Strawberry Rhubarb Coffee Cake
Need a lacto ovo vegetarian hor d'oeuvre? Strawberry Rhubarb Coffee Cake could be an awesome recipe to try. This recipe serves 15 and costs 43 cents per serving. One serving contains 121 calories, 2g of protein, and 4g of fat. It can be enjoyed any time, but it is especially good for Mother's Day. If you have baking powder, buttermilk, lemon juice, and a few other ingredients on hand, you can make it. This recipe from Taste of Home has 362 fans. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Overall, this recipe earns a rather bad spoonacular score of 16%. Similar recipes include Strawberry Rhubarb Coffee Cake, Strawberry Rhubarb Coffee Cake, and Strawberry Rhubarb Coffee Cake.
Servings: 15
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup cold butter
1 cup buttermilk
1/3 cup cornstarch
2 eggs
1/2 cup all-purpose flour
2 tablespoons lemon juice
2 cups chopped fresh rhubarb or frozen rhubarb
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
3/4 cup sugar
1 teaspoon vanilla extract
Equipment:
sauce pan
bowl
baking pan
toothpicks
wire rack
Cooking instruction summary:
Directions 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 the heat; stir in lemon juice. Cool. In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking dish. Spoon cooled filling over batter. 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° for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool on a wire rack. Yield: 12-15 servings. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Originally published as Strawberry Rhubarb Coffee Cake in CountryFebruary/March 2001, p51 Nutritional Facts 1 serving (1 piece) equals 415 calories, 16 g fat (10 g saturated fat), 70 mg cholesterol, 251 mg sodium, 64 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. Remove from the heat; stir in lemon juice. Cool.
3. In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl.
4. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter.
5. For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. sprinkle over batter.
6. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool on a wire rack.
Nutrition Information:
covered percent of daily need
