DIY Moist Strawberry Rhubarb Coffee Cake

It's still rhubarb season and I couldn't resist making another strawberry rhubarb dessert. We like to think our desserts are healthy so we make them using lots of fruit. This coffee cake is super moist and loaded with fresh fruit. I like to use less sugar so the desserts are not overly sweet.

This one has just enough sweet and a bit of tart from the rhubarb. It's a great combination of flavors. I added my usual spices for a bit more taste.


                                                

MAKES:           12 servings
PREP TIME:    45 minutes
COOK TIME:   42 minutes




INGREDIENTS:
2 cups flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup plain yogurt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon allspice
6 stalks of rhubarb, cut in 1/2" pieces (1.4 pounds)
11 ounces of strawberries, quartered

Streusel Topping:
1/2 cup walnut oil
1/4 cup oil
3/8 cup brown sugar
3/8 cup white sugar
1/2 teaspoon cinnamon

PREPARATION:
1. Preheat oven to 350*F. Grease a 9x13" baking dish.
2. Cut up the rhubarb and strawberries and set aside.
3. In a large bowl, combine the flour, brown sugar, baking soda and salt. Mix to combine. 
4. Beat the eggs in a separate bowl, then add to the dry mixture. Add the sour cream and yogurt and thoroughly mix. 
5. Add the cut up fruit and pour into the baking dish.
6. Mix the topping together then crumble onto the cake. Put in the preheated oven and bake about 42 minutes until an inserted toothpick comes out clean.

Bon appetit,
Tom and Anita

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DIY Moist Strawberry Rhubarb Coffee Cake

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