strawberry rhubarb coffee cake
I absolutely love strawberry and rhubarb. Incorporating the two for a delicious coffee cake that is so good.
No Image
prep time
20 Min
cook time
50 Min
method
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yield
12-16 serving(s)
Ingredients
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 cups chopped rhubarb
- 1 package ( 10 oz. ) frozen strawberried, thawed
- 2 tablespoons lemon juice
- CAKE
- 3 cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold butter
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- TOPPING
- 3/4 cup sugar
- 1/2 cup all purpose flour
- 1/4 cup cold butter
How To Make strawberry rhubarb coffee cake
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Step 1In a saucepan, combine sugar and cornstarch. Stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, cool.
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Step 2For Cake, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat the eggs, buttermilk and vanilla. Stir into crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13 x 9 x 2 inch baking pan. Spoon cooled filling over batter. Top with remaining butter.
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Step 3For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs, sprinkle over batter. Bake at 350 degrees for 45-50 minutes, or until golden brown. Cool on wire rack.
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Category:
Fruit Breakfast
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