Source: Country Living Country Mornings Cookbook
I first made this recipe a couple of decades ago and put it in our family cookbook. It is one of my sister's favorite recipes. (It's also a reason I freeze rhubarb so that I can make it year round.)
1 1/2 pounds rhubarb without tops
1 - 16-ounce package frozen, sweetened strawberries
2 tablespoons lemon juice
2 3/4 cups sugar
1/3 cup cornstarch
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter, cold
1 1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
Trim the ends and any leaves from the rhubarb. Rinse the stalks well and dry thoroughly on paper towels. Cut the rhubarb into 1-inch pieces. (You should have about 3 cups).
In a 3-quart saucepan, combine the rhubarb, strawberries, and lemon juice. Cover and cook over medium heat for 5 minutes. In a small bowl, stir together 1 cup sugar and the cornstarch. Gradually stir the sugar mixture into the rhubarb mixture. Heat to boiling; cook, stirring constantly for 4 minutes. Set aside to cool slightly.
Heat the oven to 350 degrees F. Grease a 9- by 13-inch baking pan; set aside.
In a large bowl, combine 3 cups flour, 1 cup sugar, baking powder, baking soda, and salt. Cut 1 cup butter into chunks; add to the flour mixture. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, beat together the buttermilk, eggs, and vanilla. Stir the buttermilk mixture into the flour mixture just until combined. Do not overmix. Spread half the batter evenly in the greased pan. Spread the rhubarb filling over the batter. Drop the remaining batter by heaping tablespoons over the rhubarb filling.
In a 1-quart saucepan over low heat, melt the remaining 1/4 cup butter. Stir in the remaining 3/4 cup flour and 3/4 cup sugar until the mixture resembles coarse crumbs. Sprinkle the crumbs over the top of the batter.
Bake the coffee cake 40 to 45 minutes, or until it is golden brown and bubbly. Cool the cake in the pan on a wire rack 10 minutes. Cut it into squares and serve warm.
Serves 12.
I first made this recipe a couple of decades ago and put it in our family cookbook. It is one of my sister's favorite recipes. (It's also a reason I freeze rhubarb so that I can make it year round.)
1 1/2 pounds rhubarb without tops
1 - 16-ounce package frozen, sweetened strawberries
2 tablespoons lemon juice
2 3/4 cups sugar
1/3 cup cornstarch
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter, cold
1 1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
Trim the ends and any leaves from the rhubarb. Rinse the stalks well and dry thoroughly on paper towels. Cut the rhubarb into 1-inch pieces. (You should have about 3 cups).
In a 3-quart saucepan, combine the rhubarb, strawberries, and lemon juice. Cover and cook over medium heat for 5 minutes. In a small bowl, stir together 1 cup sugar and the cornstarch. Gradually stir the sugar mixture into the rhubarb mixture. Heat to boiling; cook, stirring constantly for 4 minutes. Set aside to cool slightly.
Heat the oven to 350 degrees F. Grease a 9- by 13-inch baking pan; set aside.
In a large bowl, combine 3 cups flour, 1 cup sugar, baking powder, baking soda, and salt. Cut 1 cup butter into chunks; add to the flour mixture. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, beat together the buttermilk, eggs, and vanilla. Stir the buttermilk mixture into the flour mixture just until combined. Do not overmix. Spread half the batter evenly in the greased pan. Spread the rhubarb filling over the batter. Drop the remaining batter by heaping tablespoons over the rhubarb filling.
In a 1-quart saucepan over low heat, melt the remaining 1/4 cup butter. Stir in the remaining 3/4 cup flour and 3/4 cup sugar until the mixture resembles coarse crumbs. Sprinkle the crumbs over the top of the batter.
Bake the coffee cake 40 to 45 minutes, or until it is golden brown and bubbly. Cool the cake in the pan on a wire rack 10 minutes. Cut it into squares and serve warm.
Serves 12.
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