Strawberry rhubarb coffee cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sliced fresh or frozen rhubarb, 1 inch pieces |
| 1 | Qt. Fresh strawberries, mashed | |
| 2 | tablespoons | Lemon juice |
| 1 | cup | Sugar |
| ⅓ | cup | Cornstarch |
| Cake: | ||
| 3 | cups | All-purpose flour |
| 1 | cup | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Butter or margarine, cut into pieces |
| 1½ | cup | Buttermilk |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| Topping: | ||
| ¼ | cup | Butter or margarine |
| ¾ | cup | All-purpose flour |
| ¾ | cup | Sugar |
Directions
Filling:
In a large saucepan combine rhubarb, strawberries and lemon juice.
Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling.
For topping: Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs.
Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings.
SOURCE: *Dorothy Morehouse, Massena, NY, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93 Submitted By ROBERT MILES On 04-04-95