Strawberry Rhubarb Coffee Cake Best Family Recipes

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Strawberry Rhubarb Coffee Cake

"Strawberries and rhubarb combine to make a sweet, fruity filling on this cake. The crumb topping adds a touch crunch; it'd possibly be correct with a few nuts sprinkled on top."

Ingredients :

Filling:
2/3 cup sugar
1/three cup cornstarch
2 cups chopped rhubarb
1 (10 ounce) bundle frozen sliced strawberries, thawed
2 tablespoons lemon juice
Cake:
three cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter or margarine
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Topping:
three/4 cup sugar
half cup all-cause flour
1/four cup bloodless butter or margarine

Instructions :

Prep : 40M	Cook : 12M	Ready in : 1H25M

Combine sugar and cornstarch in a huge saucepan; stir in rhubarb and strawberries and bring to a simmer over medium warmth. Cook till thickened, about two mins. Remove from warmness, stir in lemon juice, and allow cool.
Preheat oven to 350 tiers F (one hundred seventy five degrees C). Lightly grease a 9x13-inch pan.
Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter till aggregate resembles coarse crumbs. Beat collectively eggs, buttermilk, and vanilla in a separate bowl. Stir egg combination into flour till simply moistened. Spoon two-thirds of the batter into prepared pan; lightly unfold on the cooled filling, then cover with remaining batter.
In a small bowl, combine three/4 cup sugar and 1/2 cup flour, and reduce in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
Bake in preheated oven till topping is golden brown and a tester inserted inside the center comes out clean, 45 to 50 mins. Cool on a cord rack.

Notes :

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