The F.U.N. Place Recipe Box Archives

Strawberry Rhubarb Coffeecake

--FILLING:--

3 cup fresh or frozen rhubarb
1 (16 oz.) pkg. frozen sliced sweetened strawberries, thawed
2 tbsp. lemon juice
1 cup sugar
1/3 cup cornstarch

In a saucepan, combine rhubarb, cut in 1 inch pieces and add strawberries.
Cook, covered, about 5 minutes.
Add lemon juice.
Combine the sugar and cornstarch.
Add to rhubarb mixture.
Cook and stir 4 to 5 minutes or until thickened and bubbly.
Cool.

-- CAKE:--

3 cup flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup butter or margarine
1 cup buttermilk
2 eggs, slightly beaten
1 tsp. vanilla

In mixing bowl, stir together flour, sugar, baking soda, baking powder and salt.
Cut in butter or margarine until it resembles fine crumbs.
Beat together buttermilk, eggs and vanilla.
Add to the dry ingredients.
Stir to moisten.
Spread half the batter in a greased 13 x 9 x 2 inch pan.
Spread the cooled filling over the batter in pan.
Spoon remaining batter in small mounds atop the filling.

--TOPPING:--

3/4 cup sugar
1/2 cup flour
1/4 cup butter or margarine

Combine the sugar and flour.
Cut in butter or margarine to make fine crumbs.
Sprinkle crumbs over the batter in pan.

Bake at 350 degrees for 40 to 45 minutes.
Serves 12 to 15.

Posted by Sue Freeman on May 22, 1998

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