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home > recipes > cakes > strawberry rhubarb coffee cake
3 cups brown sugar 1 cup margarine or butter, softened at room temp 4 cups flour 2 tsp baking soda 1/4 tsp salt 2 cups sour cream 2 tsp vanilla Rhubarb: 3 cups cut up/diced rhubarb 2 cups sliced or cut up fresh strawberries Topping: 1 cup white granulated sugar 2 tsp cinnamon 2 Tbs cold margarine or butter 1 cup chopped walnuts A show stopper large coffee cake that I like to garnish with whipped cream rosettes. Ice cream, on the side for sure! Note the recipe contains no eggs For cake: Place all cake ingredients in a large bowl and with beater mix all. The mixture will be very thick and you may need to mix remainders by hand if beaters get to slow and stuck. If needed thin just a bit with a little milk. But mixture should be thick to incorporate the rhubarb and berries as they bake into the batter Combine rhubarb and strawberries and blend into mixture ( it will loosen up mixture a bit ). Grease and flour a 12 inch round wedding cake pan or springform pan ( or smaller oblong pans if you wish ). Spread mixture in pan evenly. Prepare topping. Mix all with fingers to blend well. Sprinkle over cake. Bake 350F about one hour or cake tests done in center. Cool completely in pan. Loosen sides with a knife and remove from pan. Place on a large cake plate or platter and garnish as desired. Serve warm or cold. Freezes well.

Strawberry Rhubarb Coffee Cake


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Recipe Alert Most Popular Recipes Photo
(posted June 2, 2009)

3 cups
brown sugar
1 cup
margarine or butter, softened at room temp
4 cups
flour
2 tsp
baking soda
1/4 tsp
salt
2 cups
sour cream
2 tsp
vanilla

Rhubarb:
3 cups cut up/diced
rhubarb
2 cups sliced or cut up fresh strawberries

Topping:
1 cup white
granulated
sugar
2 tsp
cinnamon
2 Tbs cold
margarine or butter
1 cup chopped walnuts

A show stopper large
coffee cake that I like to garnish with whipped cream rosettes. Ice cream, on the side for sure! Note the recipe contains no eggs

For
cake:
Place all
cake ingredients in a large bowl and with beater mix all. The mixture will be very thick and you may need to mix remainders by hand if beaters get to slow and stuck. If needed
thin just a bit with a little milk. But mixture should be thick to incorporate the rhubarb and berries as they bake into the batter

Combine rhubarb and strawberries and blend into mixture ( it will loosen up mixture a bit ). Grease and flour a 12 inch round wedding cake pan or springform
pan ( or smaller oblong pans if you wish ). Spread mixture in pan evenly.

Prepare topping. Mix all with fingers to
blend well. Sprinkle over cake.

Bake 350F about one hour or cake tests done in center. Cool completely in pan. Loosen sides with a knife and remove from pan. Place on a large cake plate or platter and garnish as desired. Serve warm or cold.

Freezes well.


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