Rhubarb strawberry coffee cake

12 Servings

Ingredients

Quantity Ingredient
3 cups Fresh or frozen rhubarb
16 ounces Frozen sliced sweetened strawberries; thawed
2 tablespoons Lemon juice
1 cup Sugar
⅓ cup Cornstarch
3 cups Flour
1 cup Sugar
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
1 cup Butter or margarine
1 cup Buttermilk
2 Eggs; slightly beaten
1 teaspoon Vanilla
¾ cup Sugar
½ cup Flour
¼ cup Butter or margarine

Directions

FILLING

CAKE

TOPPING

In a saucepan, combine rhubarb, cut in 1 inch pieces and add strawberries.

Cook, covered, about 5 minutes. Add lemon juice. Combine the sugar and cornstarch. Add to rhubarb mixture. Cook and stir 4 to 5 minutes or until thickened and bubbly. Cool. In mixing bowl, stir together flour, sugar, baking soda, baking powder and salt. Cut in butter or margarine until it resembles fine crumbs. Beat together buttermilk, eggs and vanilla. Add to the dry ingredients. Stir to moisten. Spread half the batter in a greased 13 x 9 x 2 inch pan. Spread the cooled filling over the batter in pan.

Spoon remaining batter in small mounds atop the filling. Combine the sugar and flour. Cut in butter or margarine to make fine crumbs. Sprinkle crumbs over the batter in pan. Bake at 350 degrees for 40 to 45 minutes. Serves 12 to 15.

Rhubarb Compendium Source: Contributed by rfoster@... (Robert Foster) on 14 Oct 1996 08:22:19 -0500 to newsgroup rec.food.recipes Source: downloaded from the Rhubarb Compendium on March 29, 1998

Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 30, 1998

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