Real Recipes From Real Home Cooks ®

strawberry rhubarb coffee cake

Photo by: mersaydees
review
Private Recipe by
Annacia *
Moose Jaw, SK

If you don't have fresh rhubarb frozen will work well thus making it easy to enjoy this all year round.

yield 16 serving(s)
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For strawberry rhubarb coffee cake

  • FILLING
  • 4 1/2 c
    rhubarb, chopped
  • 24 oz
    strawberries, sliced (any other berries will work as well
  • 3 Tbsp
    lemon juice
  • 1 1/2 c
    sugar or splenda
  • 1/2 c
    cornstarch
  • CAKE
  • 3 c
    all-purpose flour
  • 1 c
    sugar or splenda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 1 c
    butter, softened
  • 1 c
    buttermilk
  • 2 lg
    eggs, slightly beaten
  • 1 tsp
    vanilla
  • TOPPING
  • 3/4 c
    sugar or splenda
  • 1/2 c
    flour
  • 1/4 c
    soft butter

How To Make strawberry rhubarb coffee cake

  • 1
    To make the filling -- combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally.
  • 2
    Add lemon juice, sugar and cornstarch and cook, stirring, for 5 minutes or until thickened. Cool.
  • 3
    To prepare the cake - - Combine flour, sugar, baking powder, and salt in large bowl. Cut in butter until mixture is crumbly.
  • 4
    Beat together buttermilk, eggs and vanilla; add to the flour mixture. Spread one half of the batter in greased 13x9 pan.
  • 5
    Spread fruit over batter. Spoon remaining batter in small mounds on top of filling.
  • 6
    To finish - - Mix topping ingredients until crumbly and sprinkle over the top.
  • 7
    Bake at 375 f for 45 minutes. Best when served slightly warm.
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