Strawberry Rhubarb Coffee Cake

3 c Sliced fresh or frozen rhubarb, 1 inch pieces
1 Qt. Fresh strawberries, mashed
2 tb Lemon juice
1 c Sugar
1/3 c Cornstarch

Cake:
3 c All-purpose flour
1 c Sugar
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Butter or margarine, cut into pieces
1 1/2 c Buttermilk
2 Eggs
1 ts Vanilla extract

Topping:
1/4 c Butter or margarine
3/4 c All-purpose flour
3/4 c Sugar

Filling:

In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling.

For topping: Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings.

Strawberry Rhubarb Coffee Cake printer friendly version located here. (Just the recipe. Nothing else.)
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