Rhubarb~Strawberry Coffee Cake
Rhubarb Strawberry Coffee Cake Recipe
1 lb rhubarb cut into 1 inch pieces (4 cups)
2 pints strawberries, sliced (4 cups)
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
3 cups flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup butter or margarine
1 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
3/4 cup sugar
1/2 cup flour
1/4 cup butter or margarine
Combine rhubarb and strawberries
in a 2 quart saucepan.
Cook, covered, over medium heat
for 5 minutes.
Stir in lemon juice.
Combine 1 cup sugar and cornstarch.
Stir into rhubarb.
Cook and stir over medium heat until
thickened, about 2 minutes.
Cool.
Grease 9x13 inch pan.
Preheat oven to 350 degrees F.
Combine flour, 3/4 cup sugar, soda,
baking powder, salt and nutmeg in
large bowl, cut in 1 cup butter.
Combine buttermilk, eggs and vanilla,
stir into dry ingredients.
Spread half of batter in greased pan.
Spread cooled filling over batter.
Drop remaining batter by spoonfuls over
filling.
Combine 3/4 cup sugar and 1/2 cup flour,
& cut in 1/4 cup butter until mixture
resembles fine crumbs.
Sprinkle crumbs over batter.
Bake until coffee cake tests done with
tooth pick, 50 to 55 minutes.
Cut into squares, serve warm or cold.
Serves 12 to 15.
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