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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1To make the filling --

combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally.
2Add lemon juice, sugar and cornstarch and
cook, stirring, for 5 minutes or until thickened.

Cool.
3To prepare the cake - -

Combine flour, sugar, baking powder, and salt in large bowl. Cut in butter until mixture is crumbly.
4Beat together buttermilk, eggs and vanilla; add to the flour mixture.

Spread one half of the batter in greased 13x9 pan.
5Spread fruit over batter.

Spoon remaining batter in small mounds on top of filling.
6To finish - -

Mix topping ingredients until crumbly and sprinkle over the top.
7Bake 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