| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Coffeecakes, From the ga |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Fresh or frozen rhubarb |
| 16 |
oz |
Frozen sliced sweetened strawberries; thawed |
| 2 |
tb |
Lemon juice |
| 1 |
c |
Sugar |
| 1/3 |
c |
Cornstarch |
| 3 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
c |
Butter or margarine |
| 1 |
c |
Buttermilk |
| 2 |
|
Eggs; slightly beaten |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Butter or margarine |
INSTRUCTIONS
FILLING
CAKE
TOPPING
In a saucepan, combine rhubarb, cut in 1 inch pieces and add strawberries.
Cook, covered, about 5 minutes. Add lemon juice. Combine the sugar and
cornstarch. Add to rhubarb mixture. Cook and stir 4 to 5 minutes or until
thickened and bubbly. Cool. In mixing bowl, stir together flour, sugar,
baking soda, baking powder and salt. Cut in butter or margarine until it
resembles fine crumbs. Beat together buttermilk, eggs and vanilla. Add to
the dry ingredients. Stir to moisten. Spread half the batter in a greased
13 x 9 x 2 inch pan. Spread the cooled filling over the batter in pan.
Spoon remaining batter in small mounds atop the filling. Combine the sugar
and flour. Cut in butter or margarine to make fine crumbs. Sprinkle crumbs
over the batter in pan. Bake at 350 degrees for 40 to 45 minutes. Serves 12
to 15.
Rhubarb Compendium Source: Contributed by rfoster@bellsouth.net (Robert
Foster) on 14 Oct 1996 08:22:19 -0500 to newsgroup rec.food.recipes
Source: downloaded from the Rhubarb Compendium
http://www.clark.net/pub/dan/rhubarb/rhubarb-recipes.html on March 29, 1998
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Mar 30, 1998
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”