Archive for the ‘Strawberry Rhubarb Coffee Cake’ Category

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!



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


1/4 butter

3/4 C sugar

1/2 flour


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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