||Strawberry Rhubarb Coffee Cake
||cake, coffee, strawberry
3 c Sliced fresh or frozen
-rhubarb, 1 inch pieces
1 Qt. Fresh strawberries,
2 tb Lemon juice
1 c Sugar
1/3 c Cornstarch
3 c All-purpose flour
1 c Sugar
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Butter or margarine, cut
1 1/2 c Buttermilk
1 ts Vanilla extract
1/4 c Butter or margarine
3/4 c All-purpose flour
3/4 c 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 constantly 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 of the batter evenly into
a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop
remaining batter by tablespoonfuls over filling.
For topping: Melt butter in a saucepan over low heat. Remove from 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.
Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares.
Yield: 16-20 servings.
SOURCE: *Dorothy Morehouse, Massena, NY, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 5/93