Strawberry Rhubarb Coffee Cake

Name: Strawberry Rhubarb Coffee Cake
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 20 servings
Ingredients: FILLING:; 3 cups sliced fresh or frozen rhubarb (1-inch pieces); 1 quart fresh strawberries, mashed; 2 tablespoons lemon juice; 1 cup sugar; 1/3 cup cornstarch; CAKE:; 3 cups all-purpose flour; 1 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butter, cut into pieces; 1-1/2 cups buttermilk; 2 large eggs, room temperature; 1 teaspoon vanilla extract; TOPPING:; 1/4 cup butter; 3/4 cup all-purpose flour; 3/4 cup sugar

Total Time Prep: 45 min. Bake: 40 min. + cooling

Yield 20 servings

Contest Winner

Test Kitchen Approved

Our strawberry rhubarb coffee cake is a slice of spring. Serve it at room temperature with a cup of coffee or warm with ice cream and a glass of dessert wine.

Ingredients

FILLING:
3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 quart fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cut into pieces
1-1/2 cups buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
TOPPING:
1/4 cup butter
3/4 cup all-purpose flour
3/4 cup sugar

Directions

In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside.
Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture.
Spread half the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.
For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers.
Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 328 calories, 12g fat (7g saturated fat), 53mg cholesterol, 285mg sodium, 51g carbohydrate (30g sugars, 2g fiber), 4g protein.

Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York

Recipe Creator