Strawberry Rhubarb Coffee Cake

* Exported from MasterCook *

STRAWBERRY RHUBARB COFFEE CAKE

Recipe By : Country Woman magazine -- Mar/Apr. 1993
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** FILLING **
3 cups sliced fresh or frozen rhubarb, -- 1 inch pieces
1 quart fresh strawberries, -- mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
** CAKE **
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, -- cut into pieces
1 1/2 cups buttermilk
2 eggs
1 teaspoon vanilla extract
** TOPPING **
1/4 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup sugar

In a large saucepan, combine rhubarb, strawberries and lemon juice.
Cover and cook over medium heat about 5 minutes. Combine sugar and
cornstarch, stir into saucepan. Bring to a boil, stirring constanty
until thickened; remove from heat and set aside. In a large bowl,
combine flour, sugar, baking powder, baking soda and salt. Cut in butter
until mixture resembles coarse crumbs. Beat buttermilk, eggs, and
vanilla; stir into crumb mixture. Spread half the batter evenlt into a
greased 13x9x2-inch baking dish. Carefully spread filling on top. Drop
remaining batter by tablespoonfuls over filling. For topping: melt
butter in saucepan over low heat, stir in flour and sugar until mixture
resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack
to catch any juicy fruit spillovers. Place coffee cake on middle rack,
bake at 350 for 40-45 minutes. Cool in pan. Cut into squares. Makes
16-20 servings.
Recipe by Dorothy Morehouse; Massenam, New York.
Typed by Ethel Snyder <essie49@juno.com>
Date: July 27, 1997


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