Just in time for spring - a new coffee cake from Flo! Our strawberry plants are just beginning to bloom and the rhubarb is sending out fresh green growth. Soon we can enjoy the first spring fruits!
Strawberry
Rhubarb Coffee Cake
2/3
cup sugar
1/3
cup corn starch
½
cup water
2
cups chopped rhubarb
1
lb. fresh strawberries, sliced
2
TBSP lemon juice
Cake:
3
cups all-purpose flour
1
cup sugar
1
tsp baking powder
1
tsp baking soda
1
cup cold butter
2
eggs
1
cup buttermilk
1
tsp vanilla
Topping:
¾
cup sugar
½
cup flour
¼
cup cold butter
¾
cup chopped pecans
In
a saucepan, combine sugar and cornstarch; stir in water, rhubarb, and
strawberries. Bring to a boil over medium heat; cook for 2 minutes or
until thickened. Remove from the heat; stir in lemon juice. Cool.
For
cake, combine flour, sugar, baking powder, and baking soda in a large
bowl. Cut in butter until mixture resembles coarse crumbs. Beat the
eggs, buttermilk, and vanilla; stir into crumb mixture just until
moistened. Spoon two-thirds of the batter into a greased 9x13 baking
pan. Spoon cooled filling over batter. Top with remaining batter.
For
topping, combine sugar and flour. Cut in butter until mixture
resembles coarse crumbs; add pecans. Sprinkle topping over batter.
Bake at 350˚ for 45-50 minutes or until golden brown.
That looks so delicious. Thank you very much for the recipe !!
ReplyDeleteHave a wonderful day.