Strawberry - Rhubarb Coffee Cake

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Total Time
1hr 10mins
Prep
20 mins
Cook
50 mins

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

Nutrition

Directions

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