Strawberry Rhubarb Coffee Cake

By kannenk

Ingredients

• Filling: 3 c. sliced fresh or frozen rhubarb
• 1 qt. fresh strawberries. Mashed
• 2 T. lemon juice
• 1 c. sugar
• 1/3 c. cornstarch

Preparation

Step 1

Cake: 3 c. flour
1 c. sugar
1 tsp. baking powder and 1 tsp. soda
1 c. butter or margarine, cut into pieces
1 1/2 c. buttermilk
2 eggs
1 tsp. vanilla
Topping: 1/4 c. butter or margarine
3/4 c. flour
3/4 c. sugar
In lg. saucepan, combine rhubarb, strawberries & lemon juice. Cover, cook over med. Heat 5 min. Combine sugar and cornstarch, stir into saucepan. Bring to boil, stirring constantly until thickened, remove from heat. In lg. bowl, combine flour, sugar, baking powder, soda. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla, stir into crumb mixture. Spread half of batter into greased 9x13 pan. Spread filling on top. Drop remaining batter by tbsp. over filling. For topping, melt butter in saucepan over low heat. Remove, stir in flour and sugar until crumbly. Lay foil on lower rack to catch spillovers. Place coffee cake on middle rack, bake at 350 for 40-45 min. Cool in pan.