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Strawberry Rhubarb Coffee Cake With Crunch Topping

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Ingredients
  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)
Directions

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.

Recipe Summary

Method: 
Baked
Ingredient: 
Rhubarb

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