Strawberry Rhubarb Coffee Cake

Yield: 12 to 15 servings

Ingredients

Cake

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butter
• 1 cup buttermilk
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 recipe Strawberry-Rhubarb Filling
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter

Strawberry-Rhubarb Filling

• 3 cups fresh or 13 ounces frozen unsweetened rhubarb, cut into 1-inch pieces
• 2 tablespoons lemon juice
• 1 cup granulated sugar
• 1 (16 ounce) package frozen sliced, sweetened strawberries, thawed
• 1/3 cup cornstarch

Instructions

Cake

1. In mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking soda, baking powder and salt; cut in butter or margarine to fine crumbs.
2. Beat together buttermilk, eggs and vanilla extract; add to dry ingredients. Stir to moisten.
3. Spread half batter in greased 13 x 9 x 2-inch baking pan.
4. Spoon remaining batter in small mounds atop filling.
5. Combine remaining sugar and flour; cut in 1/4 cup butter to fine crumbs.
6. Sprinkle crumbs over batter in pan.
7. Bake at 350 degrees F for 40 to 45 minutes.

Strawberry-Rhubarb Filling

1. In saucepan, combine rhubarb and strawberries. Cook for 5 minutes; add lemon juice.
2. Combine sugar and cornstarch. Add to rhubarb mixture; cook and stir for 4 to 5 minutes until thick. Let cool.