Prep Time::45 mins
Cook Time::55 mins
Total Time:: 1 hr 40 mins
Servings::12
Yield::1 9×13-inch coffee cake
Ingredients
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Filling:
⅔ cup white sugar
⅓ cup cornstarch
2 cups chopped fresh rhubarb
1 (10 ounce) package frozen sliced strawberries, thawed
2 tablespoons lemon juice
Cake:
3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold unsalted butter, cut into pieces
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Topping:
¾ cup white sugar
½ cup all-purpose flour
¼ cup cold unsalted butter, cut into pieces
Directions
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.
While the filling cools, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
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.
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.
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.
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.