Tuesday, 13 June 2017

Strawberry Rhubarb Coffee Cake

Spring is one of my stomach's favourite times of the year because it's the start of rhubarb season!! Those beautiful red stalks are packed with a lip-twisting tartness that I simply adore. I have two large plants in my garden and there's something about being able to walk into your backyard to pick something you've grown with your own two hands that's pretty awesome. The best part is baking it into something truly yummy and sharing it with family and friends.

One of my popular (and oldest) recipes on my blog (hence the sad lack of pictures) is my Sour Cream Coffeecake. It's moist and has a wonderfully buttery taste that is made even better with the brown sugar-cinnamon topping.

This past Sunday it was hotter than the hubs of H-E-double-hockey-stick but that didn't stop the culinary wheels inside my head from turning. I had an idea and my stomach was on the sidelines cheering me on. Heat or no heat I wanted cake, and cake I shall have!

So, with rhubarb in hand and some strawberries that were on their last legs, I decided to combine my favourite coffeecake with some strawberry-rhubarb goodness.  The oppressive heat was worth it because this cake was awesome! It's like my favourite coffeecake and strawberry rhubarb pie had a love child. And it was glorious.

So, if you're looking for ways to use your rhubarb bounty you've got to give this recipe a try.  It's seriously good eats.

Strawberry Rhubarb Coffee Cake
Yield: 1 - 9x13-inch pan

3 cups rhubarb, cut into small 1/2-inch pieces
2 cups strawberries, hulled and cut in quarters
2 tbsp water
1/3 cup cornstarch
1/2 cup white sugar

1/4 flour
1/4 cup packed brown sugar
1 1/2 tbsp butter, melted
1/2 tsp cinnamon

Cake Batter
1 cup butter, softened (no substitutes)
2 cups white sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla
2 cups flour
1 tsp baking powder
1/8 tsp salt

Preheat oven to 350F. Grease a 9x13" baking pan. Set aside.

Prepare filling: In a large saucepan, combine the rhubarb, strawberries, water, cornstarch and sugar.  Mix well and cook for about 5 minutes, over medium-low heat, stirring often. Mixture will appear thick but fruit will still retain much of their shape. Remove from heat and set aside.

Prepare topping: In a medium bowl, combine all topping ingredients and mix well.  It will have a moist crumb texture. Set aside. 

Prepare batterIn a large bowl, cream together 1 cup of butter and white sugar until light and fluffy. Beat in eggs, one at a time, then stir in the sour cream and vanilla. Mix in 2 cups of flour, baking powder and salt, just until combined. Spread half of the mixture into the prepared pan.

Pour fruit mixture over the batter.

Spread remaining batter onto the fruit and sprinkle with the topping.

Bake for 35-45 minutes or until a toothpick inserted into the centre comes out clean.  

Cool on a wire rack.  Once cooled, store in an airtight container or cover well with plastic wrap.

Last but not least, be prepared for lots of kudos. This cake truly rocks!

Other rhubarb-inspired creations:
Moist Rhubarb Cake (one of my all-time top recipes)
Lemon Rhubarb Squares
Rhubarb Custard Crumble Pie

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