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Stawberry-Rhubarb Coffee Cake with Crunch Topping

List of Ingredients




2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup (1/4 lb) butter or margarine,
cut into small pieces
2 large eggs
1 cup buttermilk
1 teaspoon vanilla
Strawberry-rhubarb filling (recipe
follows)
Crunch topping (recipe follows)




Recipe

In a large bowl, stir together flour,
sugar, baking powder, and baking
soda. Using a pastry blender or your
fingers, cut or rub butter into flour
mixture until coarse crumbs form.
Beat eggs to blend with buttermilk
and vanilla; stir into flour mixture
just until evenly moistened.
Spread batter in a buttered 2-inch
deep 7 by 11-inch or 9- by 13-inch
baking dish. Evenly spoon filling
onto batter; coarsely crumble topping
over filling.
Bake in a 350 degree F oven until a
toothpick inserted in center (not in
filling) comes out clean, 50 to 60
minutes. Serve warm or cool. Cut
into 8 to 10 pieces. Makes 8 to 10
servings.

Strawberry-rhubarb filling. In a 2- to
3-quart pan over medium heat, combine 2 1/2
cups rhubarb, cut into 1/2-inch pieces; 1 1/2
cups strawberries, rinsed,hulled, and sliced;
and 1/2 cup sugar. Cover and cook, stirring
occasionally, until rhubarb is soft when
pierced, about 5 minutes. Combine 2
tablespoons cornstarch with 2 tablespoons
water; add to rhubarb mixture. Bring to a
boil, stirring. Let the mixture cool.

Crunch Topping. Combine 3/4 cup all-purpose
flour and 1/4 cup sugar. With a pastry
blender or with your fingers, cut or rub 1/3
cup butter or margarine into flour mixture
until fine crumbs form. With your hands,
squeeze the mixture into large lumps.

From Sunset Recipe Annual 1990 edition ISBN
0-376-02691-X