strawberry & rhubarb coffee cake

How To Make strawberry & rhubarb coffee cake

• 1

  Preheat oven to 350 degrees. Grease and flour a 13X9 baking pan.
• 2

  To make filling cover and cook rhubarb, strawberries and lemon juice in a large sauce pan. Cook over medium heat for 5 minutes, stirring so is does not burn.
• 3

  Combine sugar and cornstarch. Stir into berries and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
• 4

  In a large mixing bowl add flour, sugar, baking powder, baking soda, and salt. Cut in butter until course crumbs form like pie crust. NOTE: (I use my food processor. I pulse it a few times until it resembles pie crust.)
• 5

  In a separate bowl beat buttermilk, eggs and vamilla until light in color. Stir into crumb mixture. DO NOT OVER MIX. Stir to combine wet and dry ingredients.
• 6

  Spread half the batter into prepared pan. Spoon filling on top, spread evenly (be gentle). Spoon remaining batter over the filling.
• 7

  Combine butter, flour and sugar for topping. You want a crumb mixture. Sprinkle this on top of the coffee cake.
• 8

  Bake 40-50 minutes. Be careful not to undercook. I bake mine 50 minutes. Cool, cut, serve and refrigerate if you have left overs.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card