STRAWBERRY & RHUBARB COFFEE CAKE

Strawberry & Rhubarb Coffee Cake Recipe

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Mary Louise

By
@BlueRibbonBaking

Jim & I love rhubarb. This recipe is from 'my go to book' when I cook with rhubarb, "The Joy of Rhubarb".
I love this coffee cake, because it is different that a lot of the traditional rhubarb coffee cake recipes.
This is a 'keeper' recipe!

Rating:

★★★★★ 1 vote

Comments:
Prep:
20 Min
Cook:
50 Min

Ingredients

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  • 3 c
    rhubarb, chopped (i like small pieces)
  • 1 qt
    fresh or frozen strawberries, mashed
  • 1
    lemon juice, fresh (the juice of one lemon)
  • 1 c
    sugar
  • 1/3 c
    cornstarch
  • ·
    batter:
  • 3 c
    all purpose flour
  • 1 c
    sugar
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    cold butter, cut into chunks
  • 1 1/2 c
    buttermilk
  • 2
    eggs
  • 1 tsp
    real vanilla extract
  • ·
    topping:
  • 1/4 c
    cold butter cut up
  • 3/4 c
    flour
  • 3/4 c
    sugar

How to Make STRAWBERRY & RHUBARB COFFEE CAKE

Step-by-Step

  1. Preheat oven to 350 degrees. Grease and flour a 13X9 baking pan.
  2. To make filling cover and cook rhubarb, strawberries and lemon juice in a large sauce pan. Cook over medium heat for 5 minutes, stirring so is does not burn.
  3. Combine sugar and cornstarch. Stir into berries and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
  4. In a large mixing bowl add flour, sugar, baking powder, baking soda, and salt. Cut in butter until course crumbs form like pie crust.
    NOTE:
    (I use my food processor. I pulse it a few times until it resembles pie crust.)
  5. In a separate bowl beat buttermilk, eggs and vamilla until light in color. Stir into crumb mixture. DO NOT OVER MIX. Stir to combine wet and dry ingredients.
  6. Spread half the batter into prepared pan. Spoon filling on top, spread evenly (be gentle). Spoon remaining batter over the filling.
  7. Combine butter, flour and sugar for topping. You want a crumb mixture. Sprinkle this on top of the coffee cake.
  8. Bake 40-50 minutes. Be careful not to undercook. I bake mine 50 minutes.
    Cool, cut, serve and refrigerate if you have left overs.

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About STRAWBERRY & RHUBARB COFFEE CAKE





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