Strawberry Rhubarb Coffee cake
Ingredients
Filling
- 3 cups rhubarb fresh or frozen, sliced
- 2 quarts strawberries fresh, mashed
- 2 tbs lemon juice
- 1 cup sugar
- 1/3 cup cornstarch
Cake
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter cold, cut into pieces
- 1 1/2 cups buttermilk
- 2 eggs
- 1 tsp vanilla
Topping
- 1/4 cup butter
- 3/4 cup flour
- 3/4 cup sugar
Instructions
- In a saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat for 5 minute. 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 13x9 baking pan, spread filling on top drop remaining batter by tablespoonsfull over filling.
- For topping melt butter in a saucepan, stir in flour and sugar until mixture resembles coarse crumbs, sprinkle over batter. Bake at 350 for 40-50 minutes
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