Strawberry Rhubarb Recipe Idea -
Rhubarb Coffeecake Recipe

I just finished making this Strawberry Rhubarb Recipe for a Coffeecake ... and it turned out AMAZING!

Probably one of the best coffee cakes I have ever made!

Use fresh OR frozen rhubarb and strawberries.

This coffeecake recipe makes a good size cake in a 9" x 13" baking dish, and slices into squares very easily!

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I used frozen strawberries, and frozen rhubarb for this strawberry rhubarb recipe. However, it can also be made using fresh berries and rhubarb.

Make this coffee cake, and you will not be disappointed. It tastes great served warm or cold, plain or topped with a dollop of whipped cream!

Moist, full of flavor and scrumptious!

Ingredients

FOR THE BATTER

3 cups all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup butter, room temperature
1 cup buttermilk (or 1 cup milk, including 1 tbsp. vinegar)
2 lightly beaten eggs
1 tsp. vanilla extract

FOR THE FILLING

Note - if you are using fresh rhubarb or strawberries you will need to add a little water (about 2/3 cup), to the pan when cooking the berries and rhubarb, since they will not have the "ice" from the freezing process.

16 oz. (about 3 cups) *fresh or frozen chopped rhubarb
16 oz. (about 3 cups) *fresh or frozen strawberries, sliced
2 tbsp. lemon juice
1 cup granulated sugar
1/2 cup cornstarch

FOR THE TOPPING

3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup butter 

Directions

FOR THE FILLING

In a pan, combine the rhubarb and the strawberries (and water if using fresh fruit), and bring to a boil.

Allow mixture to cook for about 5 minutes. (If strawberries are frozen and whole, then slice them in half as they thaw while starting to cook.)

Stir in the lemon juice.

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In a small bowl, or glass measuring cup with handle, combine the sugar and the cornstarch, and stir well.

Gradually and slowly, add the sugar/cornstarch mixture to the rhubarb mixture in the pan, continuing to cook, until mixture is thickened and bubbly. Be sure to keep stirring to avoid sticking and burning. Set aside to cool while you prepare the rest of the Coffee Cake.

FOR THE TOPPING

In a medium bowl, stir together the sugar and the flour.

Cut in the 1/4 cup butter using a fork, a pastry cutter, or your fingers(!), until crumbly. Set aside.

FOR THE BATTER

In a large bowl, stir together the flour, sugar, soda, baking powder, and the salt.

Cut in, using a pastry blender, fork (or your fingers!), the butter, until mixture is crumbly.

In a medium bowl, beat together the buttermilk, eggs, and vanilla, and then stir this mixture into the dry (flour) ingredients, stirring just until combined. Do not over mix.

Spread one half of the batter into the bottom of a greased, (I used non-stick cooking spray).

Spread the strawberry-rhubarb cooked filling over the batter in the baking dish, and then spoon the remaining batter in small mounds on top of the filling (see pictures).

Sprinkle the crumb topping mixture over top of the batter.

Bake at 350376 F for about 45 minutes, or until top begins to get lightly golden and coffee cake is done.

Slice into squares, and serve warm or cold with (if desired), whipped cream, or whipped dessert topping.

Serves 12 -15.

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