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Strawberry Rhubarb Coffee Cake

 
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152

Strawberry Rhubarb Coffee Cake recipe

Yield

16

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

3 cups rhubarb
1 inch pieces, fresh or frozen
*
1 quart strawberries
fresh, mashed
*
2 tablespoons lemon juice
1 cup sugar
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
1 ½ cups buttermilk
2 large eggs
1 teaspoon vanilla extract
Topping
¼ cup butter
or margarine
¾ cup all-purpose flour
¾ cup sugar

Directions

Then we put it in the fridge...

FILLING:

These are the ingredients for making the strawberry and rhubarb filling.

Prepare the 1 quart of the strawberries...
Mash the strawberries with a fork in a large bowl...

In a large saucepan combine rhubarb, strawberries and lemon juice.

Now let's get all in one pot...
Cover and cook over medium heat about 5 minutes.

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.

After 5 minutes, add the sugar mixture into the pot...
Stirring constantly until thickened, remove from heat, cover 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.

Here we have all the dry ingredients together in a large bowl...
Pour into the 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.

Spread half of the batter evenly into he prepared baking dish...
Carefully spread filling on top...

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.

drop remaining batter by tablespoonfuls over filling.
Sprinkle the prepared topping evenly over batter, and lay foil on lower rack to catch any juicy fruit spillovers.

Bake at 350 degrees, for 40 to 45 minutes. Cool in pan. Cut into squares.

Bake at 350 degrees, for 40-45 minutes...

 

* not incl. in nutrient facts

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Comments

Trine sweets2share
Norway
 接近 9 年 ago

This look so yummy. I like your step-by-step..
I have to wait unil july for the strawberries and august for the rubarb. But this I will deff try :)

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 39635% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 244mg 10%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 10% Vitamin C 2%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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