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Strawberry Rhubarb Coffee Cake

Michelle, Brown Eyed Baker
  • 105 minutes
  • Serves 10 to 12

INGREDIENTS

4 oz

Strawberries, fresh

2

Egg

2 cups

All-purpose flour

1/2 tsp

Baking powder

1/2 tsp

Baking soda

1 1/2 tsp

Cornstarch

19 tbsp

Granulated sugar

1/4 tsp

Salt

1 tsp

Vanilla extract

1/2 cup

Butter, unsalted

8 oz

Cream cheese

3/4 cup

Sour cream

1 tbsp

Water

4 ounces fresh or frozen rhubard, coarsely chopped (about 3/4 cup)