Strawberry Rhubarb Coffee Cake

SUBMITTED BY: ARKBUCKS PHOTO BY: Jennifer

"Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top."

PREP TIME	40 Min
COOK TIME	45 Min
READY IN	1 Hr 25 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

INGREDIENTS

Filling
2/3 cup sugar
1/3 cup cornstarch
2 cups chopped rhubarb
1 (10 ounce) package frozen sliced strawberries, thawed
2 tablespoons lemon juice
Cake
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter or margarine
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Topping
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup cold butter or margarine

READ REVIEWS (12)

DIRECTIONS

Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice and let cool.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle over the batter. Bake in preheated oven for 45 to 50 minutes or until golden brown. Cool on a wire rack.

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REVIEWS

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Reviewed on Apr. 28, 2006 by CHARITYBOO

This recipe is truly wonderful. The cake turns out high and fluffy, and the strawberry/rhubarb contrast is wonderful!

13 users found this review helpful

Reviewed on Jul. 27, 2006 by COOKINGINHARROW

This cake has become my instant favourite.The tartness of the rubarb, does not make it overly sweet.The combination of the two fruits keeps the cake stay very moist, although it never lasts long enough to dry out.

4 users found this review helpful

Reviewed on Apr. 12, 2007 by Jennifer

I halved this recipe and then added a cup of milk instead of 1/2 cup. I also used fresh rhubarb from my garden. It wasn't enough, so I used more strawberries to make up the difference. I used 1/3rd whole wheat flour and 2/3rds white. It turned out light and fluffy and sweet and tangy. My 4-yr-old. said "This is the yummiest cake I've ever had." It will be come a spring favorite.

3 users found this review helpful

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