Quick Recipes and Easy

Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake
by LeAnn R. Ralph

Be sure to use at least 4 cups of cut up rhubarb, otherwise the cake tends to be on the dry side. Also, if you want, you can substitute 2/3 cup of Canola oil (or another vegetable oil) for the butter in the bottom layer.

Bottom Layer:
~ 1/2 cup butter or margarine (or 2/3 cup of Canola oil or another vegetable oil)
~ 1 cup sugar
~ 2 cups flour
~ 1/2 teaspoon salt
~ 1 teaspoon baking powder
~ 1/4 cup milk
~ 2 eggs
~1 teaspoon vanilla

Cream shortening and sugar. Beat in eggs and stir in milk. Add dry ingredients. Mix until smooth. (Batter will be stiff.) Spread in the bottom of greased 9×13 pan.

Middle Layer:
~ 4 to 5 cups of rhubarb (cut up into small pieces)
~ 2 eggs
~ 1/4 cup milk
~ 2 cups sugar
~ 1 cup flour
~ 1 three-ounce package strawberry Jello

Measure rhubarb into a mixing bowl. Stir in eggs, milk, sugar and flour. Spread over bottom layer. Sprinkle the dry strawberry Jello over the rhubarb mixture.

Top Layer:
~ 1 cup flour
~ 3/4 cup brown sugar
~ 1/2 cup butter or margarine

Place all ingredients into a mixing bowl. Use a fork to cut the butter/margarine into the flour and brown sugar. Continue mixing until crumbly. Sprinkle over the rhubarb layer.

Bake at 350 degrees for 70 minutes or until a knife inserted in the center comes out clean.

For an added treat, serve with whipped cream or vanilla ice cream.

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LeAnn R. Ralph is a newspaper reporter in Wisconsin. She also is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2 — ruralroute2.com ruralroute2.com

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