Monday, 24 June 2013

Strawberry Rhubarb Coffee Cake

Mom making coffee cake although this doesn't look much like her!

Mom found this recipe for Strawberry-Rhubarb coffee cake and made it for the first time today.  It is very good so here is the recipe.

2/3 cup sugar
1/3 cup corn starch
2 cups chopped rhubarb
10 oz froz sliced strawberries
2 tbsp lemon juice
Cook until thickened (2 min), remove from heat, add lemon juice and let cool

3 cups plain flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 cup cold butter
1 cup buttermilk
1 tsp vanilla

Topping-optional.  Rather than this topping you might try some chopped nuts
3/4 cup sugar
1/2 cup flour
1/4 cup butter

Spoon 2/3 of the batter into a 9 x 13 inch pan, then put in the filling and then remaining batter.  Sprinkle over the topping.
Bake at 350 degrees F for 45 to 50 min.

1 comment:

  1. Thanks for the recipe Nancy. You are obviously having a great time with your family. I wonder what the topping would be like using dessicated coconut instead of flour? Cheers,