Party Size Strawberry Rhubarb Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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A show stopper large coffee cake that I like to garnish with whipped cream rosettes. Had to use up the extra berries and rhubarb! Ice cream, on the side for sure for sure. Ingredients:
3 cups brown sugar |
1 cup margarine or butter, softened at room temp |
4 cups flour |
2 tsp baking soda |
1/4 tsp salt |
2 cups sour cream |
2 tsp vanilla |
rhubarb: mixture |
3 cups cut up rhubarb |
2 cups sliced or chopped fresh strawberries |
topping |
1 cup white granulated sugar |
2 tsp cinnamon |
2 tbs cold margarine or butter |
1 cup chopped walnuts |
Directions:
1. For cake:
2. place all in a large bowl and with beater mix all.
3. The mixture will be very thick and you may need to mix remainders by hand if beaters get to slow and stuck
4. If needed thin just a bit with a little milk.
5. But mixture should be thick to incorporate the rhubarb and berries as they bake into the batter
6. Combine rhubarb and strawberries and blend into mixture ( it will loosen up mixture a bit )
7. Grease and flour a 12 inch round wedding cake pan or springform pan ( or smaller oblong pans if you wish ).
8. Spread mixture in pan evenly
9. Prepare topping.
10. Mix all with fingers to blend well
11. Sprinkle over cake
12. Bake 350F about one hour or cake tests done in center
13. Cool completely in pan
14. Loosen sides with a knife and remove from pan.
15. Place on a large cake plate or platter.
16. garnish as desired
17. Serve warm or cold
18. Freezes well
19. Note: no eggs in the cake
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