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There's nothing quite as satisfying as food made from ingredients from your own garden...

Strawberry Rhubarb Coffee Cake:

3 cups cut rhubarb
16 oz strawberries
2 tbsp lemon juice
1 cup sugar
1/3 cup corn starch

3 cups all purpose flour
1 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup butter
1 cup buttermilk
2 lightly beaten eggs
1 tsp vanilla

3/4 cup sugar
1/2 cup flour
1/4 cup butter

In a saucepan combine the rhubarb and strawberries, cover and cook over medium-high heat for 5 minutes. Stir in lemon juice. Combine the sugar and corn starch; add to the fruit mixture. Cook and stir 4 to 5 minutes, or until thickened and bubbly and the sauce is slightly translucent. Set aside to cool.

In a food processor bowl combine the first measures of flour and sugar with the remaining dry ingredients cut in the butter and pulse till the mixture looks like fine crumbs. Pour into a large mixing bowl. Mix together the milk eggs and vanilla and add all at once to the dry mixture. Stir together just until well moistened.

Spread half the batter in a greased 9x13x2 baking pan. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds on top of the fruit filling.

In the food processor bowl combine the 3/4 cup sugar, 1/2 cup flour, and 1/4 cup butter, pulse till the mixture looks like fine crumbs. Sprinkle crumbs liberally over the top of the batter.

Bake for 40-45 minutes.

(recipe from Better Homes and Gardens -All Time Favourite Bread Recipes)


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July 2011

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