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Strawberry Rhubarb Coffee Cake
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
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
Serve
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