Rhubarb Filling: recipe follows
3 cups all purpose flour
1 cup sugar
1 t baking soda
1 t baking powder
1 t salt
1 cup butter, cold
2 eggs, slightly beaten
1 cup buttermilk or sour milk
1 t vanilla extract
2-3 cups rhubarb filling
1/2 cup sugar
1/2 cup flour
1/4 cup butter, cold
Prepare Rhubarb filling: set aside to cool.
In a large bowl stir together the 3 cups flour, 1 cup sugar, the baking soda, baking powder, and salt. Cut in butter until mixture resembles fine crumbs. In a small bowl combine the eggs, buttermilk or sour milk and vanilla; add to flour mixture. Stir to moisten.
Spread half the batter in a greased 13 x 9 baking dish. Spread cooled filling over batter in pan. Spoon remaining batter in small mounds over filling. In a small bowl combine the 1/2 cup sugar and the 1/2 cup flour. Cut in the 1/4 cup butter until mixture resembles fine crumbs. Sprinkle crumb over batter in pan. Bake in a 350 oven for 40-45 minutes or until golden brown. Serve warm. Makes 12-16 servings.
In a medium saucepan combine 4 cups fresh rhubarb, sliced and 4 cups hulled fresh whole strawberries, cut in half. Cook fruit covered about 4 to 5 minutes. Add 2 T fresh lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch; add to the rhubarb mixture. Cook and stir 4-5 minutes until thickened and bubbly. Use an immersion blender to blend fruit. if desired. Cool. Yield: 4-5 cups. Left over filling can be frozen, thawed and used in your favorite recipes.
* To make sour milk: For 1 cup sour milk, place 1 T lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.
Recipe shared at: Wowza Weekend Party Weekend Potluck Sweet and Savory Party Bouquet Of Talent See Ya in the Gumbo In and Out of the Kitchen Totally Tasty Tuesday All My Bloggy Friends Wonderful Wednesday Full Plate Thursday Sugar and Slice Sunday
rhubarb, strawberry, coffee cake