Strawberry Rhubarb (whole wheat) Coffee Cake

by Naomi

Sorry for the long delay, Amy is traveling across the country and I really should have been more on top of things and gotten a post out sooner. Tis the season for strawberries and rhubarb. I have tried to go strawberry picking a couple times this year but they've been picked out both times. Luckily I have Tuttle's (America's oldest family farm!) to provide me with their very own strawberries and rhubarb. Not quite as fun as picking my own but it will have to do.

Wash and slice rhubarb

Wash, hull and slice strawberries 

Me: That's not centered   Blogger: Yes it is   Me: No it isn't   Blogger: Yes it is   Me: No it isn't! 
Blogger: Yes it is   Me: Fine

Put rhubarb and strawberries in small saucepan, pour in lemon juice and sprinkle with sugar

Simmer until rhubarb begins to soften, add corn starch and simmer until liquid thickens, stirring occasionally (I think the picture was from before I added the corn starch)

Meanwhile sift together whole wheat flour, sugar, baking soda, baking powder, salt and cinnamon 

Dump into food processor along with butter/margarine and pulse until crumbly. This is where I lost my mind and stopped taking pictures. Dump back into small bow and make a well in the center. Mix together butter, egg and vanilla. Pour into wet ingredients and stir until just combined. Pour 2/3 the batter into bottom of greased baking dish, spoon in strawberry rhubarb filling, spoon on remaining batter and sprinkle with sugar (pouring melting butter on would be fabulous too!) 

 

Bake at 350oF for 40 minutes or until done (isn't that helpful?)

MMMM beautiful!

Serve warm with vanilla ice cream

Happy husband plated the dessert and took the pic!

Recipe
Filling:
2 cups sliced rhubarb
1 cup sliced strawberries
1 Tablespoon lemon juice
1/2 cup sugar
1/6 cup corn starch


Coffee Cake:
1 1/2 cup whole wheat flour
1/2 cup sugar (plus more for sprinkling on top)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter or margarine
3/4 cup buttermilk
1 egg, beaten
1/2 teaspoon vanilla

Combine rhubarb and strawberries in small sauce pan. Pour in lemon juice and sugar. Cook until rhubarb begins to soften. Add corn starch and cook until thickened, stirring occasionally. Let cool.
Sift together dry coffee cake ingredients. Put into food processor with butter or margarine and pulse until crumbly. Pour back into medium bowl and make a well in the middle. Combine buttermilk, egg and vanilla. Pour into well in dry ingredients. Stir until just combined. Pour 2/3 batter into bottom of greased 9x9 baking dish. Spoon in filling. Spoon on remaining batter and sprinkle with sugar. Bake at 350oF for 40 minutes or until done. Enjoy warm with vanilla ice cream or cold for breakfast :)