Strawberry Rhubarb Cake

Submitted by jilek5 on January 3, 2011 - 2:28pm

Summary

Yield
Prep Time1 hour
CategoryCakes

Description


Ingredients

  • 2/3 cup sugar
  • 1/3 cup corn starch
  • 2 cups chopped rhubarb
  • 1 pkg frozen, sliced strawberries, thawed
  • 2 tbsps lemon juice
  • CAKE:
  • 3 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup cold butter, cut up
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • TOPPING:
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/4 cup cold butter, cut up

Instructions

Preheat oven to 350º.

In a sauce pan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to boil over medium heat; cook for 2 minutes or until thickened.  Remove from hear, stir in lemon juice.  Cool.

CAKE:

Combine flour, sugar, baking powder, and baking soda in a large bowl.  Cut in butter until mixture resembles coarse crumbs.  Beat the eggs, buttermilk, and vanilla; stir into crumb mixture just until moistened.  Spoon 2/3 of batter into a greased 13x9 inch pan.  Spoon cooled filling over batter. top with remaining batter.

TOPPING:

Combine sugar and flour.  Cut in butter until mixture resembles course crumbs; sprinkle over batter.

Bake 45 - 50 minutes or until golden brown, cool on wire rack.

Notes


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