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Strawberry Rhubarb Coffee Cake Recipe

Recipe Ingredients

3 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. butter
1 c. buttermilk
2 slightly beaten eggs
1 tsp. vanilla

Cooking Directions

Combine first 5 ingredients. Cut in the butter until fine crumbs form. Beat together the buttermilk, egg and vanilla and add to dry ingredients. Spread 1/2 in a greased 13 x 9 inch pan. Prepare the filling and let cool.
STRAWBERRY RHUBARB FILLING:
3 c. rhubarb
16 oz. unsweetened strawberries
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch
Cover and cook the 2 fruits only for 5 minutes. Stir in the lemon juice. Combine the sugar and cornstarch and add to the fruit mixture. Cook and stir 4 to 5 minutes or until thick and bubbly. Allow to cool. Spread cooled filling over batter. Spoon remaining batter in small mounds onto filling. Sprinkle crumb topping over batter.
CRUMB TOPPING:
3/4 c. sugar
1/2 c. flour
1/4 c. butter

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