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Strawberry Rhubarb Coffee Cake With Crunch Topping

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  All purpose flour 2 Cup (32 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 1 Tablespoon
  Baking soda 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Pound, cut into small pieces (1/2 Cup)
  Eggs 2 Large
  Buttermilk 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Strawberry rhubarb filling 1 Cup (16 tbs)
  Crunch topping 1⁄2 Cup (8 tbs)

In a large bowl, stir together flour, sugar, baking powder, and baking soda.
Using a pastry blender or your fingers, cut or rub butter into flour mixture until coarse crumbs form.
Beat eggs to blend with buttermilk and vanilla; stir into flour mixture just until evenly moistened.
Spread batter in a buttered 2-inch deep 7- by 11-inch or 9- by 13-inch baking dish.
Evenly spoon filling onto batter; coarsely crumble topping over filling.
Bake in a 350° oven until a toothpick inserted in center (not in filling) comes out clean, 50 to 60 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4379 Calories from Fat 2307

% Daily Value*

Total Fat 262 g402.7%

Saturated Fat 139.1 g695.4%

Trans Fat 0 g

Cholesterol 942.4 mg314.1%

Sodium 3928.1 mg163.7%

Total Carbohydrates 445 g148.4%

Dietary Fiber 13.1 g52.6%

Sugars 171.1 g

Protein 73 g145.4%

Vitamin A 135.8% Vitamin C 7.1%

Calcium 146.3% Iron 92.9%

*Based on a 2000 Calorie diet

Strawberry Rhubarb Coffee Cake With Crunch Topping Recipe