|
Easy Recipes Home |
Easy Recipes Glenda's Kitchen Corner Recipes |
||||
 |
|||||
|
| |||||
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
Rhubarb ~ Strawberry
Coffee Cake
1 cup fresh or frozen cut ~ up
rhubarb
1 cup fresh or frozen unsweetened whole strawberries
1 cup sugar
2 Ts. cornstarch
1½ cups all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
6 Ts. margarine or butter
1 beaten egg
½ cup butter milk
½ tsp vanilla
¼ cup all- purpose flour
Vanilla ice cream
In
a saucepan combine rhubarb, strawberries and ¼
water. Bring to a boiling: reduce heat. Cover and
simmer about 5 minutes or till tender. Combine ¼ cup of the sugar
and the cornstarch. Stir into fruit mixture. Cook and stir till thickened
and bubbly. Cook and stir 2 minutes more. Set aside.
In
a mixing bowl stir together ½ cup of the sugar, the 1½ cups flour, the
baking powder, and baking soda. Cut in 4 Tbs. margarine or butter till
mixture resembles fine crumbs. Combine egg, buttermilk and vanilla. Add to
flour mixture. Stir just till moistened. Spread half of the batter into an
8 x 8 x 2 inch baking pan. Spread fruit mixture over batter. Drop remaining
batter in small mounds atop filling.
Combine
the remaining ¼ cup sugar and the ¼ flour. Cut in remaining 2
Tbs. margarine or butter till mixture resembles fine crumbs. Sprinkle over
batter. Bake in a 350° oven for 40 to 45 minutes or till golden brown.
Serve warm with vanilla ice cream. Servers 9.
Double
the recipe and bake the coffee cake in a 13 x 9 x 2 ~ inch baking pan for 45 to
50 minutes or till golden brown.
|
|
|
|
|
Rhubarb ~ Strawberry
Coffee Cake |
|
|
Copyright ©
All Rights Reserved.
Easy Recipes
Copyright©
Glenda's Attic
All Rights Reserved
May 27, 2008