Strawberry Rhubarb Coffee Cake

20
Servings
25m
Prep Time
45m
Cook Time
1h 10m
Ready In


"Another winner from Taste of Home. This is like the marriage of Starbucks coffee cake and a strawberry rhubarb pie..."

Original recipe yields 20 servings
OK

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 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 & Variations


No special items needed.

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