It is spring in the Pacific Northwest. The rhubarb in the gardens of our inn, the Old Parkdale Inn, is just about ready to harvest and the Oregon strawberries are showing up at our Farmers Markets. 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
3 c flour
1 c sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/8 tsp cinnamon
1 c butter
1 c buttermilk
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, 2 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. The innkeepers of the
Columbia River Gorge/Hood River B&B Association truely enjoy turning your vacation into a culinary vacation. Coffee anyone?