STRAWBERRY RHUBARB COFFEE CAKE
Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. -Dorothy Morehouse, Massena, New York
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside. , Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. , Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. , For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers. , Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 328 calories, Fat 12g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 285mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
RHUBARB AND STRAWBERRY COFFEE CAKE
Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother's Day brunch. That's how we honor moms and their moms. -Danielle Ulam, Hookstown, Pennsylvania
Provided by Taste of Home
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg., In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix)., Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture., Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers., Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.
Nutrition Facts : Calories 320 calories, Fat 15g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 274mg sodium, Carbohydrate 41g carbohydrate (22g sugars, Fiber 1g fiber), Protein 6g protein.
STRAWBERRY-RHUBARB COFFEE CAKE
The batter for this coffee cake recipe is much like that for a biscuit; chilled butter is cut in rather than creamed, which produces an uber-tender crumb. This recipe was developed by Emily Donahue for Rosey's Coffee and Tea in Hanover, New Hampshire.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-12-by-3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.
- Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.
- Make cake batter: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut butter into flour mixture until it resembles coarse meal. In a separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.
- Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.
- Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.
GRANDMA MOYER'S RHUBARB AND STRAWBERRY COFFEE CAKE
This was my Grandma Moyer's recipe. It has been missing since at least the mid 80's. I found it stuck the middle of an old book I got after my mom passed away. Everyone in the family has been trying to recreate this delicious coffee cake for years. It is moist and very flavorful. I added the strawberries because I like it a little sweeter. Rhubarb is an ingredient that you don't see used very often any more, but those of us who do use it always love to find new ways to spread the love.
Provided by BobbieRocks
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 56 g, Cholesterol 24.8 mg, Fat 3.9 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 258.7 mg, Sugar 35 g
RHUBARB STRAWBERRY COFFEE CAKE
We have a rhubarb patch, so I'm always looking for recipes featuring this "fruit". I've served this coffee cake to people who say they don't like rhubarb, and they've always told me how much they enjoyed it.
Provided by Taste of Home
Time 1h5m
Yield 12-15 servings.
Number Of Ingredients 18
Steps:
- In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool., In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13x9-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter., For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean and cake is golden brown. Cool on a wire rack.
Nutrition Facts :
STRAWBERRY RHUBARB COFFEE CAKE
A great breakfast treat or dessert for any time. Found this in Guide to Southern Cuisine. Use a 9x13x2-inch pan.
Provided by CoolMonday
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- FILLING.
- Combine rhubarb, strawberries and lemon juice in saucepan.
- Cover and cook for about 5 minutes on medium heat.
- Combine sugar and cornstarch.
- Stir into strawberry mixture.
- Bring to boil, stir constantly until thickened, remove from heat.
- CAKE.
- In large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Cut in butter with pastry blender until resembles coarse crumbs.
- In separate bowl, beat together buttermilk, eggs and vanilla.
- Stir into crumb mixture.
- Spread half evenly into greased 9x13x2-inch baking dish.
- Carefully spread strawberry filling over batter.
- Drop remaining batter evenly over filling with a tablespoon.
- TOPPING.
- In small saucepan over low heat, melt butter.
- Remove from heat.
- Stir in flour and sugar until mixture is crumbly.
- Sprinkle over batter.
- Bake at 350°F for about 45 minutes, or until done.
- Cool cake on rack.
- Cut into squares to serve.
Nutrition Facts : Calories 664.8, Fat 25.1, SaturatedFat 15.2, Cholesterol 99.7, Sodium 537.9, Carbohydrate 104, Fiber 3.4, Sugar 60.9, Protein 8.4
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