Strawberry Rhubarb Coffee Cake

makes one 9x13 inch cake


Strawberry Rhubarb Filling:

2 1/2 cups strawberries, chopped

2 1/2 cups rhubarb (3 med stalks), chopped into 1/2 inch pieces

2 tbsp orange juice

1/2 cup white granulated sugar

1/3 cup cornstarch

1/2 tsp cinnamon


Crumble:

2/3 cup all purpose flour

1/2 cup white granulated sugar

3 tbsp brown sugar

1/8 tsp salt

5 tbsp unsalted butter, cold (cut into 1/2 inch cubes)


Cake:

3 cups all purpose flour

1 cup white granulated sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, cold

1 1/2 cups buttermilk

2 large eggs

1 tsp vanilla


For the filling:

In a large saucepan, combine the strawberries, rhubarb, and orange juice. Cover and heat on medium for 5 minutes to soften the fruit.


In a small bowl, combine the sugar, corn starch, and cinnamon. Add to the fruit and combine. Turn the heat to low, and continue to cook for a few minutes, stirring continuously, until the juices thicken. Remove from the heat.


For the crumble:

In a medium bowl, combine the flour, sugars, and salt. Cut in the butter, with a pastry blender or your hands, until the butter is in small pea size pieces, and the mixture is crumbly.


For the cake:

Preheat the oven to 350ºF.


In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt.


Cut in the butter with a pastry blender, until it resembles coarse crumb.


In a separate bowl, whisk the buttermilk, eggs, and vanilla to combine. Add the wet ingredients to the dry and combine.


Pour half of the batter into a 9x13 inch pan. Layer the strawberry rhubarb mixture on top. Pour the rest of the batter on top. Finish by topping with the crumble.


Bake for 50 - 60 min. Or until a toothpick inserted comes out clean.


Remove from the oven and let cool for 1 hour. Can be stored in the fridge for a week.


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