Who knew that rhubarb could make such a delightfully savory treat? This is a great recipe for the beginning of the summer. Pair it with a nice cup of tea and watch the birds outside your windows as you enjoy a brilliant summer morning.
- Prep Time: 40m
- Cook Time: 35m
- Total Time: 1h 15m
Ingredients
Strawberry Rhubarb Filling
- 4 c Chopped Rhubarb
- 2 c Chopped Strawberries
- 2 c Granulated Sugar
- 2 tsp. Cornstarch
- 1 tbsp. Freshly Squeezed Lemon Juice
- 1/2 tbsp. Finely Grated Lemon Zest
Crumb Coffee Cake
- 2 c Flour
- 3 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/2 c Granulated Sugar
- 1 Equivalent Egg Replacer
- 1 c Non-Dairy Milk
- 1/4 c Melted Butter
Topping
- 1/2 c Brown Sugar
- 1/3 c Flour
- 1 tsp. Cinnamon
- 1/4 c Non-Dairy Butter
Instructions
Make the Filling
- Chop the rhubarb into small pieces and slice the strawberries into small slices. I usually make my pieces smaller so that it will take less time to make. In a medium saucepan, stir together the rhubarb, strawberries, sugar and cornstarch and bring to a boil.
- Reduce to a low boil and cook for 10- 15 minutes. Stir in the lemon and lemon zest and simmer for another 10-15 minutes until the mixture has thickened and the fruit has reached the right consistency. I like mine a bit chunky with some pieces of the strawberry and rhubarb still visible. Once it has reached the right consistency for you, remove pan from heat and let cool. While this is cooling you can make your coffee cake. Reduce to a low boil and cook for 10- 15 minutes. Stir in the lemon and lemon zest and simmer for another 10-15 minutes until the mixture has thickened and the fruit has reached the right consistency. I like mine a bit chunky with some pieces of the strawberry and rhubarb still visible. Once it has reached the right consistency for you, remove pan from heat and let cool. While this is cooling you can make your coffee cake.
Make the Coffee Cake
- Make your egg replacer and set aside. Melt the nondairy butter and set aside to cool. In a medium bowl, mix the flour, baking powder, salt and sugar. Add the egg replacer and mix by hand. Next, add the melted non-dairy butter and mix well.
- Pour half of the cake mixture into your 8X8 dish. Place the strawberry rhubarb mixture on top of the first layer and pour the rest of the cake mixture to cover the filling.
- Set aside to make the crumb topping.
Make the Crumb Topping
- In a small bowl, mix the brown sugar, flour and cinnamon. Cut in the non-dairy butter and mix with a pastry blender until the non-dairy butter is mixed and resembles little crumb toppings. I sometimes use my hands which also work great. Cover the Crumb Cake with the topping and then place in the oven.
- Pour into a greased 8x8 cooking pan. Bake at 375 degrees for 35-40 minutes. Use a toothpick to make sure the middle is cooked. Slice and enjoy!
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