stir constantly until thickened, remove from heat and set aside to COOL.
• 3

  STREUSEL: Combine brown sugar, cinnamon and nuts and mix well. Set aside.
• 4

  CAKE: Whisk all dry ingredients together and set aside.
• 5

  Cream butter and sugar with mixer about 5 minutes or until light and fluffy.
• 6

  Add vanilla and eggs one at a time, beat well after each addition.
• 7

  Add flour mixture to sugar mixture alternately with milk; begin and end with flour mixture.
• 8

  PAN PREP: Mix 1/4 cup sugar and 3 teaspoons cinnamon well. Spray bundt cake pan (14 cup capacity) well with cooking spray. Sprinkle cinnamon sugar mix into pan making sure you get the sides and bottoms covered well.
• 9

  Spoon 1/3 of the batter into prepared pan. Top with half of rhubarb filling being careful not to get the fruit too close to the pan sides, repeat with 1/3 of batter and last 1/2 of rhubarb filling and end with batter. Push the last layer of batter to edges to seal.
• 10

  Sprinkle streusel evenly over batter.
• 11

  Bake in preheated oven at 325 degrees for 1 hour or until tests done.
• 12

  Remove from oven. Let set 10 minutes and turn out onto serving plate. Cool completely. Prepare powdered sugar glaze and drizzle over cake or you may sprinkle sifted powdered sugar over the top.
• 13

  To serve, slice with a serrated knife. This has a very tender crumb and is soooo good! I hope you enjoy it:)
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