(Ingredients:
- Filling:
- 3 cups sliced rhubarb, (1 inch pieces) fresh or frozen
- 2 pints 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 in small 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
Preparation:
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 9x13x2-inch baking dish. Carefully spread filling over the batter. Drop remaining batter evenly over filling with a tablespoon.
Directions for Topping
In a small saucepan over low heat, melt butter. Remove saucepan from heat; stir in flour and sugar until mixture is crumbly then sprinkle over batter.
Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350° for about 45 minutes, or until cake is done.
Cool cake in pan on rack. Cut rhubarb coffee cake into squares to serve.
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Rhubarb Sauce
Rhubarb Crunch
Rhubarb Dessert
Rhubarb Betty Recipe
Crockpot Rhubarb Bake
Rhubarb Conserve
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