Ingredients
Scale
- Filling:
- 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
- 1 quart fresh strawberries, mashed
- 2 tablespoons lemon juice
- 1 cup sugar
- 1/3 cup cornstarch
- Cake:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, cut into pieces
- 1–1/2 cups buttermilk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Topping:
- 1/4 cup butter
- 3/4 cup all-purpose flour
- 3/4 cup sugar
Instructions
- In a large saucepan, combine rhubarb, strawberries, and lemon juice. Cover and cook over medium heat for 5 minutes. Mix sugar and cornstarch; stir into the saucepan. Bring to a boil and cook for 2 minutes until thickened. Remove from heat and set aside.
- Preheat oven to 350°F. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter until the mixture resembles coarse crumbs. Beat buttermilk, eggs, and vanilla; stir into the crumb mixture.
- Spread half the batter evenly into a greased 13×9-inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over the filling.
- For the topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until the mixture resembles coarse crumbs. Sprinkle over the batter. Lay foil on the lower oven rack to catch any juice spillovers.
- Place coffee cake on the middle rack; bake for 40-45 minutes. Cool on a wire rack.
Notes
- Prevent a soggy cake by ensuring the filling thickens properly.
- Substitute buttermilk with 1-1/2 cups milk mixed with 1-1/2 tablespoons vinegar or lemon juice.
- Peeling rhubarb is optional; young stalks may not need peeling.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg