i took the recipe and labeled each of the three sections, both in terms of ingredients and instructions (copy below, if anyone finds it useful.) My question is, in terms of rhubarb, does it call for frozen and fresh , or frozen or fresh?
Make filling first. it needs to cool. Filling: Ingredients 1 pound fresh rhubarb cut into 1-inch pieces 3 cups frozen rhubarb 16 ounces frozen strawberries 1 cup sugar 1/3 cup cornstarch 2 tablespoons lemon juice Batter 3 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup butter or margarine 1 cup buttermilk 2 slightly beaten eggs 1 teaspoon vanilla Topping 3/4 cup sugar 1/2 cup all-purpose flour 1/4 cup butter or margarine To make Rhubarb Filling: In saucepan combine fresh rhubarb, frozen rhubarb, and frozen strawberries, thawed and sliced. Cover and cook about 5 minutes. Add lemon juice. Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir till thickened and bubbly. Allow too cool. To make batter: 1) Combine 3 cups flour, 1 cup sugar, soda, powder, and salt. 2)Cut in 1 cup butter to produce fine crumbs. 3) Beat together buttermilk, eggs, and vanilla; add to dry ingredients. Stir to moisten. 4. Spread half the batter in greased 13x9-inch baking pan. Spread cooled filling over batter. Spoon remaining batter in small mounds atop filling. Crumb Topping: Combine sugar and flour; cut in 1/4 cup butter to fine crumbs. Sprinkle crumbs over batter. Bake at 350 degrees for 40 to 45 minutes. Makes 12 to 15 servings. > On Apr 24, 2020, at 1:58 PM, Pamela Fairchild via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > The only way this recipe makes sense is if you rename the three ingredients > under Rhubarb Filling. Instead of saying that, it should read Crumb Topping. > Those items are combined and spread over the top before baking. The actual > filling is made from the ingredients at the bottom of the recipe. > This sounds like a delicious coffeecake, and I plan to make it as soon as it > is possible to get to the store again. When I saved my copy of the recipe, I > made the Crumb Topping change in my copy so it made sense. I am including my > revision below if it might help anybody. > > > Rhubarb Strawberry Coffee Cake > > 3 cups all-purpose flour > 1 cup sugar > 1 teaspoon baking soda > 1 teaspoon baking powder > 1 teaspoon salt > 1 cup butter or margarine > 1 cup buttermilk > 2 slightly beaten eggs > 1 teaspoon vanilla > > Crumb Topping: > 3/4 cup sugar > 1/2 cup all-purpose flour > 1/4 cup butter or margarine > > Stir together 3 cups flour, 1 cup sugar, soda, baking powder, and salt. > Cut in 1 cup butter to fine crumbs. > Beat together buttermilk, eggs, and vanilla; add to dry ingredients. Stir to > moisten. > Spread half the batter in greased 13x9-inch baking pan. > Spread cooled filling over batter in pan. > Spoon remaining batter in small mounds atop filling. > Combine remaining sugar and flour; cut in 1/4 cup butter to fine crumbs. > Sprinkle crumbs over batter in pan. > Bake in 350 deg; oven for 40 to 45 minutes. > Makes 12 to 15 servings. > > Rhubarb Filling: > In saucepan combine 1 pound fresh rhubarb, cut into 1-inch pieces > (3 cups) or one 16-ounce package frozen rhubarb, > and one 16-ounce package frozen sliced strawberries, thawed. > Cover and cook about 5 minutes. > Add 2 tablespoons lemon juice. > Combine 1 cup sugar and 1/3 cup cornstarch; add to rhubarb mixture. > Cook and stir till thickened and bubbly; cool. > > Source: Better Homes and Gardens All-Time Favorite Fruit > > Pamela Fairchild > <pamelafairch...@comcast.net> > > -----Original Message----- > From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark > Sent: Friday, April 24, 2020 11:31 AM > To: cookinginthedark@acbradio.org > Cc: m51penning...@gmail.com > Subject: [CnD] Rhubarb-Strawberry Coffee Cake > > Rhubarb-Strawberry Coffee Cake > > 3 cups all-purpose flour > > 1 cup sugar > > 1 teaspoon baking soda > > 1 teaspoon baking powder > > 1 teaspoon salt > > 1 cup butter or margarine > > 1 cup buttermilk > > 2 slightly beaten eggs > > 1 teaspoon vanilla > > Rhubarb Filling > > 3/4 cup sugar > > 1/2 cup all-purpose flour > > 1/4 cup butter or margarine > > Stir together 3 cups flour, 1 cup sugar, soda, baking powder, and > > salt. Cut in 1 cup butter to fine crumbs. Beat together buttermilk, > > eggs, and vanilla; add to dry ingredients. Stir to moisten. Spread > > half the batter in greased 13x9-inch baking pan. Spread cooled > > filling over batter in pan. Spoon remaining batter in small mounds > > atop filling. Combine remaining sugar and flour; cut in 1/4 cup > > butter to fine crumbs. Sprinkle crumbs over batter in pan. Bake in > > 350 deg; oven for 40 to 45 minutes. Makes 12 to 15 servings. > > Rhubarb Filling: In saucepan combine 1 pound fresh rhubarb, cut into > > 1-inch pieces (3 cups) or one 16-ounce package frozen rhubarb, and one > > 16-ounce package frozen sliced strawberries, thawed. Cover and cook > > about 5 minutes. Add 2 tablespoons lemon juice. Combine 1 cup sugar > > and 1/3 cup cornstarch; add to rhubarb mixture. Cook and stir till > > thickened and bubbly; cool. Source: Better Homes and Gardens All-Time > > Favorite Fruit > > (From World Wide Recipes (Luan)) > > > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
