Strawberry Rhubarb Coffee Cake
Recipe: #36423
February 06, 2021
Categories: Desserts, Cakes, Strawberry, Rhubarb, Scandinavian, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"Another winner from Taste of Home. This is like the marriage of Starbucks coffee cake and a strawberry rhubarb pie..."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (122.5 g)
- Calories 322.2
- Total Fat - 13.3 g
- Saturated Fat - 7.9 g
- Cholesterol - 53.4 mg
- Sodium - 269.7 mg
- Total Carbohydrate - 48.9 g
- Dietary Fiber - 3 g
- Sugars - 29.5 g
- Protein - 4.7 g
- Calcium - 72.9 mg
- Iron - 1 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the rhubarb, strawberries and lemon juice in a large saucepan. Stir to combine. Cover and cook over medium heat about 5 minutes. In a small bowl, mix the sugar and cornstarch. Stir into saucepan. Bring to a boil, reduce heat, cook and stir 2 minutes or until thickened. Remove from heat and set aside.
Step 2
Lay a piece of foil on the bottom rack of your oven, to catch any spillovers. Preheat oven to 350°. Grease a 13x9 inch baking pan and set aside.
Step 3
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.
Step 4
In a separate bowl, beat the buttermilk, eggs and vanilla. Stir into the crumb mixture.
Step 5
Spread half of the batter evenly into the prepared pan. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over the filling.
Step 6
For topping, melt the butter in a saucepan over low heat. Remove from heat and stir in the flour and sugar until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
Step 7
Place the baking pan on the middle rack of the oven and bake 40-45 minutes. Remove from oven and cool on a wire rack.
Tips
No special items needed.
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