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Rhubarb Strawberry Coffee Cake




Source of Recipe


internet


List of Ingredients




1 lb rhubarb cut into 1 inch pieces (4 cups)
2 pints strawberries, sliced (4 cups)
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
3 cups flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg
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

Recipe



Combine rhubarb and strawberries in 2 quart saucepan. Cook, covered, over
medium heat 5 minutes. Stir in lemon juice. Combine 1 cup sugar and
cornstarch. Stir into rhubarb. Cook and stir over medium heat until thickened,
about 2 minutes. Cool. Grease 9x13 inch pan. Preheat oven to 350 degrees.
Combine flour, ¾ cup sugar, soda, baking powder, salt and nutmeg in large
bowl, cut in 1 cup butter. Combine buttermilk, eggs and vanilla, stir into dry
ingredients, spread half of batter in greased pan. Spread cooled filling over
batter. Drop remaining batter by spoonfuls over filling Combine ¾ cup sugar
and ½ cup flour, cut in ¼ cup butter until mixture resembles fine crumbs.
Sprinkle crumbs over batter. Bake until coffee cake tests done with tooth pick,
50 to 55 minutes. Cut into squares, serve warm or cold. Serves 12 to 15.