If it’s June, it must be Rhubarb! Who can resist that fresh, tart flavor – not me. Now I have to decide what to make; rhubarb bread, rhubarb crisp, rhubarb jam, rhubarb sorbet, rhubarb bars, or rhubarb coffee cake…
I’m craving coffee cake so I dug out an old recipe from my Grandma that I just love. It’s an old fashioned coffee cake that combines rhubarb with frozen strawberries and coconut. It’s so yummy!
Here’s the recipe:
| Ingredients | Amount |
|---|---|
| Filling: | |
| Fresh Rhubarb, cut into 1-inch pieces | 3 cups |
| Frozen sliced Strawberries, thawed | 16 oz. package |
| Sugar | 1 cup |
| Cornstarch | 1/3 cup |
| Batter: | |
| Flour | 3 cups |
| Sugar | 1 cup |
| Baking Soda | 1tsp. |
| Baking Powder | 1 tsp. |
| Salt | 1 tsp. |
| Cinnamon | 1/8 tsp. |
| Butter | 1 cup |
| Buttermilk | 1 cup |
| Eggs, slightly beaten | 2 |
| Almond Extract | 1 tsp. |
| Topping: | |
| Sugar | 3/4 cup |
| Flour | 1/2 cup |
| Butter, cold | 1/4 cup |
| Flaked Coconut | 1/4 cup |
Directions:
1. Combine the rhubarb and strawberries and cook about 5 minutes. Combine the sugar and cornstarch and add to the fruit. Cook until bubbly and thickened. Set aside.
2. In a large mixing bowl, combine 3 cups of flour, 1 cup sugar, the baking soda and baking powder, salt, and cinnamon. Cut in 1 cup of butter until mixture resembles fine crumbs.
3. In a separate bowl, combine the buttermilk, eggs, and almond extract and beat; add to the dry ingredients, stirring just to moisten.
4. Spread half of the batter in a greased 9 x 13 baking pan. Spread the cooled rhubarb filling over this and spoon the remaining batter in small mounds on top of the filling.
5. Make the topping by combining 3/4 cup sugar and 1/2 cup of the flout, cut in 1/4 cup butter until the mixture resembles fine crumbs. Add the flaked coconut.
6. Sprinkle the topping over the batter.
7. Bake in a 350 degree oven for 40 – 45 minutes.
Serves 12
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