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Kitchen Repertoire

culinary inspiration from everyday life

June 7, 2015

Strawberry Rhubarb Coffee Cake

by Kitchen Repertoire


Strawberry Rhubarb Coffee Cake

Crumble Topping

  • 1/2 cup unsalted butter, melted
  • 1/3 cup brown sugar, firmly packed
  • 1/3 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 wheat germ
  • 1/4 teaspoon ground ginger
  • scant teaspoon kosher salt

Combine all ingredients in a small bowl and mix well.  Use your fingers to make sure everything is incorporated and sort of squeeze into a small pebble size crumb.  Refrigerate until needed but at least 2 hours.  You can cut down on time by freezing instead.

Strawberry Rhubarb Coffee Cake

  • 2 small stalks rhubarb trimmed and finely chopped, or enough to yield 1 cup
  • 1 1/2 cups strawberries, hulled and sliced
  • 1 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sour cream
  • 1 egg plus 2 egg yolks
  • 1 teaspoon pure almond extract or 1 tablespoon pure vanilla 
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Heat oven to 350.  Lightly butter a 9 x 9 inch baking pan and line with parchment paper.  Set aside.  Combine rhubarb and strawberries in a small bowl.  Toss with 1/4 cup sugar and let stand. Cream together butter and remaining 3/4 cup sugar in bowl of a electric mixer.  Mix in sour cream, using a rubber spatula to scrape down sides.  Stir in eggs and extract.  Whisk together dry ingredients in a small bowl and then fold into wet - stirring just enough to form a smooth blended batter.  Lift fruit from bowl, discarding the juices that may have accumulated and gently fold fruit into batter.  Pour batter into prepared pan.  Crumble topping over batter, creating a nice thick rough satisfying layer.  Bake until cake is set and golden, about 55 minutes.  Check for doneness using a tooth pick.  Let cool on a wire wrack before serving. 

 

 

 

 

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TAGS: rhubarb, coffeecake, strawberry, baking, spring, icecoffee


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images ©Dana Gallagher 2018

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