Strawberry Rhubarb Coffee Cake
Description
This strawberry rhubarb coffee cake is sweet and fruity with a crunchy crumb topping. Adding nuts to the streusel bumps up the crunch.
Ingredients
•
2/3 cup sugar
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1/3 cup cornstarch
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2 cups chopped rhubarb
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1 (10 ounce) package frozen sliced strawberries, thawed
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2 tablespoons lemon juice
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3 cups all-purpose flour
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1 cup sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 cup cold unsalted butter, cut into pieces
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1 cup buttermilk
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2 large eggs
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1 teaspoon vanilla extract
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3/4 cup sugar
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1/2 cup all-purpose flour
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1/4 cup cold unsalted butter, cut into pieces
Directions
1
Combine 2/3 cup sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries. Bring to a simmer over medium heat; cook until thickened, about 2 minutes. Remove from the heat, stir in lemon juice, and let cool.
2
While the filling cools, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3
Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in 1 cup cold butter using 2 knives or pastry blender until the mixture resembles coarse crumbs.
4
Whisk buttermilk, eggs, and vanilla together in a separate bowl; stir into flour mixture until just moistened. Spoon 2/3 of batter into the prepared pan; spread cooled filling over top, then cover with remaining 1/3 of batter.
5
Combine 3/4 cup sugar and 1/2 cup flour in a bowl. Cut in 1/4 cup cold butter using 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle over batter.
6
Bake in the preheated oven until topping is golden brown and a tester inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack.