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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Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1Preheat oven to 350 degrees. Grease and flour a 13X9 baking pan.

2To 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.

3Combine sugar and cornstarch. Stir into berries and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.

4In 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.)

5In 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.

6Spread half the batter into prepared pan. Spoon filling on top, spread evenly (be gentle). Spoon remaining batter over the filling.

7Combine butter, flour and sugar for topping. You want a crumb mixture. Sprinkle this on top of the coffee cake.

8Bake 40-50 minutes. Be careful not to undercook. I bake mine 50 minutes.
Cool, cut, serve and refrigerate if you have left overs.

About this Recipe