Darlene's Rhubarb Strawberry Coffeecake
Comment on this recipe
3 cups fresh or frozen rhubarb, cut into 1-inch pieces
1 quart fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
3 cups flour
1 cup sugar
1 teaspoon baking pwder and 1 teaspoon baking soda, mixed
1 teaspoon salt
1 cup margarine or butter, cut up
1 1/2 cups buttermilk
1 teaspoon vanilla
1/4 cup margarine
2/4 cup flour
3/4 cup sugar
In a large pan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat for about 5 mintues. Combine sugar and cornstarch; stir into pan. Bring to a boil, stirring constantly until thick. Remove from heat and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in margarine until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture.
Spread half of the batter evenly into a greased 13x9-inch baking dish. (Note: Mrs. Johnson says the dish will seem quite full.) Carefully spread filling on top. Drop tablespoons of remaining batter over filling.
For topping, melt margarine in a saucepan over low heat. Remove from heat and stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Place on middle rack of oven and bake at 350 degrees for 40 to 45 minutes. Serves 16 to 20.
Darlene Johnson for "A Taste of Rhubarb, Volume III" (2006, $15).