Rhubarb-Strawberry Coffee Cake 3 cups all-purpose flour
1 cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup butter or margarine 1 cup buttermilk 2 slightly beaten eggs 1 teaspoon vanilla Rhubarb Filling 3/4 cup sugar 1/2 cup all-purpose flour 1/4 cup butter or margarine Stir together 3 cups flour, 1 cup sugar, soda, baking powder, and salt. Cut in 1 cup butter to fine crumbs. Beat together buttermilk, eggs, and vanilla; add to dry ingredients. Stir to moisten. Spread half the batter in greased 13x9-inch baking pan. Spread cooled filling over batter in pan. Spoon remaining batter in small mounds atop filling. Combine remaining sugar and flour; cut in 1/4 cup butter to fine crumbs. Sprinkle crumbs over batter in pan. Bake in 350 deg; oven for 40 to 45 minutes. Makes 12 to 15 servings. Rhubarb Filling: In saucepan combine 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one 16-ounce package frozen rhubarb, and one 16-ounce package frozen sliced strawberries, thawed. Cover and cook about 5 minutes. Add 2 tablespoons lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch; add to rhubarb mixture. Cook and stir till thickened and bubbly; cool. Source: Better Homes and Gardens All-Time Favorite Fruit (From World Wide Recipes (Luan)) _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
