Every great once-in-a-while you try a recipe that is amazing. You savor every bite. Guests and family get "that look" and "mmm's" and "ahhh's" escape between chews. This is such a recipe--in my humble opinion.
The filling is a perfect, fresh blend of sweet and tart. The cake itself rises high and oh-so-buttery. The topping is the perfect addition with just the right crunch to it.
Perfect for a Sunday breakfast. I've already been cutting up and freezing fresh rhubarb so I have plenty on hand for this winter. Enjoy!
Filling
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 cups chopped rhubarb
- 1 (10 ounce) package frozen sliced strawberries, thawed (lite are okay
- 2 tablespoons lemon juice
- 1/4 teaspoon vanilla
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold butter*
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter*
DIRECTIONS
- 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 two minutes. Remove from heat, stir in lemon juice and vanilla. Let cool.(Can be made one day ahead. Refrigerate, covered, and bring back to room temperature before using.)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or spray a 9x13 inch glass pan.
- Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl (a hand mixer works great). Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling. Sprinkle lightly with cinnamon. Cover with remaining batter.
- In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle over the batter. Bake in preheated oven for 45 to 50 minutes or until golden brown. Cool on a wire rack.
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J.P. Hart
Just An0ther 2 Cents
Erica K
l'Heure Bleue
Kate O'hehir
Salon.com
Comments
Thanks for the memory and this easy delicious recipe.
- rated
George: Just made a strawberry/rhubarb pie last week and since I had blueberries, a blueberry/rhubarb pie, too. Love the combo. Also love Trappist Jam which has a great strawberry/rhubarb jam. And I totally agree--I never, ever eat strawberry/rhubarb pie without a scoop of ice cream!
Mumbletypeg: I sympathize with your rhubarb rub. The wet spring did lots of damage. My corn is nice and tall--but no ears!!! I'll keep my eyes out for Cabot. Right now our market is carrying lots of rhubarb. You can find it fresh--even frozen.
Hi Scupper! Hope you like it!
bluesurly: I agree about the weather, for sure. And now a solar eclipse!!! The frozen berries work like a charm. I used Birdseye brand.
BTW, how is Chalk doing these days?
My goal is still to have an apt. of my own by the end of autumn. Finally got my car in tip-top shape. Well, almost. But still no car insurance. That ordeal is yet another post.
Do try this coffee cake. It's that good.
As far as LOL butter, I just won't risk trying it again. I had coffee cakes go flat and one cake. Thought I was losing my "touch."
This coffee cake sounds divine!
Looking forward to your deli post and I will try this recipe as it's a great combo, with a scoop of ice cream! Keep up the good home-cooking and baking!