Wednesday, May 22, 2013

Strawberry Rubarb Coffeecake

2/3 c sugar
1/3 c cornstarch
2 cups chopped fresh rhubarb
1 pkg (10 oz frozen sweetened sliced strawberries, thawed)
2 T lemon juice

3 c all-purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1 c cold butter
2 eggs
1 c buttermilk
1 tsp vanilla extract

3/4 c sugar
1/2 c all-purpose flour
1/4 c cold butter

In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries.  Bring to a boil over medium heat; cook for 2 minutes or until thickened.  Remove from heat; stir in lemon juice. Cool.

In a large bowl, combine the flour, sugar, baking powder and baking soda; cut in butter until mixture is crumbly.  In another bowl, beat the eggs, buttermilk and vanilla; stir into crumb mixture just until moistened.  Spoon 2/3 of the batter into a greased 9x13 inch pan.  Top with fruit mixture and remaining batter.

For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly.  Sprinkle over batter.  Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown.

Yield: 12-16 servings

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