Coffee Cake with Gooey Rhubarb-Strawberry Filling
Recipe: #10287
August 11, 2013
Categories: Desserts, Cakes, Strawberry, Rhubarb, Baby Shower, Birthday, Brunch, Christmas Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Potluck, Oven Bake, more
"This cake is one of our favorite cakes the filling makes this cake special! The filling yields about 4-5 cups, any left over filling can be frozen, thawed and used in your favorite recipes!"
Original is 12-14 servings
Ingredients
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- RHUBARB FILLING
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Nutritional
- Serving Size: 1 (227.8 g)
- Calories 530.2
- Total Fat - 21.8 g
- Saturated Fat - 13 g
- Cholesterol - 87.8 mg
- Sodium - 536.1 mg
- Total Carbohydrate - 80.9 g
- Dietary Fiber - 5.4 g
- Sugars - 48.2 g
- Protein - 7.3 g
- Calcium - 112.8 mg
- Iron - 1.6 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Prepare Rhubarb filling: in a medium saucepan combine 4 cups fresh rhubarb, sliced and 4 cups hulled fresh whole strawberries, cut in half. Cook fruit covered about 4 to 5 minutes. Add fresh lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch; add to the rhubarb mixture. Cook and stir 4-5 minutes until thickened and bubbly. Use an immersion blender to blend fruit. if desired. Cool.
Step 2
For coffee cake: in a large bowl stir together the 3 cups flour, 1 cup sugar, the baking soda, baking powder, and salt. Cut in butter until mixture resembles fine crumbs.
Step 3
In a small bowl combine the eggs, buttermilk or sour milk and vanilla; add to flour mixture. Stir to moisten.
Step 4
Spread half the batter in a greased 13 x 9 baking dish.
Step 5
Spread cooled filling over batter in pan.
Step 6
Spoon remaining batter in small mounds over filling.
Step 7
In a small bowl combine the 1/2 cup sugar and the 1/2 cup flour. Cut in the 1/4 cup butter until mixture resembles fine crumbs. Sprinkle crumb over batter in pan.
Step 8
Bake in a preheated 350 oven for 40-45 minutes or until golden brown.
Step 9
Serve warm.
Tips
No special items needed.
2 Reviews
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