How to Cook Appetizing Strawberry Rhubarb Coffee Cake

Without fail recipe ultimate Strawberry Rhubarb Coffee Cake easy, yummy, practical.

Good Evening every body, at this time you get present recipe Strawberry Rhubarb Coffee Cake with 21 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 8 stages of easy cooking Strawberry Rhubarb Coffee Cake.

Ingredients all Strawberry Rhubarb Coffee Cake

1. Prepare : Filling:.

2. Prepare 3 Cups : Rhubarb, sliced into quarter inch discs.

3. Needed 2 Cups : Strawberries, diced.

4. Prepare 1/2 Cup : Sugar.

5. Needed 1/3 Cup : Cornstarch.

6. Needed 2 TBSP. : Cold Water.

7. Prepare : Crumb Topping:.

8. Prepare 1 1/3 Cups : Brown Sugar.

9. Prepare 1/4 Cup : Flour.

10. Prepare 1 tsp. : Cinnamon.

11. Prepare 4 TBSP. : Cold Butter, cut into pieces.

12. Prepare : Batter:.

13. Needed 3/4 Cup : Cold Butter, cut into pieces.

14. Needed 1 1/2 Cups : Sugar.

15. Needed 4 : Eggs.

16. Prepare 2 tsp. : Vanilla.

17. Prepare 1 1/2 tsp. : Baking Powder.

18. Prepare 1 1/2 tsp. : Baking Soda.

19. Needed 1/2 tsp. : Salt.

20. Prepare 3 Cups : Flour.

21. Needed 1 1/2 Cups : Sour Cream.

If all ingredients Strawberry Rhubarb Coffee Cake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Strawberry Rhubarb Coffee Cake

1. Heat oven to 350 degrees. Spray a 9x13 pan with butter or a non-stick spray, set aside..

2. Filling: In a medium sauce pan over medium heat, combine rhubarb, strawberries, sugar, cornstarch, and water. Stir frequently until the cornstarch begins to thicken but the rhubarb is still fairly firm, about 5 minutes. Remove from heat and set aside..

3. Crumb topping: In a large bowl, combine brown sugar, flour, and cinnamon. Using a pastry blender, cut the butter into the mixture until it resembles course sand. Use your hands to squeeze handfuls of topping together, creating some larger clumps,then set aside..

4. Cake batter: In a bowl of a stand mixer, beat the cold butter until smooth and creamy. Slowly add the sugar while continuing to beat at medium speed, until light and fluffy. Add eggs one at a time, scraping the bowl and beating well between each addition. Mix in vanilla..

5. In separate bowl, whisk together the baking soda, baking powder, salt, and flour, then add the flour mixture to the batter 1 cup at a time, alternating with 1/2 of the sour cream between each addition and mixing on low speed just until everything is combined. Be careful not to over mix..

6. Spread half of the cake batter into the bottom of the prepared pan, using a spatula to make an even layer right to the edges of the pan. Top with the strawberry rhubarb filling, gently spreading that to the edges as well. Dollop the remaining cake batter over the top of the filling, using a knife or spatula to gently spread it to the edges..

7. Evenly sprinkle the crumb topping over the batter, squeezing handfuls of topping again to make sure there are at least some larger chunks of topping..

8. Bake 50-60 minutes until a knife inserted into the center comes out clean. Cool completely..

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