Funny story, I was sorting through a neighbor’s old books, things that were a part of her mother’s estate and that she didn’t want to keep. I flipped through an old, old book about things to eat and things to avoid. Rhubarb made the list on the things to avoid! It actually read, “If you must eat rhubarb…” and then listed tips about eating it, which I found to be hilarious. Yes, I must eat rhubarb. I will enjoy the extra sugar sometimes packed into baked goods to make up for its tartness, too. How about you?
So, because I “must,” I bake awesome brunch sort of baked goods like this recipe for Rhubarb Coffee Cake! My husband likes to say that he isn’t a fan of rhubarb–but can you guess who kept sneaking slices morning, noon, and night? Yeah, that guy! Pin this recipe to save it for rhubarb season if you don’t have any pals that have any left (I’ve heard that rhubarb does freeze well). Some grocery stores carry it year round even! When my farmer’s market runs out, I would so love to have that kind of an option. If you need some other great recipes for baked goods, you can bet I have them! Look in the search bar above and type in “blueberries” or “strawberries” or “chocolate!”
Strawberry Rhubarb Coffee Cake Recipe
A wonderful clipping from Taste of Home magazine. This recipe will convert any rhubarb haters among you!
Ingredients
- 2/3 Cup Sugar
- 1/3 Cup Cornstarch
- 2 Cups Rhubarb, Chopped
- 1 10-oz. Package Frozen, Sweetened, Sliced Strawberries, Thawed (I used Fresh and added a tad bit of extra water to make up for them)
- 2 Tablespoons Lemon Juice
- 3 Cups Flour
- 1 Cup Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 Cup Cold Butter
- 2 Eggs
- 1 Cup Buttermilk (I soured milk)
- 1 teaspoon Vanilla Extract
- 3/4 Cup Sugar
- 1/2 Cup Flour
- 1/4 Cup Cold Butter
Instructions
- Combine Sugar and Cornstarch in a saucepan. Stir in Rhubarb and Strawberries.
- Boil over medium heat and cook for two minutes or until thickened.
- Remove from heat and stir in Lemon Juice. Cool.
- Combine Flour, Sugar, Baking Powder, and Baking Soda in a large bowl. Cut in Butter. Beat the Eggs, Buttermilk, and Vanilla Extract together and stir into crumb mixture until mixed--DO NOT OVERMIX.
- Spoon 2/3 of the batter into a greased 13x9x2 baking pan.
- Spoon cooled filling over the batter, placing little plops of filling over the top. Use the back of a spoon to try to spread the plops together better.
- Top with remaining batter.
- Combine Sugar and Flour.
- Cut in Butter and sprinkle over batter.
- Bake 350* for 45-50 minutes or until golden brown.
- Cool on a wire rack so it slices nicely.
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