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Strawberry Rhubarb Coffee Cake

By: Benita Thomas

"We have a rhubarb patch, so I'm always looking for recipes featuring this 'fruit'. I've served this coffee cake to people who say they don't like rhubarb, and they've always told me how much they enjoyed it."

Rate/Review | Read Reviews (34)

Prep Time:
20 Min

Cook Time:
45 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 15 servings

Ingredients

2/3 cup sugar
1/3 cup cornstarch
2 cups chopped fresh or frozen rhubarb
1 (10 ounce) package frozen sweetened sliced strawberries, thawed
2 tablespoons lemon juice
CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup cold butter
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

Directions

In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
For cake,in a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened.
Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon cooled filling over batter. Top with remaining batter.
For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake at 350 degrees F for 45-50 minutes or until golden brown. Cool on a wire rack.