Strawberry Rhubarb Coffee Cake

A great breakfast treat or dessert for any time. Found this in Guide to Southern Cuisine. Use a 9x13x2-inch pan.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• Filling

• 3  cups rhubarb (1-inch pieces fresh or frozen)
• 2  pints fresh strawberries, mashed
• 2  tablespoons lemon juice
• 1  cup sugar
• 1⁄3 cup cornstarch

• Cake

• 3  cups all-purpose flour
• 1  cup sugar
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup  chilled butter, cut in small pieces (or margarine)
• 1 1⁄2 cups buttermilk
• 2  eggs
• 1  teaspoon vanilla extract

• Topping

• 1⁄4 cup butter or 1⁄4 cup margarine
• 3⁄4 cup all-purpose flour
• 3⁄4 cup sugar

Directions

1. FILLING.
2. Combine rhubarb, strawberries and lemon juice in saucepan.
3. Cover and cook for about 5 minutes on medium heat.
4. Combine sugar and cornstarch.
5. Stir into strawberry mixture.
6. Bring to boil, stir constantly until thickened, remove from heat.
7. CAKE.
8. In large bowl, combine flour, sugar, baking powder, baking soda and salt.
9. Cut in butter with pastry blender until resembles coarse crumbs.
10. In separate bowl, beat together buttermilk, eggs and vanilla.
11. Stir into crumb mixture.
12. Spread half evenly into greased 9x13x2-inch baking dish.
13. Carefully spread strawberry filling over batter.
14. Drop remaining batter evenly over filling with a tablespoon.
15. TOPPING.
16. In small saucepan over low heat, melt butter.
17. Remove from heat.
18. Stir in flour and sugar until mixture is crumbly.
19. Sprinkle over batter.
20. Bake at 350°F for about 45 minutes, or until done.
21. Cool cake on rack.
22. Cut into squares to serve.