The Saga of the Rhubarb continues.
I keep finding Strawberry Rhubarb coffee cake recipes but they all contain buttermilk. I have no buttermilk and pointedly refuse to go out to get some. Anyone have a recipe for me?
Note that the rhubarb/strawberry is already cooked and sweetened, so recipes calling for raw rhurbarb are out.
Here’s one that uses sour cream instead of buttermilk.
A similar one in a 9x13 pan.
The Rhubarb in those recipes is folded in raw. Mine is cooked to applesauce consistency (with strawberries).
A tablespoon or so of lemon juice turns a cup of milk into a cup of buttermilk.
Does lime juice work?
It’s the acid that does it so I don’t see why not. I’ve only ever used lemon juice or vinegar. I don’t think there will be enough lime flavor to upset the coffeecake.
Vinegar works fine - I generally use cider vinegar, but I suppose you could use other kinds. Just let it stand for a few minutes after you put in your lemon juice or vinegar. Or use yogurt or plain kefir instead of buttermilk.