Rhubarb Strawberry Coffee Cake

Sunday's Thought for the Week

As many of you know this has been a tough week for the Smith family. Jeff was admitted last night to the hospital for pain and fever secondary to his problems with the failing bone marrow. Today he has received platelets and his numbers are better. We are hoping to start a new chemo drug this week which will attract the MDS and allow his remaining donor marrow to work more efficiently. The thought for the week comes from something I heard on the satellite radio station "The Message".

God will not protect you from what he can perfect you through.

When climbing yet another mountain in this long, hard, journey I get a lot of comfort knowing that God is molding me to be better able to serve Him in the exact purpose that He created for me. Realizing that this is serving a higher purpose gives me hope. My CBS bible study just finished First and Second Peter. Second Peter served to strengthen my knowledge on suffering which has proven to be very valuable at this point in my life. Thanks for all the prayers that each of you send daily on our behalf. God's love through His angels on earth is the BEST!!

Yesterday I made the Rhubarb Strawberry Coffee Cake as promised. We shared it with friends last night before my late night run to the ER with Jeff. Here's how I made

Rhubarb Strawberry Coffee Cake

Filling:

3 cups fresh or frozen rhubarb, medium dice

1 package (16 ounce) frozen strawberries

2 Tbsp lemon juice

1 cup sugar

1/3 cup cornstarch

You will need 3 cups of chopped fresh or frozen rhubarb. These four stalks were the perfect amount.

In a saucepan, combine the diced rhubarb, and strawberries. Cook covered about 5 minutes.

Add lemon juice

Combine the sugar and cornstarch.

Add to the rhubarb mixture. Cook and stir for 4-5 minutes or until thickened and bubbly. Cool.

Cake:

3 cups flour

1 cup sugar

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup butter

1 cup buttermilk

2 eggs, slightly beaten

1 tsp vanilla

In mixing bowl, stir together flour, sugar, baking soda, baking powder, and salt.

Cut the butter into slices. Dump into mixture and use either pastry cutter or two forks to cut the butter into the mixture until it resembles fine crumbs

I bought this pastry cutter at a mall store in L.A. In 1984 when we were living in California with the Navy. I was a young wife and mother and this was an important purchase for my baking projects. I treasure it to this day. And I still use it.

The cut butter ready for use. Keep it ice cold up to this point. Helps to make a flaky cake texture.

Dump into the dry cake mixture and cut away until it looks like "peas".

Now the wet mixture:

Beat together the buttermilk, eggs and vanilla.

It is best to use a whisk and do it by hand.

Form a well in the dry ingredients and pour the wet ingredients into the center of the well.

I

Stir to moisten with a wooden spoon. Do not over beat. You want a light, flaky cake when baked.

Grease a 9 X 13 pan.

Spread half of the. After into the pan.

Spread the cooled filling over the batter in the pan.

Spoon remaining batter in small mounds over top of the filling.

Topping:

3/4 cup sugar

1/2 cup flour

1/4 cup butter

Combine flour and sugar. Cut the butter into the mixture until it resembles fine crumbs. Sprinkle the crumbs over the batter in the pan.

Bake at 350 degrees for 40-45 minutes until golden brown around edges.

Serves 12-15.

Remove to a rack to cool before serving.

I like to serve with a big scoop of ice cream on top. Heat for 15 seconds in microwave........ Heavenly!!

This is a wonderfully unique recipe that everyone loves! Be sure and make it while rhubarb is fresh and in season for the best flavor.

Check out local farmer's markets .....they have the best rhubarb!!

Oh by the way I first started making this recipe in 1992 when I was living in Lancaster, PA. My good friend, Jet, shared the recipe and the rhubarb from her garden to make it with!! Thanks Jet ! This recipe has been a winner for over 20 years!

Happy Trails,

Mtn Mama