{"id":600,"date":"2018-05-22T00:01:43","date_gmt":"2018-05-22T00:01:43","guid":{"rendered":"http:\/\/grandmascookbook.ca\/?p=600"},"modified":"2018-05-25T03:01:56","modified_gmt":"2018-05-25T03:01:56","slug":"rhubarb-strawberry-coffee-cake","status":"publish","type":"post","link":"https:\/\/www.grandmascookbook.ca\/2018\/05\/rhubarb-strawberry-coffee-cake\/","title":{"rendered":"Rhubarb Strawberry Coffee Cake"},"content":{"rendered":"

It’s spring!\u00a0 The flowers are out, the trees have leaves and we’ve already cut our lawn 3 times!\u00a0 Rhubarb is in full swing, and our garden is no exception.\u00a0 My son and I picked the rhubarb this weekend and made a few recipes I’ve been waiting all winter to try out!<\/p>\n

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First is Grandma’s Rhubarb Strawberry Coffee Cake.\u00a0 A delicious cake that can be served straight from the pan, or pre-cut on a tray like brownies, as it is nice a sturdy.\u00a0 One thing to note, this recipe is not for the dieters out there!\u00a0 Unfortunately most rhubarb recipes are not.\u00a0 I imagine if I was doing this on my own, I would lessen the sugar and possibly substitute for some natural sugars as we don’t typically eat sweets at our house.<\/p>\n

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But none the less.. This is DELICIOUS.\u00a0 As he was enjoying his 4th piece, I told my husband to “only eat around the outside” because I hadn’t yet photographed it!\u00a0 It’s a pretty dessert too, great for crowds.<\/p>\n

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If you look at Grandma’s handwritten recipe it says “1 recipe Rhubarb Filling”.\u00a0 After some searching, I found a recipe online almost identical (called for a bit more milk, and less salt; but everything else exactly the same) that shared the details of the “Rhubarb Filling”.\u00a0 I used this, and hope that it was what Grandma may have meant.\u00a0 Perhaps her recipe was on a different card that she lost.<\/p>\n

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This is how thick your filling should be. It only takes a couple minutes; don’t forget to be stirring constantly!<\/figcaption><\/figure>\n
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Final cake in the cake pan with “sprinkles” of crunch sugar on top!<\/figcaption><\/figure>\n

Here is Grandma’s Recipe:<\/p>\n

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And this is the printable recipe (Scroll to the bottom for print button):<\/p>\n

\n

Rhubarb Strawberry Coffee Cake<\/h3>\n

Filling:<\/h4>\n
    \n
  • 3 cups rhubarb (1\u201d pieces)<\/li>\n
  • 1 quart fresh strawberries, partly mashed<\/li>\n
  • 2 Tablespoons lemon juice<\/li>\n
  • 1 cup sugar<\/li>\n
  • 1\/3 cup cornstarch<\/li>\n<\/ul>\n

    Cake:<\/h4>\n
      \n
    • 3 cups All-purpose flour<\/li>\n
    • 1 cup sugar<\/li>\n
    • 1 teaspoon baking soda<\/li>\n
    • 1 teaspoon baking powder<\/li>\n
    • 1 cup margarine<\/li>\n
    • 1 cup buttermilk<\/li>\n
    • 2 slightly beaten eggs<\/li>\n
    • 1 teaspoon vanilla<\/li>\n<\/ul>\n

      Topping:<\/h4>\n
        \n
      • 3\/4 cup sugar<\/li>\n
      • 1\/2 cup all purpose flour<\/li>\n
      • 1\/4 cup margarine<\/li>\n<\/ul>\n
          \n
        1. In a large saucepan, combine strawberries, rhubarb & lemon juice. Cover & cook on medium for 5 minutes.<\/li>\n
        2. Mix sugar & cornstarch in a bowl, then add to saucepan. Bring to a boil, cook & stir 2 minutes until thickened.\u00a0 <\/span>Remove from heat; let it cool.<\/li>\n
        3. Mix all cake ingredients at once.<\/li>\n
        4. Spread half the batter in a greased 13x9x2 pan.<\/li>\n
        5. Spread cooled filling on top.<\/li>\n
        6. Spoon remaining batter in small mounts on top of filling, spread out evenly.<\/li>\n
        7. Combine topping ingredients and sprinkle over.<\/li>\n
        8. Cook for 40 – 45 minutes at 350.<\/li>\n
        9. Makes 16 – 20 cake pieces.<\/li>\n<\/ol>\n<\/div>\n
          <\/div>
          Print the Recipe Only<\/div>
          <\/div>\n","protected":false},"excerpt":{"rendered":"

          It’s spring!\u00a0 The flowers are out, the trees have leaves and we’ve already cut our lawn 3 times!\u00a0 Rhubarb is in full swing, and our garden is no exception.\u00a0 My son and I picked the rhubarb this weekend and made a few recipes I’ve been waiting all winter to try …<\/p>\n","protected":false},"author":1,"featured_media":606,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts\/600"}],"collection":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/comments?post=600"}],"version-history":[{"count":5,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts\/600\/revisions"}],"predecessor-version":[{"id":611,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/posts\/600\/revisions\/611"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/media\/606"}],"wp:attachment":[{"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/media?parent=600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/categories?post=600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandmascookbook.ca\/wp-json\/wp\/v2\/tags?post=600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}