Strawberry Rhubarb Coffee Cake
Big taste cake that never fails to satisfy.
3 cups sliced fresh or frozen rhubarb
2 quart fresh strawberries, mashed
2 tbs lemon juice
1 cup sugar
1/3 cup cornstarch
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup cold butter cut into pieces
1 ½ cups buttermilk
1 tsp vanilla
¼ cup butter
¾ cup flour
In a saucepan combine rhubarb, strawberries and lemon juice.
Cover and cook over a medium heat for 5 minutes.
Combine the sugar and cornstarch, stir into the saucepan. Bring to the boil, stirring constantly until thickened, remove from heat and set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter until mixture resembles coarse crumbs.
Beat the buttermilk, eggs and vanilla, stir into crumb mixture.
Spread half of the batter evenly into a greased 13x9 baking pan, spread filling on top drop remaining batter by tablespoonfuls over filling.
For topping melt butter in a saucepan, stir in flour and sugar until mixture resembles coarse crumbs, sprinkle over batter.
Bake at 350 for 40-50 minutes
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