Strawberry Rhubarb Coffee Cake

Strawberries and rhubarb combine to make a sweet, fruity filling in this coffeecake. Add nuts to the streusel topping, if you like.

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 506 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 2 tablespoons lemon juice
• 1 cup buttermilk
• 2 cups chopped rhubarb
• 1 cup sugar
• 1 (10 ounce) package frozen sliced strawberries, thawed
• 1 cup cold butter or margarine
• 0.5 cup all-purpose flour
• 0.33333334326744 cup cornstarch
• 0.75 cup sugar
• 0.66666668653488 cup sugar
• 0.25 cup cold butter or margarine

Recipe Instructions

Step 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.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.

Step 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.

Step 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.

Step 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.