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
Topping
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup cold unsalted butter, cut into pieces
Filling
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 cups chopped rhubarb
- 1 (10 ounce) package frozen sliced strawberries, thawed
- 2 tablespoons lemon juice
Cake
- 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
Directions
Step 1
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.
Step 2
While the filling is cooling, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Step 3
Make the cake: Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs.
Step 4
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.
Step 5
Make the topping: Combine sugar and flour in a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over batter.
Step 6
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 506 | |
% Daily Value * | |
Total Fat21g | 26% |
Saturated Fat13g | 63% |
Cholesterol83mg | 28% |
Sodium307mg | 13% |
Total Carbohydrate76g | 28% |
Dietary Fiber2g | 7% |
Total Sugars43g | |
Protein6g | |
Vitamin C13mg | 63% |
Calcium78mg | 6% |
Iron2mg | 12% |
Potassium184mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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