Strawberry Rhubarb Coffee Cake

By TrayH

Ingredients

• CAKE:
• 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
• 1 quart fresh strawberries, mashed
• 2 tablespoons lemon juice
• 2/3 cup sugar
• 1/3 cup cornstarch
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, cut into pieces
• 1-1/2 cups buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• TOPPING:
• 1/4 cup butter
• 3/4 cup all-purpose flour
• 3/4 cup sugar

Preparation

Step 1

* 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, cook and stir for 2 minutes or until thickened.

* Remove from heat and set aside.

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* 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-in. x 9-in. baking dish.

* Carefully spread filling on top.

* Drop remaining batter by tablespoonfuls over filling.

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* 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 juice fruit spillovers.

* Place coffee cake on middle rack; bake at 350° for 40-45 minutes. Cool on a wire rack. Cut in squares.