Farmers' Guest House blog
June 4th, 2013

Strawberry Rhubarb Coffeecake

Rhubarb facts:

Rhubarb is actually a vegetable

The darker red stalks are more tart than the green ones

Rhubarb leaves are toxic

Farmers Guest House Strawberry Rhubarb Coffeecake is one of the best uses for this varietal ingredient!  (I made this one up, but it is still fact!)

1/2 c milk
1/4 c butter, softened 
2 eggs
1/4 c sugar + 1 Tablespoon
1 1/2 c flour
1 T baking powder
1/2 t salt
1/2 t cinnamon
1 t dried orange peel
3/4 c fresh strawberries, sliced
3/4 c fresh rhubarb, chopped
Topping -
1/2 c flour
1/2 c sugar
1/4 c butter, softened
1/4 c shredded coconut
Preheat oven to 350. In a small bowl, combine strawberries and rhubarb, stir with a tablespoon of sugar and set aside. In a large bowl, beat together eggs, milk, softened butter and sugar.  Add flour, baking powder, salt, cinnamon and orange peel.  Stir until just combined.  Pour into a greased 9″ square baking dish.  Cover with sliced strawberry & rhubarb mixture.  In a separate bowl, mix topping ingredients together until crumbly and sprinkle over top of strawberry/rhubarb mixture.  Bake for 35 minutes or until toothpick comes out clean.  Cool for 30 minutes before serving. 9 generous servings.

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