Breakfast Cakes Cookbook

Rhubarb Strawberry Coffee Cake

Another great recipe from Mabel Holdiman. It looks like a lot of work but it’s not, and it’s worth the effort!

3 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. buttermilk
1 tsp. vanilla
1 C. sugar
1 tsp. baking powder
1 C. butter
2 eggs, slightly beaten

3 C. rhubarb
2 T. lemon juice
1/3 C. cornstarch
1 – 16 oz. pkg. frozen strawberries
1 C. sugar

3/4 C. sugar
1/4 C. butter
1/2 C. flour

Place dry “cake” ingredients in bowl. Cut in butter until like crumbs. Beat in buttermilk, eggs and vanilla. Place 1/2 batter in a 9×13″ pan. For filling, Combine rhubarb and strawberries and cook, covered, for 5 minutes. Add the lemon juice. Combine sugar and cornstarch and add to filling mix. cook until bubbly and then cool. Spread cooled filling over the batter in the pan and top with spoonfuls of remaining batter. Sprinkle with crumb topping. Bake at 350º for 40 to 45 minutes.

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