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Strawberry Rhubarb Coffee Cake




Source of Recipe


web-unknown


List of Ingredients




2/3 cup sugar
1/3 cup cornstarch
2 cups rhubarb (chopped fresh or frozen)
10 ozs strawberries (frozen sweetened sliced, thawed)
2 Tbl lemon juice
3 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup butter (cold)
2 eggs
1 cup buttermilk
1 tsp vanilla extract

3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter (cold)

Recipe



For filling:
In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.

For cake:
In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened.

Spoon two-thirds of the batter into a greased 139x2" baking dish. Spoon cooled filling over batter. Top with remaining batter.

For topping:
Combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake at 350°F for 45-50 minutes or until golden brown. Cool on a wire rack.