Strawberry-Rhubarb Coffee Cake

Name: Strawberry-Rhubarb Coffee Cake
Yield: serves 15
Ingredients: 1 1/4 cups chilled unsalted butter, plus more, softened, for the pan; 1/4 cup freshly squeezed lemon juice (about 2 lemons); 1/3 cup cornstarch; 2 3/4 cups sugar; 1 pound strawberries, hulled and sliced; 1 1/2 pounds rhubarb, trimmed and cut into 1-inch pieces; 3 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch of salt; 2 large eggs; 1 1/2 cups buttermilk; 1 teaspoon pure vanilla extract

January 26, 2012

The batter for this cake is much like that for a biscuit; the chilled butter is cut in rather than creamed to produce a tender crumb. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

Recipe notes

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