RHUBARB STRAWBERRY COFFEE CAKE
--FILLING:--
3 c. fresh or frozen rhubarb
1 (16 oz.) pkg. frozen sliced
sweetened strawberries, thawed
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch
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. -- CAKE:--
3 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. butter or margarine
1 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla
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. --TOPPING:--
3/4 c. sugar
1/2 c. flour
1/4 c. butter or margarine
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.
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