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Strawberry Rhubarb Coffee Cake

Source of Recipe

Azlinda


List of Ingredients

3 C. all-purpose flour
1 C. granulated 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 extract
1 recipe Rhubarb Filling
3/4 C. granulated sugar
1/2 C. flour
1/4 C. butter or margarine


Strawberry Rhubarb Filling:
3 C. fresh or 13 oz. frozen unsweetened rhubarb, cut into 1-inch pieces
2 T. lemon juice
1 C. sugar
1 (16 oz.) pkg. frozen sliced, sweetened strawberries, thawed
1/3 C. cornstarch

In saucepan, combine rhubarb and strawberries. Cook 5 minutes; add lemon juice. Combine sugar and cornstarch. Add to rhubarb mixture; cook and stir 4 to 5 minutes until thick. Cool.




Recipe

In mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking soda, baking powder and salt; cut in butter or margarine to fine crumbs. Beat together buttermilk, eggs and vanilla extract; add to dry ingredients. Stir to moisten. Spread half batter in greased 13 x 9 x 2-inch baking pan. Spoon remaining batter in small mounds atop filling.

Combine remaining sugar and flour; cut in 1/4 cup butter to fine crumbs. Sprinkle crumbs over batter in pan. Bake at 350ºF for 40 to 45 minutes. Makes 12 to 15 servings.