Strawberry Rhubarb Coffee Cake i

This cake recipe has a delicious cooked filling made for strawberries & rhubarb. So, there is a bit of a ‘process’ to put this together but it is worth it. It makes a large cake, in a 9 x 13 pan, so perfect to take to a pot-luck or for a party! I am freezing it in squares so that I can take some pieces out of the freezer when we want to eat some!

There are 3 parts to this recipe. The batter, the filling & the topping. I made the filling first, then while it was cooling I made the batter. The cake is sweet & the filling is a bit tart…a perfect pairing!

Serve this cake warm with some ice cream alongside it….or on it’s own. I do prefer it warm though!

Here is the recipe

For the filling

3 cups cut rhubarb

2 cups strawberries, cleaned & cut up *** I used frozen strawberries

2 tbsp lemon juice

1/3 cup cornstarch

For the Batter

1 cup butter

1 cup sugar

1 tsp vanilla

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 cup buttermilk *** I have buttermilk powder that I used for the buttermilk. Add the amount recommended of the powder to water, mix & you have buttermilk!

2 eggs, slightly beaten

For the Topping

3/4 cup sugar

1/2 cup flour

1/4 cup butter

 

Method

Grease a 9 x 13 pan with non-stick spray

For the filling

  1. Put the rhubarb & strawberries into a saucepan, Simmer for about 5 minutes, stir often
  2. Add the lemon juice & cornstarch. Cook for 45 minutes, stirring often until it is thickened. Set aside to cool

For the batter

  1. Put the butter & sugar into a mix master. Beat to combine.
  2. Add the vanilla & mix to combine
  3. Combine the flour, baking soda & baking powder together
  4. Add the flour & buttermilk alternately to the butter/sugar mixture. Mix after each addition but do not over-mix or you will get a tough cake!

For the Topping

  1. Combine the sugar, flour & butter together to make a coarse crumb. You can do this in the food processor, or I used my hands!

To Assemble the cake

Preheat oven to 350f

  • Put half of the batter into the prepared baking pan, spread to cover the whole bottom of the pan
  • Put the cooled filling overtop of the batter, spread it evenly over batter
  • Spoon the remaining batter over-top of the filling
  • Sprinkle the topping over the entire cake
  • When your oven is preheated, bake the cake for until the fruit is bubbling & the cake is brown, approximately one hour
  • Let cool on a cooling rack before serving!

Enjoy!

IMG_3081
All done!

Published by

Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

3 thoughts on “Strawberry Rhubarb Coffee Cake i