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If you love the tangy zip of rhubarb and the tangy sweet juiciness of strawberries then you just might like this coffee cake as much as we do!

Ingredients:

Filling:

3 C cubed rhubarb

16 oz fresh cut strawberries

2 TBSP lemon juice

1 C sugar

1/3 C cornstarch

Coffee cake:

3 C flour

1 C sugar

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 C butter, softened

2 eggs, whipped

1 TBSP lemon juice

1 C milk

1 tsp vanilla

Topping:

1/4 butter

3/4 C sugar

1/2 flour

Directions:

Grease a 10.5 X 14.5 baking pan (9×13 will work but you will have to bake 5-7 mins. longer and cake will be thick.)

Preheat oven to 350•.

Prepare coffee cake filling by cooking rhubarb and strawberries in medium saucepan  covered, over low heat for 4-5 minutes, stirring occasionally. Add lemon juice, sugar & cornstarch and increase heat to medium stirring constantly while cooking an additional 4-5 minutes and consistency becomes thick and creamy.  Remove from burner and cool.

Meanwhile in large bowl combine the first five ingredients of the cake mixture (flour, sugar, salt, baking soda & baking powder) mix together well and cut in butter.  Whip your two eggs together in a liquid measuring cup and add the remaining wet ingredients to the liquid measuring cup (lemon juice, milk & vanilla) and whip together.  Stir this into flour mixture.

Spread a little more than 1/2 of your cake batter into your greased pan.  Spread rhubarb/strawberry filling evenly on top.  Spoon the rest of the cake batter on to in little dollops scattered across the top.

For topping melt the 1/4 cup butter.  While it’s melting mix together your sugar and flour and then stir into melted flour.  Sprinkle on top of coffee cake and bake for 40-45 minutes.

Enjoy!  Tastes delicious warm with vanilla ice cream!!!

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