If you're lucky enough to have a bumper crop of rhubarb, or can find it at your market, you'll want to try this wonderful coffee cake. It's tall, moist, with tangy bits, absolutely a dream! The recipe makes a bunch so it's great for a crowd. It also freezes well.
rhubarb strawberry swirl coffee cake
Makes one 9 x 14 pan
RHUBARB STRAWBERRY COMPOTE
This recipe makes much more than you will need for the cake. The excess can be served on the side. It's also wonderful with yogurt, or mixed into oatmeal, or served as a topping for ice cream.
- 1 lb. fresh rhubarb, washed, ends trimmed, and chopped
- 1 lb. fresh strawberries, washed, hulled, and cut into quarters
- 1/2 cup water
- 1/3 cup sugar
- juice of 1 lemon
Bring water and sugar to a boil in a saucepan. Add rhubarb, cover and simmer for 3 minutes. Remove cover, add strawberries and simmer another 3 - 5 minutes. Remove from heat, add lemon juice and using a blender, immersion blender, or food processor, blend until slightly chunky. Set aside to cool. Can be made a day ahead. Store covered in the refrigerator.
- 3 stalks fresh rhubarb, washed, ends trimmed
- 1/3 cup sugar
Wash but do not dry 3 stalks rhubarb. Preheat oven to 350F. Spread 1/3 cup sugar evenly in the bottom of a baking sheet. Roll rhubarb in sugar. Bake 10 minutes until tender but still holds its shape. Set aside to cool.
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1-3/4 cup buttermilk
- 1 t. vanilla
- 4 cups all purpose flour
- 2 t. baking soda
- 1/2 t. salt
Preheat oven to 350F. Butter a 9 x 14 inch pan. Beat butter with both sugars until light and creamy, about 3 minutes. Add eggs, one at a time, beating only until blended. Add buttermilk and vanilla; beat at low speed for 2 minutes, scraping the bowl as needed.
In a large bowl, combine the flour, baking soda, and salt. Add the flour mixture in 3 additions, beating at low speed just until blended after each addition. Add batter to pan. Pour 1 cup of the compote over the batter and using a knife, gently swirl into the batter. Spread the batter evenly in the pan. Make topping.
- 1/2 cup firmly packed light brown sugar
- 1/4 cup all purpose flour
- 1/4 cup softened butter
- 1 t. cinnamon
Stir together in a small bowl until it resembles wet sand. Sprinkle evenly over batter. Place the baked 3 rhubarb stalks decoratively over the topping. Bake at 350F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cake and topping adapted from Southern Made Fresh.
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