Rhubarb-Strawberry Coffee Cake
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter or margarine
1 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
1 recipe Rhubarb Filling (below)
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter or margarine
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter or margarine
1 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
1 recipe Rhubarb Filling (below)
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter or margarine
In mixing bowl stir together the 3 cups flour, the 1 cup sugar, soda, baking powder, and salt.
Cut in the 1 cup butter or margarine to fine crumbs.
Beat together buttermilk, eggs, and vanilla; add to dry ingredients.
Stir to moisten.
Spread half the batter in greased 13" x 9" x 2" baking pan.
Spread cooled filling over batter in 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 in 350° oven for 40 to 45 minutes.
Makes 12 to 15 servings.
Cut in the 1 cup butter or margarine to fine crumbs.
Beat together buttermilk, eggs, and vanilla; add to dry ingredients.
Stir to moisten.
Spread half the batter in greased 13" x 9" x 2" baking pan.
Spread cooled filling over batter in 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 in 350° oven for 40 to 45 minutes.
Makes 12 to 15 servings.
Rhubarb Filling
3 cups fresh rhubarb (or one 13-ounce package frozen unsweetened rhubarb)
2 cups fresh sliced sweetened strawberries (or one 16-ounce package frozen sliced sweetened strawberries)
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
2 cups fresh sliced sweetened strawberries (or one 16-ounce package frozen sliced sweetened strawberries)
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
In saucepan combine rhubarb and strawberries.
Cook covered about 5 minutes.
Add lemon juice.
Combine sugar and cornstarch; add to rhubarb mixture.
Cook and stir 4 to 5 minutes till thickened and bubbly.
Cool.
Cook covered about 5 minutes.
Add lemon juice.
Combine sugar and cornstarch; add to rhubarb mixture.
Cook and stir 4 to 5 minutes till thickened and bubbly.
Cool.
"I'm always looking for new ways to use strawberries and rhubarb, and this is one of the best. It's luscious, rich, and serves a crowd."