There were two recipes I wanted to try on the weekend and only a limited number of eggs. I decided to combine the two and the result was awesome. I used the cake and topping of this recipe. For the filling I used 1 1/2 cup coarsely chopped strawberries, 1 8oz pkg of cream cheese softened, 1/3 cup of sugar, 1 tsp of vanilla and 1 egg. Beat the cream cheese, sugar, egg and vanilla together, spread it over the half of batter in the pan. Top with the chopped strawberries. Dot with remaining batter and sprinkle topping on. Bake for 45 minutes. Wow. I'm going to try this combination with different fruits over the summer.
I was sorry to see her gone... But girl! I had flour and eggs and butter today! Everything else got subbed except the rhubarb. I used raspberries, rhubarb and pineapple, milk with lemon juice, powdered sugar, almond flavoring, and still... it was beautiful! So, to her descendants... I hope wherever she is, this makes her smile... God bless.
Had strawberries to use up so made this recipe as we are also rhubarb lovers. Perfect pick. loved the recipe. Thanks for sharing.
The cake batter is wonderful (fluffy, airy, delicious!), love the idea of making the crumb mixture using melted butter (so much easier!), and the jam is so yummy! Next time, I'll cut the cake batter in half and make this as a crumb pie sort of thing - the fruit part is so good I'd like it to shine through even more! Thank you for a great recipe CoolMonday!
wonderful coffee cake and maybe rhubarb being one of my favorite fruits helps. Anyway, if you like rhubarb and, of course, strawberries you will not be disappointed. You may not want to share it tho!!!!!!
Wow! I specifically tried this recipe tonight to use up some leftover buttermilk, and this is just amazing! I should bring it to work tomorrow so we don't eat it all, but it's so good I don't want to share! I can't wait to make it again. I followed the recipe to a T. Thanks for the great recipe!!
I LOVE the combo of rhubarb and strawberries! And it was indeed a CoolMonday (made in her honor) -- as I drove off to work here in southern Maine my car registered 36 degrees farenheit! I'm fortunate, as the rhubarb came from my own garden; it is farmed "sweet" rhubarb, because twice a day during the growing season, I meticulously yank off all the emerging buds from the rhubarb plants on the way to/from my car. The secret to sweet rhubarb is to pluck off the buds thus keeping the plant's natural sugars in the stems. This was delicious and didn't last the day, although it filled a large 9x13 pan.
This dessert is just amazing!I love rhubarb and strawberries together.The only mistake I made was that I put it in a 9 x 9 square pan,for some reason I thought it would work better than the 9 x 13.I was wrong.It took too long for the center to cook,it took about an hour.It did bake eventually but next time I will use the 9 x 13 pan.Everything about this is delicious,the cake is very nice and moist and the jam mixture is awesome(I added 1 1/2 cups of sugar instead of just the 1)Excellent,excellent recipe!!
Combination cake, coffee cake, and cobbler. This recipe is my new best friend. I was very very pleased with the results and the recipe is quite easy. This cake didn't have a snowball's chance in H*LL to last more than a few hours around my son - - it was devoured! Thanks for a great recipe!
Finally, I was able to try this yummy coffee cake -- and now I'm disappointed I had to wait! My girlfriend and I both thought it was terrific (my hubby, on the other hand, doesn't like rhubarb so wouldn't even try it, his loss LOL). I cut the recipe in half, knowing a 13x9 would be too much, and made it in a 9" square cake pan, which worked out well. I used fresh-from-the-garden rhubarb, rather than storebought, so it was a tad tart, but even so we both thought this was very tasty and I would make it again the same way. It also cut into neat squares even though it was very moist. I know I'll be making this again; thanks for posting!