Strawberry Rhubarb Coffee Cake
This sweet and fruity strawberry-rhubarb coffee cake is topped with a crunchy crumb topping. It would probably be good with some nuts sprinkled on top.
INGREDIENTS :
- ⅔ cup sugar
- ⅓ cup cornstarch
- 2 cups chopped rhubarb
- 1 (10 ounce) package frozen sliced strawberries, thawed
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold unsalted butter, cut into pieces
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup cold unsalted butter, cut into pieces
Filling:
Cake:
Topping:
DIRECTION:
- Make the filling: 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 2 minutes. Remove from the heat, stir in lemon juice, and let cool.
- While the filling is cooling, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Make the cake: Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs.
- Whisk buttermilk, eggs, and vanilla together in a separate bowl. Stir wet ingredients into dry ingredients until just moistened. Spoon 2/3 of the batter into the prepared pan, spread cooled filling over top, then cover with remaining batter.
- Make the topping: Combine sugar and flour in a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over batter.
- Bake in the 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.
