Karensrecipes.comHealthy, fun, & tasty!  
Login to view your Recipe BoxLogin to view your Recipe BoxRegister for news/updates and your very own Recipe BoxYour Recipe BoxNeed help? Click here!
View Recipes Basics Meats Themese Desserts

Search Recipes:
Recipe Categories
  Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup
  Beef, Chicken, Pasta, Pork, Seafood, Vegetarian
  Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie
  Christmas, Fondue, Holiday, Mexican, Thanksgiving

MainRecipesCake | Rhubarb-Strawberry Coffee Cake

   Rhubarb-Strawberry Coffee Cake submitted by Mom Johnson
This is a delightful version of the strawberry-rhubarb combination. Serve slightly warm.

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.

Send to a Friend
Printable Version

v 3 cups flour
v 1 cup sugar
v 1 tsp. baking soda
v 1 tsp. baking powder
v 1 cup butter
v 1 cup buttermilk
v 2 slightly beaten eggs
v 1 tsp. vanilla
v 1 recipe rhubarb filling (recipe follows)
v 3/4 cup sugar
v 1/2 cup flour
v 1/4 cup butter

Site Credits :: Legal :: Privacy Notice