Strawberry Rhubarb Coffee Cake
Ingredients
- ⅔ cup white sugar
- ⅓ cup cornstarch
- 2 cups chopped fresh rhubarb
- 1 (10 ounce) package frozen sliced strawberries, thawed
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold unsalted butter, cut into pieces
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup white sugar
- ½ cup all-purpose flour
- ¼ cup cold unsalted butter, cut into pieces
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Instructions
- Combine 2/3 cup sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries. Bring to a simmer over medium heat; cook until thickened, about 2 minutes. Remove from the heat, stir in lemon juice, and let cool.
- While the filling cools, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in 1 cup cold butter using 2 knives or pastry blender until the mixture resembles coarse crumbs.
- Whisk buttermilk, eggs, and vanilla together in a separate bowl; stir into flour mixture until just moistened. Spoon 2/3 of batter into the prepared pan; spread cooled filling over top, then cover with remaining 1/3 of batter.
- Combine 3/4 cup sugar and 1/2 cup flour in a bowl. Cut in 1/4 cup cold butter using 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle over batter.
- Bake in the preheated oven until topping is golden brown and a tester inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Source
Original recipe: View Original