Strawberry Rhubarb Coffee Cake
flour, strawberries, buttermilk, rhubarb, butter, sugar, eggs, cornstarch, lemon juice, baking powder, baking soda, vanilla
Ingredients
2/3 cup sugar 1/3 cup cornstarch 2 cups chopped rhubarb 1 (10 ounce) package frozen sliced strawberries, thawed 2 tablespoons lemon juice
3 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 cup cold butter or margarine 2 eggs 1 cup buttermilk 1 teaspoon vanilla extract
3/4 cup sugar 1/2 cup all-purpose flour 1/4 cup cold butter or margarine
Directions for Strawberry Rhubarb Coffee Cake Recipe
Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan. Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter. In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter. Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Read the full directions on Allrecipes.com
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Servings
12 servings
Tags
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