Strawberry Rhubarb Coffee Cake. Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. In a large saucepan, combine rhubarb, strawberries and lemon juice.
If you want to show off that pretty pink ribbon of fruity filling in. Strawberry Rhubarb Coffee Cake combines some of your favorite spring flavors into an irresistible snack cake or a sweet dish for Mother's Day brunch! This is a sponsored post on behalf of Fleischmann's® Yeast. You can have Strawberry Rhubarb Coffee Cake using 21 ingredients and 8 steps. Here is how you cook that.
Ingredients of Strawberry Rhubarb Coffee Cake
- It’s of Filling:.
- Prepare 3 Cups of Rhubarb, sliced into quarter inch discs.
- You need 2 Cups of Strawberries, diced.
- It’s 1/2 Cup of Sugar.
- Prepare 1/3 Cup of Cornstarch.
- You need 2 TBSP. of Cold Water.
- You need of Crumb Topping:.
- It’s 1 1/3 Cups of Brown Sugar.
- You need 1/4 Cup of Flour.
- You need 1 tsp. of Cinnamon.
- It’s 4 TBSP. of Cold Butter, cut into pieces.
- You need of Batter:.
- It’s 3/4 Cup of Cold Butter, cut into pieces.
- Prepare 1 1/2 Cups of Sugar.
- You need 4 of Eggs.
- You need 2 tsp. of Vanilla.
- Prepare 1 1/2 tsp. of Baking Powder.
- You need 1 1/2 tsp. of Baking Soda.
- Prepare 1/2 tsp. of Salt.
- You need 3 Cups of Flour.
- You need 1 1/2 Cups of Sour Cream.
The views and opinions expressed on My Baking Addiction are my own. One of my favorite things about this time of year is the abundance of Strawberries and Rhubarb. This Strawberry Rhubarb Coffee Cake is the perfect beginning or end to any day. This recipe goes out to all my Strawberry Rhubarb Coffeecake lovers out there.
Strawberry Rhubarb Coffee Cake instructions
- Heat oven to 350 degrees. Spray a 9×13 pan with butter or a non-stick spray, set aside..
- Filling: In a medium sauce pan over medium heat, combine rhubarb, strawberries, sugar, cornstarch, and water. Stir frequently until the cornstarch begins to thicken but the rhubarb is still fairly firm, about 5 minutes. Remove from heat and set aside..
- Crumb topping: In a large bowl, combine brown sugar, flour, and cinnamon. Using a pastry blender, cut the butter into the mixture until it resembles course sand. Use your hands to squeeze handfuls of topping together, creating some larger clumps,then set aside..
- Cake batter: In a bowl of a stand mixer, beat the cold butter until smooth and creamy. Slowly add the sugar while continuing to beat at medium speed, until light and fluffy. Add eggs one at a time, scraping the bowl and beating well between each addition. Mix in vanilla..
- In separate bowl, whisk together the baking soda, baking powder, salt, and flour, then add the flour mixture to the batter 1 cup at a time, alternating with 1/2 of the sour cream between each addition and mixing on low speed just until everything is combined. Be careful not to over mix..
- Spread half of the cake batter into the bottom of the prepared pan, using a spatula to make an even layer right to the edges of the pan. Top with the strawberry rhubarb filling, gently spreading that to the edges as well. Dollop the remaining cake batter over the top of the filling, using a knife or spatula to gently spread it to the edges..
- Evenly sprinkle the crumb topping over the batter, squeezing handfuls of topping again to make sure there are at least some larger chunks of topping..
- Bake 50-60 minutes until a knife inserted into the center comes out clean. Cool completely..
This coffee cake filled with the classic strawberry-rhubarb combo and topped with a crispy crumb topping is a perfect springtime treat! One of my favorite signs of spring is the shoots of rhubarb that pop out of the ground in my backyard every March. Strawberry-Rhubarb Coffee Cake. this link is to an external site that may or may not meet accessibility guidelines. I used frozen strawberries, and frozen rhubarb for this strawberry rhubarb recipe. However, it can also be made using fresh berries and rhubarb.
