Strawberry Rhubarb Coffee Cake
Strawberry Rhubarb Coffee Cake takes about 45 minutes from beginning to end. This lacto ovo vegetarian recipe serves 16 and costs 64 cents per serving. This morn meal has 249 calories, 2g of protein, and 8g of fat per serving. Mother's Day will be even more special with this recipe. It is brought to you by Serena Bakes Simple from Scratch. 862 people have made this recipe and would make it again. Head to the store and pick up baking powder, strawberries, sea salt, and a few other things to make it today. Overall, this recipe earns a not so tremendous spoonacular score of 19%. If you like this recipe, you might also like recipes such as Strawberry Rhubarb Coffee Cake, Strawberry Rhubarb Coffee Cake, and Strawberry Rhubarb Coffee Cake.
Servings: 16
Ingredients:
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 1/3 cup Brown Sugar
4 tablespoons Cold Butter, Diced
1 teaspoon Cinnamon
1/3 cup Cornstarch
1 1/2 cups Granulated Sugar
3 cups Rhubarb Sliced 1/4" Thick
1/4 teaspoon Sea Salt
1 1/2 cups Sour Cream
2 cups Strawberries, Diced
4 whole Eggs
2 tablespoons All-Purpose or Whole Wheat Pastry Flour
Equipment:
baking paper
frying pan
sauce pan
bowl
mixing bowl
toothpicks
Cooking instruction summary:
Butter a 9"x13" pan and line with parchment paper. Butter parchment paper well and set aside. In a medium sized saucepan add rhubarb, strawberries, 2 tablespoons Water, granulated sugar and cornstarch. Mix until well combined. Heat over medium heat and stir for about 5 minutes or until cornstarch starts to thicken but rhubarb is still firm. Remove from heat and set aside. Preheat over to 350 degrees. In a large bowl combined brown sugar, 2 tablespoons flour and cinnamon. Mix until well combined. Add 4 tablespoons cold butter diced and mix on low speed until well combined and crumbly. Remove to a medium sized bowl and set aside. Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy. Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Batter should look light and fluffy. Add baking soda, baking powder and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl. Add flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix and all of flour and sour cream is added. Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Cover evenly with strawberry rhubarb filling and spread to the edge. Spread with remaining cake batter and spread evenly. Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake. Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean. Allow cake to cool completely. Dust with powdered sugar before serving.
Step by step:
1. Butter a 9"x13" pan and line with parchment paper. Butter parchment paper well and set aside.
2. In a medium sized saucepan add rhubarb, strawberries, 2 tablespoons Water, granulated sugar and cornstarch.
3. Mix until well combined.
4. Heat over medium heat and stir for about 5 minutes or until cornstarch starts to thicken but rhubarb is still firm.
5. Remove from heat and set aside.
6. Preheat over to 350 degrees.
7. In a large bowl combined brown sugar, 2 tablespoons flour and cinnamon.
8. Mix until well combined.
9. Add 4 tablespoons cold butter diced and mix on low speed until well combined and crumbly.
10. Remove to a medium sized bowl and set aside.
11. Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.
12. Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg.
13. Batter should look light and fluffy.
14. Add baking soda, baking powder and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
15. Add flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix and all of flour and sour cream is added.
16. Spread half of the cake batter into the bottom of prepared pan and spread to the edge.
17. Cover evenly with strawberry rhubarb filling and spread to the edge.
18. Spread with remaining cake batter and spread evenly.
19. Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
20. Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.
21. Allow cake to cool completely.
22. Dust with powdered sugar before serving.
Nutrition Information:
covered percent of daily need
