Strawberry Rhubarb Coffee Cake recipe

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Ingredients

⅔ cup sugar
⅓ 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
¾ cup sugar
½ cup all-purpose flour
¼ cup cold butter or margarine

Nutrition Info

506 calories
carbohydrate: 75.8 g
cholesterol: 82.7 mg
fat: 20.6 g
fiber: 1.9 g
protein: 6 g
saturatedFat: 12.6 g
servingSize: -
sodium: 306.5 mg
sugar: 42.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

12 servings

Recipe Note

Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch;it would probably be good with some nuts sprinkled on top.

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