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| Rhubarb-Strawberry Coffee Cake submitted by Mom Johnson |
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Description
This is a delightful version of the strawberry-rhubarb combination. Serve slightly warm.
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Directions
In a mixing bowl stir together the 3 cups flour, the 1 cup sugar, the soda, baking powder, and 1 tsp. salt. Cut in the 1 cup butter to make fine crumbs. Beat together buttermilk, eggs and vanilla. Add to dry ingredients. Stir to moisten. Spread HALF the batter in a greased 9x13 inch baking pan. Spread the cooled filling over the batter in pan. Spoon remaining batter over filling in small mounds. Combine remaining sugar and flour; cut in 1/4 cup butter to fine crumbs. Sprinkle crumbs over batter in pan. Bake at 350 degrees for 40-45 minutes. Makes 12-15 servings.
Rhubarb Filling: In a saucepan combine 3 cups fresh or one 13oz. package frozen unsweetened rhubarb, cut in 1 inch pieces and one 16 oz. package frozen sliced sweetened strawberries, thawed. Cook fruit, covered for about 5 minutes. Add 2 T. lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch; add to rhubarb mixture and cook till thickened about 4-5 minutes. Let cool.
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Printable Version
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Ingredients
 3 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 cup butter
1 cup buttermilk
2 slightly beaten eggs
1 tsp. vanilla
1 recipe rhubarb filling (recipe follows)
3/4 cup sugar
1/2 cup flour
1/4 cup butter
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