Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, strawberry rhubarb coffee cake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Strawberry Rhubarb Coffee Cake is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Strawberry Rhubarb Coffee Cake is something which I’ve loved my entire life.
Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top. The layer of fruit filling takes longer to cool down and set up than other cakes so if you slice right into this, you will end up with strawberry rhubarb jam oozing out.
To begin with this particular recipe, we have to first prepare a few components. You can have strawberry rhubarb coffee cake using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Strawberry Rhubarb Coffee Cake:
- Prepare Filling:
- Make ready 3 Cups Rhubarb, sliced into quarter inch discs
- Get 2 Cups Strawberries, diced
- Get 1/2 Cup Sugar
- Make ready 1/3 Cup Cornstarch
- Get 2 TBSP. Cold Water
- Get Crumb Topping:
- Prepare 1 1/3 Cups Brown Sugar
- Take 1/4 Cup Flour
- Prepare 1 tsp. Cinnamon
- Get 4 TBSP. Cold Butter, cut into pieces
- Make ready Batter:
- Make ready 3/4 Cup Cold Butter, cut into pieces
- Make ready 1 1/2 Cups Sugar
- Take 4 Eggs
- Prepare 2 tsp. Vanilla
- Prepare 1 1/2 tsp. Baking Powder
- Prepare 1 1/2 tsp. Baking Soda
- Make ready 1/2 tsp. Salt
- Prepare 3 Cups Flour
- Make ready 1 1/2 Cups Sour Cream
This coffee cake filled with the classic strawberry-rhubarb combo and topped with a crispy crumb topping is a perfect springtime treat! One of my favorite signs of spring is the shoots of rhubarb that pop out of the ground in my backyard every March. Combine rhubarb, strawberries and lemon juice in saucepan. Bring to boil, stir constantly until thickened, remove from heat.
Steps to make Strawberry Rhubarb Coffee Cake:
- Heat oven to 350 degrees. Spray a 9x13 pan with butter or a non-stick spray, set aside.
- Filling: In a medium sauce pan over medium heat, combine rhubarb, strawberries, sugar, cornstarch, and water. Stir frequently until the cornstarch begins to thicken but the rhubarb is still fairly firm, about 5 minutes. Remove from heat and set aside.
- Crumb topping: In a large bowl, combine brown sugar, flour, and cinnamon. Using a pastry blender, cut the butter into the mixture until it resembles course sand. Use your hands to squeeze handfuls of topping together, creating some larger clumps,then set aside.
- Cake batter: In a bowl of a stand mixer, beat the cold butter until smooth and creamy. Slowly add the sugar while continuing to beat at medium speed, until light and fluffy. Add eggs one at a time, scraping the bowl and beating well between each addition. Mix in vanilla.
- In separate bowl, whisk together the baking soda, baking powder, salt, and flour, then add the flour mixture to the batter 1 cup at a time, alternating with 1/2 of the sour cream between each addition and mixing on low speed just until everything is combined. Be careful not to over mix.
- Spread half of the cake batter into the bottom of the prepared pan, using a spatula to make an even layer right to the edges of the pan. Top with the strawberry rhubarb filling, gently spreading that to the edges as well. Dollop the remaining cake batter over the top of the filling, using a knife or spatula to gently spread it to the edges.
- Evenly sprinkle the crumb topping over the batter, squeezing handfuls of topping again to make sure there are at least some larger chunks of topping.
- Bake 50-60 minutes until a knife inserted into the center comes out clean. Cool completely.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Strawberry Rhubarb Coffee Cake combines some of your favorite spring flavors into an irresistible snack cake or a sweet dish for Mother's Day brunch! This is a sponsored post on behalf of Fleischmann's® Yeast. The views and opinions expressed on My Baking Addiction are my own. I used frozen strawberries, and frozen rhubarb for this strawberry rhubarb recipe.
So that is going to wrap it up with this special food strawberry rhubarb coffee cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
