DZEN TREE FARM, Inc. "Where Family Traditions Are Made" 215 Barber Hill Road South Windsor, CT 06074 Phone: (860) 648-2233 | Email: dzentree@aol.com

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Strawberry-Rhubarb Coffee Cake

¾ fresh or frozen cut-up rhubarb

¾ cup frozen unsweetened whole strawberries

¼ cup water

¼ cup sugar

2 tbsp. cornstarch

1 ½ cups all-purpose flour

¾ cup sugar

½ tsp. baking powder

¼ tsp. baking soda

¼ cup butter or margarine

1 beaten egg

½ cup buttermilk or sour milk

½ tsp. vanilla

¼ cup all-purpose flour

¼ cup sugar

2 tbsp. butter or margarine 

1.     In a medium saucepan combine fruit and water. Bring to a boil; reduce heat. Simmer covered for 5 minutes or till fruit is tender. Combine the ¼ cup sugar and cornstarch; stir into fruit. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 2 minutes more; set aside. 

2.     In a mixing bowl combine the 1 ½ cups flour, ¾ cup sugar, baking powder, and baking soda. Cut in the ¼ cup butter till mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside. 

3.     In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to dry mixture. Using a fork, stir just till moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2-inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds atop filling. 

4.     Stir together the ¼ cup flour and ¼ cup sugar. Cut in the 2 tbsp. butter till mixture resembles coarse crumbs. Sprinkle atop coffee cake. Bake in a 30 degree oven for 40 to 45 minutes or till golden. Serve warm. Makes 9 servings.