Strawberry Rhubarb Coffee Cake

Annacia *

By
@Annacia

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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Rating:

Comments:

Serves:

16

Prep:

25 Min

Cook:

45 Min

Method:

Bake

Ingredients

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 large
eggs, slightly beaten
1 tsp
vanilla

TOPPING

3/4 c
sugar or splenda
1/2 c
flour
1/4 c
soft butter

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Canadian
Dietary Needs: Vegetarian, Soy Free