Too hot to go outside? Turn the air up and start baking. Why don't you try one of my favorite recipes that is a true taste of Summer.
Rhubarb Strawberry Coffie Cake
3 C flour
1 C sugar
1 C butter
3/4 C sugar
1 t soda
1 t Baking Powder
1 t salt
1/2 C flour
1 C buttermilk
2 eggs beaten
1 t vanilla
1/4 C butter
3 C unsweetened rhubarb
16 oz pkg frozen sweetened strawberries (thawed)
Cook friut covered, for 5 minutes
Add 2 T lemon juice.
Combine 1 C sugar and 1/3 C cornstarch. Add to fruit mixture.
Cook and stir another 4 to 5 minutes until thick and bubbly.
Stir together 3 C flour, 1 C sugar, soda, baking powder & salt.
Cut in butter until it looks like fine crumbs. I add 1/4 t of cinnamon.
Beat together buttermilk, eggs, vanilla and add to dry ingredients.
Stir until moisten. Spread 1/2 batter into greased 9 x 13 pan.
Spread cooled filling over batter. Spread remaining batter in small mounds atop filling. Combine crumb topping, sugar and flour and cut in 1/4 C butter to make fine crumbs. Sprinkle atop batter.
Bake at 350 degrees for 40 to 45 minutes.
The original recipe doesn't call for cinnamon, but I like to change things up a bit (if you know me :). Makes ya feel like your in Jamaica. Hey I mean the Cinnamon they add to a lot of recipes, not anything eles.
Hope you like. Now you need to go dance it off this Saturday with the CIB from 1 to 5 in Marion. Hope to see ya there!