Strawberry & Rhubarb Coffee Cake Recipe

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STRAWBERRY & RHUBARB COFFEE CAKE

Mary Louise

By
@BlueRibbonBaking

Jim & I love rhubarb. This recipe is from 'my go to book' when I cook with rhubarb, "The Joy of Rhubarb".
I love this coffee cake, because it is different that a lot of the traditional rhubarb coffee cake recipes.
This is a 'keeper' recipe!


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Prep:

20 Min

Cook:

50 Min

Ingredients

3 c
rhubarb, chopped (i like small pieces)
1 qt
fresh or frozen strawberries, mashed
1
lemon juice, fresh (the juice of one lemon)
1 c
sugar
1/3 c
cornstarch
batter:
3 c
all purpose flour
1 c
sugar
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1 c
cold butter, cut into chunks
1 1/2 c
buttermilk
2
eggs
1 tsp
real vanilla extract
topping:
1/4 c
cold butter cut up
3/4 c
flour
3/4 c
sugar

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour a 13X9 baking pan.
2
To make filling cover and cook rhubarb, strawberries and lemon juice in a large sauce pan. Cook over medium heat for 5 minutes, stirring so is does not burn.
3
Combine sugar and cornstarch. Stir into berries and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
4
In a large mixing bowl add flour, sugar, baking powder, baking soda, and salt. Cut in butter until course crumbs form like pie crust.
NOTE:
(I use my food processor. I pulse it a few times until it resembles pie crust.)
5
In a separate bowl beat buttermilk, eggs and vamilla until light in color. Stir into crumb mixture. DO NOT OVER MIX. Stir to combine wet and dry ingredients.
6
Spread half the batter into prepared pan. Spoon filling on top, spread evenly (be gentle). Spoon remaining batter over the filling.
7
Combine butter, flour and sugar for topping. You want a crumb mixture. Sprinkle this on top of the coffee cake.
8
Bake 40-50 minutes. Be careful not to undercook. I bake mine 50 minutes.
Cool, cut, serve and refrigerate if you have left overs.

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