Last year I decided that I was going to find recipes for rhubarb that I might like. We have a rhubarb patch in our yard that has always been harvested and given away to friends. This past year, when it came time to harvest, I kept some rhubarb for myself which I am just now getting around to using. Digging through my freezer I found a bag of strawberries as well so I decided to put the two together in a strawberry rhubarb coffee cake.
The original coffee cake recipe that I use calls for buttermilk. Of course, I didn’t have any buttermilk in the house and no white vinegar or lemons to make my own. Not having buttermilk wasn’t going to stop me from making a coffee cake so I decided to substitute International Delight White Chocolate Raspberry coffee creamer instead. Alan, thinking I would love this creamer, bought a large container of it for me. I’m picky, to say the least, about candied creamer and didn’t like this one in my coffee. However, instead of throwing it out I’ve been holding onto it looking for recipes to use it in. Surprise, surprise, it pairs perfectly with this coffee cake.
Making the recipe is a little time intensive, but is simple enough. This recipe makes a small 8×8 size pan of coffee cake. If you want enough to feed a crew just double the recipe and bake in a 9×13 pan.
Strawberry Rhubarb Coffee Cake
The aroma of fruit cooking on the stove invokes memories of summer which is a nice since its still winter with lots of snow on the ground and cold temps still hounding us.
Preheat oven to 375 degrees.
FRUIT FILLING INGREDIENTS:
1 1/2 cup rhubarb, cut into small pieces
1 cup fresh or frozen strawberries
1/2 cup sugar
2 1/2 tablespoons cornstarch
In a small saucepan mix the rhubarb and strawberries. Cover and cook for 5 minutes over medium-high heat. In a bowl combine the sugar and cornstarch; stir into fruit. Stir frequently until mixture is thick. Remove from heat and cool.
COFFEE CAKE INGREDIENTS:
1 1/2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. soda
1/2 c. butter
1/2 c. International Delight White Chocolate Raspberry Creamer
1 eggs
1/2 tsp. vanilla or vanilla powder
In a large bowl mix together the dry ingredients. Add butter to create a crumbly mixture. In another bowl mix together the wet ingredients; add to the dry ingredients. Mix until completely combined.
Grease and flour a 8×8 size pan. Spread half the batter in the bottom of the pan; top with the fruit mixture. Spread the rest of the batter of the filling.
CRUMB TOPPING INGREDIENTS
1/4 cup flour
6 tablespoons sugar
2 tablespoons butter
Combine ingredients until it resembles a coarse sand texture. Sprinkle over coffee cake.
Bake at 375 degrees for 30-35 minutes or until cake tests as done.
- Preheat oven to 375 degrees.
- FRUIT FILLING INGREDIENTS:
- 1½ cup rhubarb, cut into small pieces
- 1 cup fresh or frozen strawberries
- ½ cup sugar
- 2½ tablespoons cornstarch
- COFFEE CAKE INGREDIENTS:
- 1½ c. flour
- ½ c. sugar
- ½ tsp. baking powder
- ½ tsp. soda
- ½ c. butter
- ½ c. International Delight White Chocolate Raspberry Creamer
- 1 eggs
- ½ tsp. vanilla or vanilla powder
- CRUMB TOPPING INGREDIENTS
- ¼ cup flour
- 6 tablespoons sugar
- 2 tablespoons butter
- Preheat oven to 375 degrees
- Grease and flour a 8x8 size pan.
- FRUIT FILLING
- In a small saucepan mix the rhubarb and strawberries. Cover and cook for 5 minutes over medium-high heat. In a bowl combine the sugar and cornstarch; stir into fruit. Stir frequently until mixture is thick. Remove from heat and cool.
- COFFEE CAKE
- In a large bowl mix together the dry ingredients. Add butter to create a crumbly mixture. In another bowl mix together the wet ingredients; add to the dry ingredients. Mix until completely combined.
- Spread half the batter in the bottom of the pan; top with the fruit mixture. Spread the rest of the batter of the filling.
- CRUMB TOPPING
- Combine ingredients until it resembles a coarse sand texture. Sprinkle over coffee cake.
- Bake at 375 degrees for 30-35 minutes or until cake tests as done.
