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Rhubarb-Strawberry Coffee Cake




Source of Recipe


Internet


List of Ingredients




For the base:
3 C. flour
1 C. sugar
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 C. butter
2 eggs
1 C. buttermilk
1 tsp. vanilla

For the filling:
4 C. cut-up rhubarb
2 C. fresh sliced strawberries (or 1 16-oz. pkg. frozen)
2 T. lemon juice
1 C. sugar
1/2 C. cornstarch

For the topping:
3/4 C. sugar
1/2 C. flour
1/2 C. butter (1 stick)


Recipe



To prepare the base batter, stir together flour, sugar, baking powder, baking soda and salt.
Cut in butter until mixture resembles fine crumbs.
Beat eggs, buttermilk and vanilla. Add to dry ingredients.
Spread half in 9-by-13-inch pan.

To prepare the filling, cook the rhubarb and strawberries together, then add the lemon juice, sugar and cornstarch and cook until thick.
Cool. Spread filling on base.
Spread the rest of the batter on top of filling in small mounds.

To prepare the topping, combine the sugar, flour and butter. Crumble and put on top.
Bake at 350*F for 40 to 45 minutes.