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Strawberry Rhubarb Coffee Cake

Filling Ingredients

  • 3 cups sliced fresh or frozen rhubarb
  • 1 qt. fresh strawberries, mashed
  • 2 Tbsp. lemon juice
  • 1 cup sugar
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  • 1/3 cup cornstarch

Filling Directions

In a saucepan combine rhubarb, strawberries, and lemon juice. Cook on medium heat for 5 minutes. Combine sugar and cornstarch. Stir into fruit, stirring constantly until thickened.

Cake Ingredients

  • 3 cups flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1 cup butter
  • 1 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp. vanilla

Topping Ingredients

  • 1/4 cup butter
  • 3/4 cup flour
  • 3/4 cup sugar

Cake Directions

Mix topping ingredients and cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla. Stir into crumb mixture. Spread half of batter into a greased 9x13 inch pan. Carefully spread filling over top. Drop remaining batter onto filling. Sprinkle topping over batter. Bake at 350 degrees F for 40-45 minutes.

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By Robin from Washington, IA

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Food and Recipes Recipes Baking & Desserts Cakes CoffeeOctober 26, 2006
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