Easiest Way to Prepare Tasty Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake. In a large saucepan, combine rhubarb, strawberries and lemon juice. Combine sugar and cornstarch; stir into saucepan. Cut in butter until mixture resembles coarse crumbs.

This recipe was developed by Emily Donahue for Roseys Coffee and Tea in Hanover, New Hampshire. In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Combine rhubarb, strawberries and lemon juice in saucepan. You can cook Strawberry Rhubarb Coffee Cake using 21 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Strawberry Rhubarb Coffee Cake

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

Bring to boil, stir constantly until thickened, remove from heat. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Transfer to a medium bowl and allow to cool. This coffee cake filled with the classic strawberry-rhubarb combo and topped with a crispy crumb topping is a perfect springtime treat!

Strawberry Rhubarb Coffee Cake step by step

1. Heat oven to 350 degrees. Spray a 9x13 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..

Rhubarb: Make a Strawberry Rhubarb Coffee Cake by replacing ¼ cup of fresh strawberry with finely chopped rhubarb! How To Freeze: Once cooled, simply wrap it in aluminum foil or plastic wrap, then place in a freezer bag to help prevent freezer burn. To thaw, let it sit at room temperature for at least an hour. Slowly add sugar while beating at medium speed until light and fluffy. Grandma Moyer's Rhubarb and Strawberry Coffee Cake.