Strawberry rhubarb coffee cake
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Strawberry rhubarb coffee cake
  Rhubarb    Coffee    Cakes  
Last updated 6/12/2012 12:52:27 AM. Recipe ID 14169. Report a problem with this recipe.
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      Title: Strawberry rhubarb coffee cake
 Categories: Cakes
      Yield: 6 servings
 
      3 c  Sliced fresh or frozen
           -rhubarb, 1 inch pieces
      1    Qt. Fresh strawberries,
           -mashed
      2 tb Lemon juice
      1 c  Sugar
    1/3 c  Cornstarch
           Cake:
      3 c  All-purpose flour
      1 c  Sugar
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Butter or margarine, cut
           -into pieces
  1 1/2 c  Buttermilk
      2    Eggs
      1 ts Vanilla extract
           Topping:
    1/4 c  Butter or margarine
    3/4 c  All-purpose flour
    3/4 c  Sugar
 
  Filling:
  
  In a large saucepan combine rhubarb, strawberries and lemon juice.
  Cover and cook over medium heat about 5 minutes. Combine sugar and
  cornstarch; stir into saucepan. Bring to a boil, stirring constantly
  until thickened; remove from heat and set aside.
  
  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 of
  the batter evenly into a greased 13" x 9" x 2" 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 rack to catch any juicy fruit
  spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut
  into squares. Yield: 16-20 servings.
  




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Recipe ID 14169 (Apr 03, 2005)

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