Strawberry - Rhubarb Coffee Cake

Always on the look-out for make-ahead breakfast recipes featuring produce we have handy on our little farm. I can see the rhubarb from the window nearby, and in June we head for a nearby berry farm to pick strawberries. This recipe comes from Reiman's *Best of Country Cooking 2003* cookbook.

• Ready In: 1 hr 10 mins
• Serves: 12-16
• Yields: 1 13x9 pan

Ingredients

• Fruity Filling

• 2⁄3 cup sugar
• 1⁄3 cup cornstarch
• 2  cups  chopped fresh rhubarb
• 4  cups  sliced strawberries
• 2  tablespoons lemon juice

• Cakey Crust

• 3  cups flour
• 1  cup sugar
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  cup butter
• 2  eggs
• 1  cup milk
• 1  teaspoon vanilla

• Topping

• 3⁄4 cup sugar
• 1⁄2 cup flour
• 1⁄4 cup butter

Directions

1. In sauce pan, combine sugar & cornstarch; add fruits; boil and cook for 2 minutes (thickened); remove from heat, stir in lemon juice; cool.
2. Preheat oven to 350; grease a 13x9 pan; set aside.
3. Cakey Crust part: combine dry ingredients in a large bowl; cut in butter.
4. Beat eggs, milk & vanilla; stir into dry mixture until just moistened.
5. Spoon two-thirds of cakey stuff in bottom of pan; spoon filling in, top with small dollops of remaining batter; set aside.
6. Topping: combine sugar & flour, cut in butter, sprinkle over batter in pan.
7. Bake for 45-50 minutes (golden brown).
8. Cool on wire rack and serve.
9. VARIATION: Try raspberries instead of strawbs. Add chopped nuts to the topping.