05/16/2016 Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake

Recipe Courtesy of Cindy Schumacher

1¼ cup chilled unsalted butter
¼ cup freshly squeezed lemon juice
1/3 cup cornstarch
2¾ cup sugar
1 lb. strawberries, halved and sliced
1½ lbs. rhubarb, cut in 1” pieces (6 cups)
3¾ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
pinch salt
2 large eggs
1 ½ cups buttermilk
1 tsp. vanilla

Preheat oven to 350. Brush a 9 X 13 X 3” pan with butter.
Make fruit sauce: combine lemon juice, cornstarch, and 1 cup sugar in medium saucepan.
Add strawberries and rhubarb. Cook over medium heat, stirring frequently.
Heat until rhubarb is soft and liquid has thickened, 15 – 20 minutes. Let cool.

Make crumble topping: Combine ¾ cup sugar & ¾ cup flour in medium bowl.
Melt ¼ cup butter and drizzle over flour mixture, using hands, mix and set aside.

Make cake batter: Whisk together remaining 3 cups flour, 1 cup sugar, baking powder, baking soda, and salt in large bowl. Using pastry knife or 2 forks, cut butter into flour mixture until resembles coarse meal.
In separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture, stir to combine.
Spread half of cake batter evenly into the prepared pan. Top with half fruit sauce.
Repeat, carefully spreading remaining cake batter.
Top with remaining fruit sauce. Sprinkle with crumb topping.
Bake until golden brown and springs back when touched in center, about an hour.