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 caloriescarbohydrate: 75.8 gcholesterol: 82.7 mgfat: 20.6 gfiber: 1.9 gprotein: 6 gsaturatedFat: 12.6 gservingSize: -sodium: 306.5 mgsugar: 42.8 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Rhubarb Coffee Cake
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
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.
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.
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.