Rhubarb Strawberry Coffee Cake
By: Helen Pitlick
Published: Friday, December 4, 2009 - 12:06am

Ingredients




Filling

3/4 cup fresh or frozen rhubarb
3/4 cup strawberries
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch
Batter

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter or margerine
1 beaten egg
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla
Topping

1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter or margerine

Preparation

1 For filling, in a medium saucepan combine fruit and water. Bring to boiling. Reduce heat an simmer, covered, about 5 minutes or until fruit is tender. Combine the 1/4 cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set filling aside. 2 In a medium bowl, combine the 1 1/2 cups flour, the 3/4 cup sugar, baking powder and baking soda.Cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside. 3 In another bowl combine egg, buttermilk and vanilla. Add the egg mixture all at once to the flour mixture. Using a wooden spoon, stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2 inch baking pan. Spread filling over batter. Drop remaining batter in small mounds onto filling. 4 In a small bowl stir together the 1/4 cup flour and the 1/4 cup sugar. Cut in the 2 tablespoons of butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake in a 350 degree oven for 40-45 minutes or until golden. Serve warm.

About


Makes an easy brunch or breakfast recipe. Enjoy with a cup of fresh-brewed coffee! You can substitute 1 1/2 - 2 cups of another fruit (apples, blueberries, raspberries [don't simmer raspberries]) for the strawberry and rhubarb. From the Better Homes and Gardens New Cookbook.