Ultimate Way to Cook Fancy Strawberry Rhubarb Coffee Cake

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Strawberry Rhubarb Coffee Cake. Spread all of the strawberry rhubarb mixture over the batter. Spread remaining cake batter evenly over the top. Take Brown Sugar Crumb and squeeze between fingers to make crumbs, spread evenly over the top of cake.

Strawberry Rhubarb Coffee Cake In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. This coffee cake filled with the classic strawberry-rhubarb combo and topped with a crispy crumb topping is a perfect springtime treat! You can have Strawberry Rhubarb Coffee Cake using 21 ingredients and 8 steps. Here is how you make that.

Ingredients of Strawberry Rhubarb Coffee Cake

  1. Prepare of Filling:.
  2. You need 3 Cups of Rhubarb, sliced into quarter inch discs.
  3. You need 2 Cups of Strawberries, diced.
  4. Prepare 1/2 Cup of Sugar.
  5. It’s 1/3 Cup of Cornstarch.
  6. You need 2 TBSP. of Cold Water.
  7. You need of Crumb Topping:.
  8. Prepare 1 1/3 Cups of Brown Sugar.
  9. It’s 1/4 Cup of Flour.
  10. It’s 1 tsp. of Cinnamon.
  11. Prepare 4 TBSP. of Cold Butter, cut into pieces.
  12. Prepare of Batter:.
  13. You need 3/4 Cup of Cold Butter, cut into pieces.
  14. You need 1 1/2 Cups of Sugar.
  15. It’s 4 of Eggs.
  16. You need 2 tsp. of Vanilla.
  17. Prepare 1 1/2 tsp. of Baking Powder.
  18. It’s 1 1/2 tsp. of Baking Soda.
  19. It’s 1/2 tsp. of Salt.
  20. It’s 3 Cups of Flour.
  21. It’s 1 1/2 Cups of Sour Cream.

Transfer to a medium bowl and allow to cool. Made with buttermilk, brown sugar, and fresh fruit, this strawberry rhubarb coffee cake recipe is an early summer family favorite. Note: You can find freeze-dried strawberries in the dried fruit or natural foods aisle of your grocery store. If they are unavailable, you can substitute regular strawberries, sliced.

Strawberry Rhubarb Coffee Cake step by step

  1. Heat oven to 350 degrees. Spray a 9×13 pan with butter or a non-stick spray, set aside..
  2. Filling: In a medium sauce pan over medium heat, combine rhubarb, strawberries, sugar, cornstarch, and water. Stir frequently until the cornstarch begins to thicken but the rhubarb is still fairly firm, about 5 minutes. Remove from heat and set aside..
  3. Crumb topping: In a large bowl, combine brown sugar, flour, and cinnamon. Using a pastry blender, cut the butter into the mixture until it resembles course sand. Use your hands to squeeze handfuls of topping together, creating some larger clumps,then set aside..
  4. Cake batter: In a bowl of a stand mixer, beat the cold butter until smooth and creamy. Slowly add the sugar while continuing to beat at medium speed, until light and fluffy. Add eggs one at a time, scraping the bowl and beating well between each addition. Mix in vanilla..
  5. In separate bowl, whisk together the baking soda, baking powder, salt, and flour, then add the flour mixture to the batter 1 cup at a time, alternating with 1/2 of the sour cream between each addition and mixing on low speed just until everything is combined. Be careful not to over mix..
  6. Spread half of the cake batter into the bottom of the prepared pan, using a spatula to make an even layer right to the edges of the pan. Top with the strawberry rhubarb filling, gently spreading that to the edges as well. Dollop the remaining cake batter over the top of the filling, using a knife or spatula to gently spread it to the edges..
  7. Evenly sprinkle the crumb topping over the batter, squeezing handfuls of topping again to make sure there are at least some larger chunks of topping..
  8. Bake 50-60 minutes until a knife inserted into the center comes out clean. Cool completely..

Combine rhubarb, strawberries and lemon juice in saucepan. Bring to boil, stir constantly until thickened, remove from heat. In large bowl, combine flour, sugar, baking powder, baking soda and salt. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step.

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