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Coffee Cake Recipe

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Maine Goodies
Coffee Cake Recipe

by Charlie Burke

Click here for printer-friendly version of this recipe

I had thought about writing a recipe for rhubarb chutney this week, but was
reminded recently how good this recipe is. My wife, Joanne, submitted it to
the cookbook "Sharing Our Bounty",  published last year by our Sanbornton
Farmers' Market , and it is one of the more popular recipes in the book. She
baked one a couple weeks ago to sell along with our new greens. On two
occasions, women bought a slice, asked where they could get the recipe and
then bought one of the few remaining cookbooks!

This is easy to assemble, freezes well and is always a hit.

Cake Base:

3 cups flour (we use King Arthur all purpose)
1 tsp. salt
1tsp baking soda
1 tsp.baking powder
1 cup sugar
1 cup butter
1 cup buttermilk (no fat buttermilk is fine)
2  large eggs
1 tsp. vanilla extract


3 cups rhubarb, washed and cut into 1" pieces (do not peel)
1 pound fresh local strawberries
2 tablespoons lemon juice
1/2 cup cornstarch
1 cup sugar


3/4 cup sugar
1/2 cup flour
1/4 cup butter

Sift together the dry cake ingredients. Cream together the butter, buttermilk,
eggs and vanilla; mix in the dry ingredients. The batter will be very thick - do
not over beat. Spread 1/2 of batter ito a 9 X 13 baking pan.

Place rhubarb and strawberries into a soucepan and place over medium heat.
Mix the lemon juice and cornstarch into a paste, adding a little water until it is
smooth. Pour into fruit mixture, stirring until thick. This will about 5 minutes
and must be watched and stirred to prevent sticking. Pour the mixture over
the batter in the pan.

Using a large spoon, place the remaining batter in dollops over the fruit.

Mix the topping ingredients until they have the consistency of dry corn meal,
and sprinkle evenly over the top. Bake in a preheated oven at 350 degrees for
40 - 50 minutes. Expect this become a frequently requested family favorite!

Strawberries with Sour Cream and Brown Sugar:

I'd also like to suggest a preparation for the finest fresh strawberries that is so
simple it can't really be called a recipe.

The Blue Strawberry was an exciting and innovative restaurant which opened
in Portsmouth the 1970's, and I believe they featured this preparation for the
many years they treated us to their unique menus

Wash and dry large strawberries, leaving stems and hulls. Serve in a large
bowl, along with a bowl of dark brown sugar and a bowl of sour cream (low
fat sour cream is now available).

Guests simply place a dollop or sour cream on a serving dish along with
some brown sugar. Strawberries are grasped by the stem, dipped into the
sour cream and then the brown sugar. It's an unusual taste combination, but it
really works. Try it, and you'll see why it was featured at the Blue Strawberry.

About the author
An organic farmer and avid cook, writer Charles Burke is the vice president of
the New Hampshire Farmer’s Market Association (
www.nhfma.org) and
helps run the Sanbornton Farmers' Market. Along with his wife, Joanne, he
grows certified organic herbs, greens and berries at Weather Hill Farm in
Sanbornton, NH.  
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