![\"191\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/07\/191.jpg\")
<\/a><\/p>\nBig Crumb Strawberry Rhubarb Coffee Cake<\/strong><\/p>\n The strawberry and rhubarb combination is popular and I like it, too.<\/p>\n <\/p>\n But I do not care for the texture of cooked strawberries.<\/p>\n I still wanted to make a cake with both rhubarb and strawberries, and I decided to use freeze dried strawberries instead of fresh ones.<\/p>\n I ground the freeze dried strawberries and mixed the powder into the cake batter.<\/p>\n This resulted in a wonderful cake not only flavorful but also a pretty pink colored one!<\/p>\n I’m on Instagram<\/a>. Check out my page.<\/strong><\/p>\n \u82fa\u30eb\u30d0\u30fc\u30d6\u30af\u30e9\u30f3\u30d6\u30eb\u30b1\u30fc\u30ad<\/strong><\/p>\n \u30af\u30e9\u30f3\u30d6\u30eb\u3068\u306f\u4e0a\u306b\u306e\u3063\u304b\u3063\u3066\u3044\u308b\u30af\u30c3\u30ad\u30fc\u306e\u7815\u3044\u305f\u307f\u305f\u3044\u306a\u3082\u306e\u3002<\/p>\n \u3053\u308c\u3092\u305f\u3063\u3077\u308a\u306e\u305b\u305f\u30b1\u30fc\u30ad\u3067\u3059\u3002<\/p>\n \u82fa\u3068\u30eb\u30d0\u30fc\u30d6\u306e\u7d44\u307f\u5408\u308f\u305b\u306f\u3088\u304f\u3042\u308b\u306e\u3067\u3059\u304c\u3001\u79c1\u3001\u82fa\u306f\u706b\u3092\u901a\u3057\u305f\u3042\u306e\u3076\u306b\u3087\u3063\u3068\u3057\u305f\u98df\u611f\u304c\u82e6\u624b\u306a\u3093\u3067\u3059\u3088\u306d\u3002<\/p>\n \u3067\u3001\u82fa\u306f\u3001\u30c6\u30a3\u30fc\u30d0\u30fc<\/a>\u306b\u7528\u610f\u3057\u3066\u3042\u308b\u30d5\u30ea\u30fc\u30ba\u30c9\u30e9\u30a4\u3082\u306e\u3092\u633d\u3044\u3066\u7c89\u306b\u3057\u305f\u3082\u306e\u3092\u30b1\u30fc\u30ad\u751f\u5730\u306b\u5165\u308c\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u305d\u306e\u305f\u3081\u3067\u3001\u30b1\u30fc\u30ad\u306e\u90e8\u5206\u306f\u3046\u3063\u3059\u3089\u3068\u30d4\u30f3\u30af\u8272\u306b\u4ed5\u4e0a\u304c\u308b\u3001\u3068\u3044\u3046\u3061\u3087\u3063\u3068\u30dc\u30fc\u30ca\u30b9\u306a\u30b1\u30fc\u30ad\u306b\u4ed5\u4e0a\u304c\u308a\u307e\u3057\u305f\u3088\u3002<\/p>\n \u82fa\u3068\u30eb\u30d0\u30fc\u30d6\u3001\u30db\u30f3\u30c8\u7f8e\u5473\u3057\u3044\u7d44\u307f\u5408\u308f\u305b\u3067\u3059\u3002<\/p>\n \u30eb\u30d0\u30fc\u30d6\u306f\u3001\u4eca\u56de\u3082\u7fa9\u59c9\u304b\u3089\u3082\u3089\u3044\u307e\u3057\u305f\u3002<\/p>\n \u3053\u308c\u306f\u30b3\u30fc\u30d2\u30fc\u3082\u3044\u3044\u3051\u3069\u3001\u3069\u3061\u3089\u304b\u3068\u3044\u3046\u3068\u7d05\u8336\u304c\u4f3c\u5408\u3046\u30b1\u30fc\u30ad\u304b\u306a\u3002<\/p>\n \u30a6\u30a4\u30f3\u30d6\u30eb\u30c9\u30f3\u3001\u4eca\u5e74\u3082\u898b\u3066\u307e\u3059\u3002<\/p>\n \u4eca\u671d\u3082\u571f\u66dc\u65e5\u306a\u306e\u306b\u3001\uff18\u6642\u304b\u3089\u8d77\u304d\u3066\u30d9\u30c3\u30c9\u3067\u5973\u5b50\u6c7a\u52dd\u6226\u898b\u3066\u307e\u3057\u305f\u3002<\/p>\n \u660e\u65e5\u306f\u7537\u5b50\u6c7a\u52dd\u3067\u3059\u306d\u3002<\/p>\n \u3053\u3053\u6700\u8fd1\u3061\u3087\u3063\u3068\u4f4e\u8ff7\u6c17\u5473\u3060\u3063\u305f\u30d5\u30a7\u30c7\u30e9\u30fc\u9078\u624b\u3001\u4eca\u56de\u30a6\u30a4\u30f3\u30d6\u30eb\u30c9\u30f3\u306f\u3068\u3063\u3066\u3082\u8abf\u5b50\u304c\u826f\u3044\u306e\u3067\u3001\u306a\u3093\u3060\u304b\u5b09\u3057\u304f\u3063\u3066\u5fdc\u63f4\u3057\u3066\u307e\u3059\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Big Crumb Strawberry Rhubarb Coffee Cake The strawberry and rhubarb combination is popular and I like it, too.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-36355","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36355"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36355\/revisions"}],"predecessor-version":[{"id":36398,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36355\/revisions\/36398"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nrhubarb filling
\n– 1\/2 pound rhubarb, chopped
\n– 1\/4 cup (50 grams) sugar
\n– 2 teaspoons (15 grams) cornstarch
\ncrumbs:
\n– 2\/3 cup (130 grams) sugar
\n– 1 teaspoon ground cinnamon
\n– 1\/8 teaspoon salt
\n– 1\/2 cup (4 ounces or 113 grams) butter, melted
\n– 1 3\/4 cups (225 grams) all purpose flour
\ncake:
\n– 1\/3 cup (80 grams) sour cream
\n– 1 large egg
\n– 1 large egg yolk
\n– 2 teaspoons (10 ml) brandy
\n– 1 cup (130 grams) all purpose flour
\n– 2 tablespoons freeze dried strawberry, ground to powder
\n– 1\/2 cup (100 grams) sugar
\n– 1\/2 teaspoon baking soda
\n– 1\/2 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 6 tablespoons (85 grams) softened butter, cut into 8 pieces.1. Preheat oven to 325 F. Grease an 8-inch-square baking pan with butter.
\n2. Make filling. Combine all the ingredients. Set aside.
\n3. Make crumbs. In a bowl combine sugar, cinnamon, salt, and melted butter well. Add flour to make crumbs. Set aside.
\n4. Make cake. In a bowl combine all the ingredients.
\n5. Pour the batter into the prepared pan; leave about 1\/2 cup batter aside. Place rhubarb over the batter. Dollop the rest (1\/2 cup) of the batter over rhubarb. Sprinkle the crumbs over the cake.
\n6. Bake until a toothpick inserted into center comes out clean, for about 50 ~ 55 minutes. <\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"