April 24, 2011

A Northwest Tasty Coffee Cake ~ Strawberry Rhubarb

By: Mary Pellegrini

It is spring in the Pacific Northwest.  The rhubarb in the gardens of the Old Parkdale Inn is just about ready to harvest and the Oregon strawberries should begin to come on soon.  Put the two together and we get a favorite of our guests,  Strawberry-Rhubarb Coffee Cake.
 
 
3 c fresh rhubarb, cut in 1-inch pieces
2 c fresh strawberries
sweeten with agave nectar (or one c sugar)
1/3 c cornstarch
 
Cook the strawberries and rhubarb for about 5 minutes.  Combine the sweetener of your choice with the cornstarch and add to fruit.  Cook until bubbly and thick.  Set aside to cool.
For the Coffee Cake:
3 c flour
1 c sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/8 tsp cinnamon
1 c butter1 c buttermilk
2 eggs
1 tsp almond extract
 
Combine dry ingredients.  Cut in butter until the mixture resembles fine  crumbs.  Beat wet ingredients together and add to flour mix, stirring just to moisten.  Spread half the batter in a greased 9x13x2 inch baking pan.  Spread the cooled rhubarb filling over this and spoon the remaining batter in small portions on top of the filling.Make a topping by combining:  3/4 c sugar, 1 cup flour, cut in 1/4 cup butter and then add 1/4 cup flaked coconut 

Sprinkle over the coffee cake batter, bake at 350 degree oven for 40-45 minutes. Coffee anyone?

Return to Blog Home

Our Location

Trip_advisor Reviews

Read Our Reviews

We strive to provide an exceptional level of service for every guest, and are proud to have a 5-star rating on TripAdvisor.

View Reviews