Brad’s Favorite Rhubarb-Strawberry Coffee Cake
Celebrating 40 Years
Who: Prince of Peace Lutheran Church
Cost: $17.50 includes shipping
Details: Hard-backed, ring bound
Pages of recipes: 307
Send checks to: Prince of Peace Lutheran Church, Attn: Vicky Hastings, P.O. Box 740, St. Joseph, IL 61873-0740 or call 217-688-2011 or 217-841-2191 or email vicky.hastings76@gmail.com.
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Ingredients
- 3 c. all-purpose flour
- 1 c. sugar
- 1 t. baking soda
- 1 t. baking powder
- 1/2 t. Salt
- 1 c. butter or margarine
- 1 c. buttermilk
- 2 slightly beaten eggs
- 1/2 t vanilla
- 1 recipe Rhubarb filling
- 3/4 c. sugar
- 1/2 c. all-purpose flour
- 1/4 c. butter or margarine
- 3 c. fresh rhubarb or 13 oz. pkg. frozen unsweetened rhubarb thawed
- 16 oz. pkg. frozen sliced strawberries, thawed
- 1 T. Lemon juice
- 3/4 c. sugar
- 1/3 c. cornstarch
Ingredients
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Instructions
- For filling: Cut rhubarb into 1-inch pieces. In saucepan, combine rhubarb and thawed strawberries. Cook fruit, covered about 5 minutes.
- Add lemon juice. Combine sugar and cornstarch; add to rhubarb mixture.
- Cook and stir 4-5 minutes until bubbly; cool.
- For coffee cake: In mixing bowl, stir together 3 c. flour, 1 c. sugar, baking soda, baking powder and salt. Cut in the butter or margarine to fine crumbs.
- In another bowl, beat together buttermilk, eggs and vanilla; add to dry ingredients. Stir to moisten.
- Spread 2/3 of the batter in a 13x9-inch baking dish coated with nonstick cooking spray.
- Spread cooled filling over batter in pan.
- Spoon remaining batter in small mounds on top of filling.
- Combine remaining sugar and flour; cut in butter until crumbly. Sprinkle crumbs over batter in pan.
- Bake in 350 degree oven for 35-40 minutes or until done in center.
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