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Title: Rhubarb-Strawberry Coffee Cake
Categories: Cake Fruit
Yield: 1 Cake
| RHUBARB FILLING | ||
| 3 | c | Fresh rhubarb; in 1" pieces |
| 16 | oz | Strawberries |
| 2 | ts | Lemon juice |
| 1 | c | Sugar |
| 1/3 | c | Cornstarch |
| CAKE | ||
| 3 | c | Flour |
| 1 | c | Sugar |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 | c | Butter |
| 1 | c | Buttermilk |
| 2 | Eggs; slightly beaten | |
| 1 | ts | Vanilla |
| 3/4 | c | Sugar; (additional) |
| 2 | tb | Flour; (additional) |
| 1/4 | c | Butter; (additional) |
Prepare Filling:
Cook rhubarb and starwberries, covered, about 5 minutes. Add the lemon juice; combine the sugar and cornstarch and add to the rhubarb mixture. Cook and stir 4 to 5 minutes until thick and bubbly. Set aside to cool while you prepare the cake batter.
Prepare cake:
In a mixing bowl, stir together the flour, sugar, soda, salt, and powder. Cut in the cup of 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 13 x 9 x 2 pan. Spread cooled filling over batter. Put remaining batter in small mounds on top of filling.
Combine remaining sugar and flour; cut in the 1/4 cup butter to make fine crumbs. Sprinkle crumbs over the batter. Bake at 350 F for 40 to 45 minutes.
Serves 12 to 15.
Source unknown; MMed by Dave Sacerdote, 4/96
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