Rhubarb Strawberry Coffee Cake

Dessert
Portions: 0

Ingrédients

  • 3 cups flour
  • 2 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 1/4 cup butter
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 4 cups rhubarb, cut up
  • 4 cups strawberries, sliced
  • 2 tablespoons lemon juice
  • 1/3 cup cornstarch

  1. Cook rhubarb & berries for 5 minutes in saucepan. Add lemon juice, 1 cup sugar and cornstarch. Cook until thick. Cool.
  2. Combine dry ingredients in large bowl. Cut in butter. Combine buttermilk, egg & vanilla. Stir in dry ingredients. Spread half the batter in greased 9x13 pan.
  3. Spread cooled filling over batter. Drop remaining batter by spoonfuls over filling. Mix topping ingredients into fine crumbs. Sprinkle over batter.
  4. Bake at 350' for 50-55 minutes. Cut into squares. Serve warm or cold.

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