Strawberry Rhubarb Coffee Cake Recipe

Strawberry Rhubarb Coffee Cake Recipe

Yield: 16 Servings
Recipe by luhu.jp

Ingredients:
3 cup: Sliced fresh or frozen rhubarb, 1 inch pieces
1 Qt.: Fresh strawberries, mashed
2 tbsp: Lemon juice,
1 cup: Sugar,
1/3 cup: Cornstarch,
Cake:,
3 cup: All-purpose flour,
1 cup: Sugar,
1 tsp: Baking powder,
1 tsp: Baking soda,
1/2 tsp: Salt,
1 cup: Butter or margarine, cut into pieces
1 1/2 cup: Buttermilk,
2: Eggs,
1 tsp: Vanilla extract,
Topping:,
1/4 cup: Butter or margarine,
3/4 cup: All-purpose flour,
3/4 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 from luhu.jp