Ingredients Jump to Instructions ↓

  1. 2 cups unsweetened fresh or frozen strawberries

  2. 1-1/2 cups diced fresh or frozen rhubarb

  3. 3 tablespoons cornstarch

  4. 3 tablespoons cold water

  5. CAKE:

  6. 1-1/2 cups all-purpose flour

  7. 3/4 cup sugar

  8. 1 teaspoon ground cinnamon

  9. 1/2 teaspoon ground nutmeg

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon baking powder

  12. 1/2 teaspoon baking soda

  13. 3/4 cup cold butter, cubed

  14. 2 eggs

  15. 3/4 cup buttermilk

  16. 1/2 teaspoon almond extract

  17. TOPPING:

  18. 1/2 cup sugar

  19. 1/2 teaspoon ground cinnamon

  20. 1 tablespoon cold butter

  21. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. Springtime Coffee Cake Recipe photo by Taste of Home In a saucepan, combine the strawberries, rhubarb and sugar; let stand for 15 minutes. Combine cornstarch and water until smooth; stir into the fruit mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool to room temperature.

  2. Combine flour, sugar, cinnamon, nutmeg, salt, baking powder and baking soda; cut in butter until crumbly. In a small bowl, beat eggs, buttermilk and extract; add to flour mixture and mix well. Spread half of the batter into a greased 9-in. square baking pan. Carefully spoon the fruit mixture on top. Spoon remaining batter over fruit mixture.

  3. For topping, combine sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Yield: 9-12 servings.


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