Strawberry Rhubarb Streusel coffee cake
This recipe started as plain rhubarb crumb coffee cake, but Meaghan didn’t have enough rhubarb, so she did two cups of each and used whole wheat flour instead of all purpose. She also used my Apple Pie Spice instead of cinnamon. It tastes great with cool whip and strawberries (as do most things):
- ½ cup butter, softened
- 1½ cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp ground nutmeg
- 1 cup buttermilk
- 4 cups chopped fresh or frozen* rhubarb
TOPPING:
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- ½ cup cold butter
Directions
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
- In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
* if using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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