recipe: Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake

(1 reviews)
Strawberry Rhubarb Coffee Cake
  • Prep Time: 1 h 25 m
  • Calories: 506 kcal
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Ingredients

Directions

  1. Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
  3. Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
  4. In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
  5. Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
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