Try this Strawberry Rhubarb Coffee Cake recipe, or contribute your own.
Suggest a better descriptionFILLING: In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling. FOR TOPPING: Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 614 | ||
Calories from Fat: 83 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 139.3mg | 43 % | |
Sodium 543.5mg | 19 % | |
Potassium 125.1mg | 3 % | |
Total Carbohydrate 128g | 38 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 127.1g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 614
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