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:
|Fresh Rhubarb, cut into 1-inch pieces||3 cups|
|Frozen sliced Strawberries, thawed||16 oz. package|
|Baking Powder||1 tsp.|
|Eggs, slightly beaten||2|
|Almond Extract||1 tsp.|
|Butter, cold||1/4 cup|
|Flaked Coconut||1/4 cup|
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.