Rhubarb-Strawberry Coffee Cake

This coffee cake is amazing. It smells great while it's baking and it just makes you not want to wait until it is cool enough to cut.

You can use frozen or fresh strawberries and rhubarb.

Preheat your oven to 350 degrees Fahrenheit.

You will need a 8" square pan. Do NOT grease.

Ingredients:


3/4 cup fresh or frozen chopped rhubarb
3/4 cup fresh or frozen whole strawberries, stemmed
1/4 cup water
1/4 cup sugar
2 Tablespoons cornstarch

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup(1/2 stick)  butter
1 egg
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla extract

1/4 cup flour
1/4 cup sugar
2 Tablespoons butter

Mix the 1/4 cup sugar and cornstarch. Set aside.
In a medium saucepan combine the rhubarb, strawberries, and water.
Bring to a boil.
Cover and turn down to a simmer and let it cook for 5 minutes or until the fruit is tender.
Uncover and stir in the sugar/cornstarch mix.
Cook and stir over medium heat until the mixture is thickened and bubbly.
Stir and cook another 2 minutes.
Remove from heat.

In a mixing bowl, combine the 1-1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda.
Cut in the 1/4 cup butter until the mixture is crumbly.
Mix the egg, buttermilk, and vanilla extract in a small bowl.
Add it to the flour mixture.
Stir until moistened.
Batter may be lumpy and that's fine.
Spread half of that batter in the bottom of the baking pan.
Spread the fruit mixture over that.
Drop the rest of the batter in mounds over the fruit.
Set aside.

In a small bowl, combine the 1/4 cup flour and 1/4 cup sugar.
Cut in the 2 Tablespoons butter until it is crumbly.
Sprinkle over the top of the coffee cake.

Bake for 40-45 minutes until the top is golden.

Fantastic served warm.

Makes 9 servings.

Fruit Coffee Cake

You can use many different fruits for this coffee cake. I used blueberries because I grow them and we had plenty.

You will need an 8" square pan.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1-1/2 cups chopped, peeled apple, apricots, peaches or pineapple; you can also use 1-1/2 cups blueberries or raspberries
1/4 cup water
1/4 cup sugar
2 Tablespoons cornstarch

1-1/2 cups flour
3/4 cup sugar1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla

1/4 cup flour
1/4 cup sugar
2 Tablespoons butter

In a saucepan, combine the fruit and water. Bring to a boil and reduce heat.
Simmer for 5 minutes, unless you are using the raspberries. Do not simmer those-they fall apart.
Combine the 1/4 cup sugar and the cornstarch and stir into the fruit.
Cook and stir over medium heat until mixture is thick and bubbly.
Cook and stir 2 more minutes.
Remove from heat.
In a bowl, combine the 1-1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda.
Cut in the butter til you have coarse crumbs.
Set aside.
In another bowl, beat the egg, buttermilk, and vanilla extract.
Add that mixture to the flour mixture and stir just until moistened.
Spread half the batter into baking pan.
Spread fruit mixture over that.
Drop remaining batter in mounds atop the fruit filling.
Mix together the remaining sugar and flour. Cut in the 2 Tablespoons butter til you have coarse crumbs.
Sprinkle that over the coffee cake.

Bake for 40-45 minutes until golden.

Serves 9.