This is a print preview of "Rhubarb Strawberry Coffee Cake" recipe.

Rhubarb Strawberry Coffee Cake Recipe
by Global Cookbook

Rhubarb Strawberry Coffee Cake
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 12

Ingredients

  • 3 c. Fresh or possibly frzn rhubarb
  • 16 ounce Frzn sliced sweetened strawberries, thawed
  • 2 Tbsp. Lemon juice
  • 1 c. Sugar
  • 1/3 c. Cornstarch
  • 3 c. Flour
  • 1 c. Sugar
  • 1 tsp Baking soda
  • 1 tsp Baking pwdr
  • 1 tsp Salt
  • 1 c. Butter or possibly margarine
  • 1 c. Buttermilk
  • 2 x Large eggs, slightly beaten
  • 1 tsp Vanilla
  • 3/4 c. Sugar
  • 1/2 c. Flour
  • 1/4 c. Butter or possibly margarine

Directions

  1. In a saucepan, combine rhubarb, cut in 1 inch pcs and add in strawberries.
  2. Cook, covered, about 5 min. Add in lemon juice. Combine the sugar and cornstarch. Add in to rhubarb mix. Cook and stir 4 to 5 min or possibly till thickened and bubbly. Cold. In mixing bowl, stir together flour, sugar, baking soda, baking pwdr and salt. Cut in butter or possibly margarine till it resembles fine crumbs. Beat together buttermilk, Large eggs and vanilla. Add in to the dry ingredients. Stir to moisten. Spread half the batter in a greased 13 x 9 x 2 inch pan. Spread the cooled filling over the batter in pan.
  3. Spoon remaining batter in small mounds atop the filling. Combine the sugar and flour. Cut in butter or possibly margarine to make fine crumbs. Sprinkle crumbs over the batter in pan. Bake at 350 degrees for 40 to 45 min.
  4. Serves 12to 15.
  5. Rhubarb Compendium