mix together and place in a greased 9 x13 in pan.
Mix 1 box of yellow cake as directed, pour on top of rhubarb mixture and bake at 350 for about an hr.
serve plain or with whipped cream on top.
Strawberry Rhubarb Coffee Cake
3/4 c fresh or frozen cut up rhubarb
3/4 c frozen unsweetened whole strawberries
1/4 c water
1/4 c sugar
2 Tablespoons cornstarch
1 1/2 c flour
3/4 c sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 c butter or margarine
1 egg, beaten (best to have egg at room temp, but not required)
1/2 c buttermilk or sour milk
1/2 teaspoon vanilla
1/4 c flour
1/4 c sugar
2 Tablespoons butter or margarine
1. For filling, in medium saucepan combine fruit and water. Bring to a boil, reduce heat and simmer, covered for 5 mins or until fruit is tender. Combine 1/4 c sugar and cornstarch; stir into fruit. Cook and stir over med heat until mix is thick and bubbly. Cook an additional 2 mins, set filling aside.
2.Preheat oven to 350. In a med bowl combine 1 1/2 c flour, then 3/4 c sugar, baking powder and baking soda. Cut in 1/4 c butter until mix resembles coarse crumbs. Make a well in center of flour mix and set aside.
3. In another bowl combine egg, buttermilk and vanilla. Add egg mix all at once to flour mix. Using a wooden spoon, stir until just moistened (batter should be lumpy). Spread half of batter in an ungreased 8x8x2 in baking pan. Spread filling over batter. Drop remaining batter in small mounds onto filling.
4. In small bowl stir together the 1/4 c flour and 1/4 c sugar. Cut in the 2 Tablespoons butter until mix resembles coarse crumbs. Sprinkle over cake. Bake for 40 to 45 mins or until golden. Serve warm.
Rhubarb Cobbler
6 c fresh or frozen sliced rhubarb
1 c flour
2 Tablespoons sugar
1 1/2 tsp baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 c butter or margarine
1 c sugar
2 Tablespoons corn starch
1 egg (room temp is best)
1/4 c milk
vanilla ice cream (optional)
1. Preheat oven to 400. For topping, in med bowl combine flour, the 2 tablespoons sugar, the baking powder, salt and cinnamon. Cut in butter until mix resembles coarse crumbs. set aside
2. For filling, in large saucepan combine rhubarb, 1 c sugar and the cornstarch. Cook over med heat, stirring occassionally, until thick and bubbly. Keep filling hot.
3. In a small bowl stir together egg and milk. Add to flour mix stiring just until moist. Transfer hot filling to a 2 qt square baking dish. Using a spoon immediately drop topping into 6 mounds on top of filling.
4. Bake for 20 to 25 mins or until topping is golden brown. Let cool in pan on a wire rack for about an hr. Serve w ice cream.
