Strawberry-Rhubarb Sourdough Coffee Cake

Rating3.80  Votes5

INGREDIENTS


For the Filling:
1 cup strawberries, sliced
1 cup fresh or frozen cut-up rhubarb
1/4 cup water
1/4 cup granulated sugar
2 tablespoons cornstarch
For the Topping:
1/2 cup quick-cooking rolled oats
1/4 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons all-purpose flour
1/4 cup cold butter or margarine
For the Dough:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter or margarine
1/2 cup Sourdough Starter
1 egg
1 teaspoon vanilla
Other necessary recipes:
Sourdough French Bread

 

 

DIRECTIONS


FOR THE FILLING: In a medium saucepan combine strawberries, rhubarb, and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Combine granulated sugar and cornstarch; stir into fruit mixture. Cook and stir till thickened and bubbly. Remove from heat; set aside.


FOR THE TOPPING: In a small mixing bowl mix oats, brown sugar, nuts, and flour. With a pastry cutter, cut in butter or margarine till mixture resembles coarse crumbs. Set aside.


FOR THE DOUGH: In a medium mixing bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. With a pastry cutter, cut in butter or margarine till mixture resembles fine crumbs. Mix sourdough starter, egg, and vanilla; add to flour mixture. Stir just till moistened. Spread half of the batter in a greased 9 by 9 by 2-inch baking pan. Spread filling on top of dough. Drop remaining dough in small mounds over filling. Sprinkle topping over batter. Bake in a preheated 350 degrees F oven for 35 to 40 minutes, or till golden brown. Serve warm.

 

Active Time:  15 Minutes
Total Time:  55 Minutes
Yield:  9 Servings

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