Rhubarb And Strawberry Coffee Cake Recipe
Servings: 12
Ingredients
- 3 c. flour
- 1 c. sugar
- 1 teaspoon baking soda
- 1 teaspoon baking pwdr
- 1 c. butter
- 1 c. buttermilk
- 2 slightly beaten large eggs
- 1 teaspoon vanilla
- 3 c. fresh or possibly 13 ounce frzn unsweetened rhubarb
- 16 ounce sliced frzn strawberries
- 2 T lemon juice
- 1 c. sugar
- 1/3 c. cornstarch
Directions
- To make fruit filling, cook fruit covered about 5 min. Add in lemon juice. Put together sugar and cornstarch and add in to fruit. Cook 4-5 min or possibly till thickened. Cool.Put together flour, sugar, soda, baking pwdr and salt. Cut in butter to fine crumbs. Add in lowfat milk, large eggs and vanilla to dry ingredients. Stir till moist. Spread half the batter in greased 9x13x2 inch pan. Spoon cooled filling over batter. Spoon remaining batter in small mounds on top of filling.
- Put together 3/4 cup sugar and 1/2 cup flour. Cut in 1/4 cup butter to fine crumbs. Sprinkle over batter. Bake at 350 degrees for 40-45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 443 | |
| Calories from Fat 147 | 33% |
| Total Fat 16.7g | 21% |
| Saturated Fat 10.14g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 353mg | 15% |
| Potassium 119mg | 3% |
| Total Carbs 69.53g | 19% |
| Dietary Fiber 1.6g | 5% |
| Sugars 41.54g | 28% |
| Protein 5.31g | 8% |
