Strawberry Rhubarb Coffee Cake
Thank you to our friend, Pam Rush, from Salina, Kansas for sharing this delicious recipe with us!
This recipe requires several steps, but it is totally worth the effort! Fabulous! Five out of Five Stars in our family!
3 cups fresh or frozen rhubarb, chopped
16 oz frozen strawberries
2 Tbls lemon juice
1 cup sugar
1/3 cup cornstach
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 sticks butter
1 1/2 cups buttermilk
2 eggs
1 tsp vanilla
1/4 cup butter, melted
3/4 cup flour
3/4 cup sugar
3/4 cup almonds, sliced
Place rhubarb and strawberries in saucepan. Cook over medium heat for 5 minutes. Stir together lemon juice, sugar and cornstarh. Add to the strawberry/rhubarb mixture. Cook until clear and thick. Let cool. Sift all dry ingredients into a mixing bowl. Cut in butter. Mix buttermilk, eggs and vanilla together and add to the flour/butter mixture. Mix well. Grease a 9×13 baking pan. Pour 2/3 of batter into the pan. Add all of the strawberry/rhubarb mixture to the batter. Carefully top with the rest of the cake batter. Stir butter, flour, sugar & almonds together until it is crumbs. Sprinkle over the coffee cake. Bake at 350 for 45-50 minutes. This is a family favorite recipe! Enjoy!
Thank you so much Pam! Our family loved this recipe.
Vicki Adrian
ADRIANS “A Unique Boutique”
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[…] Strawberry Rhubarb Coffee Cake from Pam Rush in Salina, Kansas…Yum, Yum, Yum! Worth the extra effort on this recipe! Strawberry Twinkie Dessert […]
Viki, I feel like I know Pam Rush from years ago when I worked at Altel in Salina, is there anyway for you to find out if this is the same lady? She and I worked in Customer Service, it has been 15 years, but the name is very familiar? I lived in Abilene at the time, and have since moved on. Thanks for the effort, you can give her my email, if you like.
Sincerely, Jenny Oeltjen
PS: Neighbor gave me some fresh rhubarb, and made some of this coffee cake, loved it, and of course shared with the neighbor. Great time for back yard neighbors.
Hi Jenny…I will forward your info on to Pam. She is a SWEETHEART! Also a VERY good baker and talented cook. That strawberry rhubarb coffee cake is such a winner! Great to hear from you Jenny!
Is this recipe using strawberries in juice or just whole berries plain?
Hi Kelly… I used the sliced strawberries in juice, but if you have the whole, just mush them up a bit and it should be just fine. We live out in the country so if I don’t have something I have learned to just “make do!” I will send Pam a note and get the answer for you asap though! Vicki
Hi again Kelly…I just got an email from Pam…Here is what she says: “Vicki:
I have used both. But being lazy~~~~~prefer the strawberries in syrup. Also, tell her, pull the rhubarb, slice, measure out what you need for the cake, put it a Ziploc bag and freeze. That way you can have all year long. I thaw just enough to get out of the bag, put in a 2 qt. measuring cup with the frozen strawberries and cook together.” Hope that helps! It will be a winner either way! Vicki