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strawberry & rhubarb coffee cake

(1 RATING)
104 Pinches
BlueRibbonBaking avatar
Marshfield, WI
Updated on Jun 27, 2011

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!

prep time 20 Min
cook time 50 Min
method ---
yield

Ingredients

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

How To Make strawberry & rhubarb coffee cake

  • Step 1
    Preheat oven to 350 degrees. Grease and flour a 13X9 baking pan.
  • Step 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.
  • Step 3
    Combine sugar and cornstarch. Stir into berries and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
  • Step 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.)
  • Step 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.
  • Step 6
    Spread half the batter into prepared pan. Spoon filling on top, spread evenly (be gentle). Spoon remaining batter over the filling.
  • Step 7
    Combine butter, flour and sugar for topping. You want a crumb mixture. Sprinkle this on top of the coffee cake.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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Category: Cakes
Category: Sweet Breads

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