strawberry rhubarb coffee cake
If you don't have fresh rhubarb frozen will work well thus making it easy to enjoy this all year round.
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yield
16 serving(s)
prep time
25 Min
cook time
45 Min
method
Bake
Ingredients For strawberry rhubarb coffee cake
- FILLING
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4 1/2 crhubarb, chopped
-
24 ozstrawberries, sliced (any other berries will work as well
-
3 Tbsplemon juice
-
1 1/2 csugar or splenda
-
1/2 ccornstarch
- CAKE
-
3 call-purpose flour
-
1 csugar or splenda
-
1 tspbaking powder
-
1 tspsalt
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1 cbutter, softened
-
1 cbuttermilk
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2 lgeggs, slightly beaten
-
1 tspvanilla
- TOPPING
-
3/4 csugar or splenda
-
1/2 cflour
-
1/4 csoft butter
How To Make strawberry rhubarb coffee cake
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1To make the filling -- combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally.
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2Add lemon juice, sugar and cornstarch and cook, stirring, for 5 minutes or until thickened. Cool.
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3To prepare the cake - - Combine flour, sugar, baking powder, and salt in large bowl. Cut in butter until mixture is crumbly.
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4Beat together buttermilk, eggs and vanilla; add to the flour mixture. Spread one half of the batter in greased 13x9 pan.
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5Spread fruit over batter. Spoon remaining batter in small mounds on top of filling.
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6To finish - - Mix topping ingredients until crumbly and sprinkle over the top.
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7Bake at 375 f for 45 minutes. Best when served slightly warm.
- 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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