posted by DawnO 05-18-103 2:04 PM
Strawberry Rhubarb Coffee Cake
Filling:
3 cps fresh rhubarb cut in 1" pieces
1 Qt fresh strawberries mashed
2 Tbs lemon juice
1 cp sugar
1/3 cp cornstarch
Cake:
3 cps four
1 cp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cp cold butter cut up
1 1/2 cps butter milk
2 eggs
1 tsp vanilla
dash of nutmeg (optional)
Topping:
1/4 cp butter
3/4 cp flour
3/4 cp sugar
Filling: In a large sauce pan combine rhubarb and strawberries cover and cook for 5 min. Mix sugar and cornstarch together. Then combine with strawberries and rhubarb. Bring to a boil stirring constantly until thick. Remove from heat and let cool to room temp.
Cake: In a large bowl mix together flour, nutmeg, sugar, baking powder, soda and salt. Cut butter into dry ingredients until course crumbs. Beat together buttermilk, eggs and vanilla. Stir into dry mix just enough to moisten.
Spread half the batter in a 13x9 pan. Spread the cooled rhubarb mixture over the top being careful not to mix with the batter. Drop large spoonfuls of remaining batter over the top of the strawberry rhubarb mixture.
Topping: Melt the butter stir in the flour and sugar until coarse crumbs then sprinkle over the top. Bake 350 for 40-45 min.
* place a cookie sheet covered with foil underneath the cake pan to catch any overspills