Receta Rhubarb-Strawberry Coffee Cake
Rhubarb-Strawberry Coffee Cake
This coffee cake recipe is a family favorite!!
- Rhubarb Filling: recipe follows
- 3 cups all purpose flour
- 1 cup sugar
- 1 t baking soda
- 1 t baking powder
- 1 t salt
- 1 cup butter, cold
- 2 eggs, slightly beaten
- 1 cup buttermilk or sour milk
- 1 t vanilla extract
- 2-3 cups rhubarb filling
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup butter, cold
Prepare Rhubarb filling: set aside to cool.
In a large bowl stir together the 3 cups flour, 1 cup sugar, the baking soda, baking powder, and salt. Cut in butter until mixture resembles fine crumbs. In a small bowl combine the eggs, buttermilk or sour milk and vanilla; add to flour mixture. Stir to moisten.
Spread half the batter in a greased 13 x 9 baking dish. Spread cooled filling over batter in pan. Spoon remaining batter in small mounds over filling. In a small bowl combine the 1/2 cup sugar and the 1/2 cup flour. Cut in the 1/4 cup butter until mixture resembles fine crumbs. Sprinkle crumb over batter in pan. Bake in a 350 oven for 40-45 minutes or until golden brown. Serve warm. Makes 12-16 servings.
*Rhubarb Filling~
In a medium saucepan combine 4 cups fresh rhubarb, sliced and 4 cups hulled fresh whole strawberries, cut in half. Cook fruit covered about 4 to 5 minutes. Add 2 T fresh lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch; add to the rhubarb mixture. Cook and stir 4-5 minutes until thickened and bubbly. Use an immersion blender to blend fruit. if desired. Cool. Yield: 4-5 cups. Left over filling can be frozen, thawed and used in your favorite recipes.
* To make sour milk: For 1 cup sour milk, place 1 T lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.
Rhubarb-Strawberry Bars
Recipe shared at: Wowza Weekend Party Weekend Potluck