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    You are in: Home / Recipes / Strawberry - Rhubarb Coffee Cake Recipe
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    Strawberry - Rhubarb Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Debber's Note:

    Always on the look-out for make-ahead breakfast recipes featuring produce we have handy on our little farm. I can see the rhubarb from the window nearby, and in June we head for a nearby berry farm to pick strawberries. This recipe comes from Reiman's *Best of Country Cooking 2003* cookbook.

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    Ingredients:

    Serves: 12-16

    Yield:

    13x9 pan

    Units: US | Metric

    Fruity Filling

    Cakey Crust

    Topping

    Directions:

    1. 1
      In sauce pan, combine sugar & cornstarch; add fruits; boil and cook for 2 minutes (thickened); remove from heat, stir in lemon juice; cool.
    2. 2
      Preheat oven to 350; grease a 13x9 pan; set aside.
    3. 3
      Cakey Crust part: combine dry ingredients in a large bowl; cut in butter.
    4. 4
      Beat eggs, milk & vanilla; stir into dry mixture until just moistened.
    5. 5
      Spoon two-thirds of cakey stuff in bottom of pan; spoon filling in, top with small dollops of remaining batter; set aside.
    6. 6
      Topping: combine sugar & flour, cut in butter, sprinkle over batter in pan.
    7. 7
      Bake for 45-50 minutes (golden brown).
    8. 8
      Cool on wire rack and serve.
    9. 9
      VARIATION: Try raspberries instead of strawbs. Add chopped nuts to the topping.

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    Nutritional Facts for Strawberry - Rhubarb Coffee Cake

    Serving Size: 1 (153 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 518.0
     
    Calories from Fat 191
    36%
    Total Fat 21.2 g
    32%
    Saturated Fat 12.9 g
    64%
    Cholesterol 84.6 mg
    28%
    Sodium 328.5 mg
    13%
    Total Carbohydrate 77.2 g
    25%
    Dietary Fiber 2.3 g
    9%
    Sugars 43.0 g
    172%
    Protein 6.2 g
    12%

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