- 2 cups white sugar
- 2 eggs
- 1 cup cold coffee
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups chopped rhubarb
- 1 1/2 cups sliced strawberries
- 1/2 cup brown sugar
- 1/2 cup chopped pecans (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
04/18/2018
recipepes.com
Grandma Moyer's Rhubarb and Strawberry Coffee Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
