Rhubarb Coffee Cake Recipe

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This light and buttery coffe cake has a sweet and tart layer of rhubarb-strawberry that is absolutely delicious. Perfect to use up your spring rhubarb.
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Servings:
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Ingredients
  • 3 cups rhubarb, diced
  • 1 package frozen strawberries, thawed (10 oz pkg)
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/2 cup cornstarch
  • 3 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • TOPPING:
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 cup butter, softened
Directions
PREP
45 mins
COOK
45 mins
READY IN
1.5 hrs
Cook rhubarb and strawberries for 5 minutes. Add lemon juice, sugar andn cornstarch. Cook until thickened; cool.

Mix flour, sugar, baking soda, baking powder and salt.

Cut in butter.

Add eggs, buttermilk and vanilla; stir well.

Put half of batter into a greased 9x13 inch pan. Spread rhubarb-strawberry filling on top. Spoon remaining batter on top.

For topping, combine sugar, flour and butter. Sprinkle on top of cake.

Bake for 40-50 minutes.

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Rhubarb Coffee Cake Recipe Reviews

rhubarb coffee cake

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
jods User
Rating of 5 out of 5.0 stars
Reviewed By
"Absolutely perfect! I loved everything about this coffee cake and couldn't stop nibbling at it. The rhubarb mixture was the biggest pain but well worth it. Wondering if the Tastefully Simple Rhubarb Strawberry jam would work for this?"
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