Rhubarb Strawberry Coffee Cake Recipe

Name: Rhubarb Strawberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup sugar; 1/3 cup cornstarch; 2 cups chopped fresh rhubarb or frozen rhubarb; 1 package (10 ounces) frozen sweetened sliced strawberries, thawed; 2 tablespoons lemon juice; 3 cups all-purpose flour; 1 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup cold butter; 2 large eggs; 1 cup buttermilk; 1 teaspoon vanilla extract; 3/4 cup sugar; 1/2 cup all-purpose flour; 1/4 cup cold butter

Servings: persons

2/3 cup sugar
1/3 cup cornstarch
2 cups chopped fresh rhubarb or frozen rhubarb
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
2 tablespoons lemon juice
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup cold butter
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup cold butter

1
In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
2
In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13x9-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter.
3
For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. sprinkle over batter. Bake at 350u00b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean and cake is golden brown. Cool on a wire rack.

1900

kcal

Calories

109

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2/3 cup sugar, 1/3 cup cornstarch, 2 cups chopped fresh rhubarb or frozen rhubarb, 1 package (10 ounces) frozen sweetened sliced strawberries, thawed, and more.

Yes, Rhubarb Strawberry Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Strawberry Coffee Cake

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