This sweet and fruity strawberry-rhubarb coffee cake is topped with a crunchy crumb topping. It would probably be good with some nuts sprinkled on top.
Ingredients
- sugar: 0.66667 cup
- cornstarch: 0.33333 cup
- rhubarb: 2 cups (chopped)
- frozen sliced strawberries: 1 pack (10 ounce pack, thawed)
- lemon juice: 2 Tbsp
- all-purpose flour: 3 cups
- sugar: 1 cup
- baking powder: 1 tsp
- baking soda: 1 tsp
- unsalted butter: 1 cup (cut into pieces, cold)
- buttermilk: 1 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- sugar: 0.75 cup
- all-purpose flour: 0.5 cup
- unsalted butter: 0.25 cup (cut into pieces, cold)
Metric Conversion
Stages of cooking
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Make the filling: Combine sugar and cornstarch in a large saucepan. Stir in rhubarb and strawberries and bring to a simmer over medium heat; cook until thickened, about 2 minutes. Remove from the heat, stir in lemon juice, and let cool.
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While the filling is cooling, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Make the cake: Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs.
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Whisk buttermilk, eggs, and vanilla together in a separate bowl. Stir wet ingredients into dry ingredients until just moistened. Spoon 2/3 of the batter into the prepared pan, spread cooled filling over top, then cover with remaining batter.
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Make the topping: Combine sugar and flour in a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over batter.
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Bake in the preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
