Strawberry Rhubarb Coffee Cake
First of all this recipe is TO DIE FOR!!! I made it last night, brought it to work today and people devoured it. This is just so good I have to make another one this weekend!
I made the recipe as is. Did not make any changes to it at all. I did read all the reviews before, hesitated on if I would add cinnamon to it or not (have made aunt Norma's rhubarb muffins from this site, which have cinnamon in the topping and they are delish!) but decided in the end to just try it as is. I'm glad I did because it really is perfect just the way it is. The texture of the cake is amazing, the filling is divine and the topping is perfect
My only advice, when you're making the filling, stir it constantly or it will most probably stick to the bottom of your saucepan even on medium heat. Frozen strawberries are watery enough that you don't need to add any water to it. The lemon juice won't make it too sour, don't worry about it. Like I said, the recipe is perfect as is.
The batter of the cake is really really thick. You did not do anything wrong, you did not forget any eggs, it's supposed to be that way. When assembling the cake, after spreading the filling, as one reviewer said, just take a spoon and drop dollops of the batter on top of the filling. It probably won't cover the whole filling, mine didn't, not even close, but you will add the crumble topping after and once it cooks, the cake will spread and you won't see any filling, it'll turn out great.
Thanks for this amazing recipe!
11 users found this review helpful
Jul. 19, 2013