Strawberry rhubarb coffee cake

Yield: 6 servings

Measure 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

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

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