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Post by Jay on Jul 17, 2005 19:31:06 GMT -6
Rhubarb ~ Strawberry Coffee Cake 1 cup fresh or frozen cut ~ up rhubarb 1 cup fresh or frozen unsweetened whole strawberries 1 cup sugar 2 Ts. cornstarch 1½ cups all-purpose flour ½ tsp. baking powder ¼ tsp. baking soda 6 Ts. margarine or butter 1 beaten egg ½ cup butter milk ½ tsp vanilla ¼ cup all- purpose flour Vanilla ice cream In a saucepan combine rhubarb, strawberries and ¼ water. Bring to a boiling: reduce heat. Cover and simmer about 5 minutes or till tender. Combine ¼ cup of the sugar and the cornstarch. Stir into fruit mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Set aside. In a mixing bowl stir together ½ cup of the sugar, the 1½ cups flour, the baking powder, and baking soda. Cut in 4 Tbs. margarine or butter till mixture resembles fine crumbs. Combine egg, buttermilk and vanilla. Add to flour mixture. Stir just till moistened. Spread half of the batter into an 8 x 8 x 2 inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds atop filling. Combine the remaining ¼ cup sugar and the ¼ flour. Cut in remaining 2 Tbs. margarine or butter till mixture resembles fine crumbs. Sprinkle over batter. Bake in a 350° oven for 40 to 45 minutes or till golden brown. Serve warm with vanilla ice cream. Servers 9. Double the recipe and bake the coffee cake in a 13 x 9 x 2 ~ inch baking pan for 45 to 50 minutes or till golden brown. Jay
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Post by whisperingpass on Jul 17, 2005 23:09:59 GMT -6
Thank You for posting this recipe Jay. I went out to the garden and picked the strawberries and used fresh rhubarb. I did the 9x13 pan and it is sooooo good. Thank You Lynn
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