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Rhubarb Strawberry Coffee Cake
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Filling:
3 c. fresh or frozen rhubarb, cut up
3 c. fresh strawberries
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch
Cake:
3 c. flour
1 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. margarine
1 c. buttermilk
Egg substitute equal to 2 eggs
1 tsp. vanilla
Topping:
3/4 c. sugar
1/2 c. flour
1/4 c. margarine
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For filling, in a saucepan combine rhubarb and strawberries. Cover and cook for 5 minutes. Stir in lemon juice. Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir 4 to 5 minutes more or until thickened and bubbly. Set aside to cool.
For cake, in a large mixing bowl stir together the 3 cups flour, the 1 cup sugar, salt, baking soda and baking powder. Cut in the 1 cup margarine until the mixture resembles fine crumbs. Beat together buttermilk, eggs and vanilla; add to flour mixture. Stir just until moistened. Spread half the batter in a greased 13x9x2-inch baking pan.
Spread cooled rhubarb strawberry filling over batter in baking pan. Spoon remaining batter in small mounds on top of fruit filling.
For topping, combine 3/4 cup sugar and 1/2 cup flour; cut in the 1/4 cup margarine until mixture resembles fine crumbs. Sprinkle crumb mixture over batter. Bake in 350 degree oven for 40 to 45 minutes. Makes 1 coffee cake.
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